RAGBRAI is long over, and I’m finally settling back into a routine that includes cooking for myself instead of buying meals 5+ times a week, and eating leftovers the rest of the time. I’m easing back into things with some simple dishes.
I couldn’t resist the sweet corn the produce market downstairs had on sale this week, but for the life of me I can never remember how to cook it. Save me, Internet!
I used around 1/4 cup of agave nectar in place of the sugar, and set the timer for 6 minutes when the water hit a good boil. Perfect!