I’ve got a great trick for making delicious corn on the cob inside in 3 minutes, without having to wait for that huge pot of water to boil. This is always how it was made in our home growing up…

My parens put the shucked corn in a skillet with just 1-2 inches of water (as shown below) and let each side cook until the color turns slightly darker, about 1 minute on each side. The corn is crunchy, but still cooked and tastes amazingly fresh. Of course butter, salt and cojita cheese are great additions afterwards.

See all simple Tuesday Tip ideas right here!