A
SPRING SUMMER AND FALL TREAT!
Although
it is a bit early for fresh grown corn from here in NC, this is a great time of
year for corn on the cob!
Throughout
history, corn has been a favorite, but sometime in the more recent past some
people have lost sight of how to cook corn. We’re going to go over the two most
popular ways, and then one of those will be eliminated because it is like
episode 4 of Star Wars!
THE
WRONG WAYS TO COOK CORN
Never
use a microwave to cook corn (or nearly anything else – they’re great for
popcorn and reheating soup).
The
other wrong way to cook corn (but admittedly way better than the microwave) is
to boil the corn. This is a good standard, but once you have corn prepared the
proper way you will never want to go back to boiling!
THE
RIGHT WAY TO COOK CORN
That’s
right, there is really only one correct way to cook corn – by roasting it! It is
best in a grill – you don’t even have to shuck it if it still has the husk on
it, just toss it on the grill and turn every 5 – 7 minutes for about 20 – 30 minutes.
This will depend on how hot your grill is, and how well done you like the corn.
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If
it does not have the husk on it, wrap the ears of corn in tinfoil, cook on the
grill, and with this you can take the corn out of the tinfoil for the last 5 –
7 minutes and cook directly over the grill for a nice seared treat, like the
picture below.
If
the husk is still on, once it is done cooking it is very easy to peel the husks
back and pull out the corn hairs, then cut off the tail end of the ear for easy
handling!
The
oven also works quite well (if it’s raining for instance); just preheat to 400
degrees, then follow the above directions!
HOW
TO EAT IT
There
are many more ways to properly eat corn than there is to cook it (you know my
ideas on that subject), but I have to say there is one way to eat corn which I
do most often; but first, a few other ideas!
From
Mexican street corn to butter and cinnamon sugar to bacon and basil toppins, I
like to look at what other people are doing but really the sky is the limit
when it comes to corn on the cob – in this link, you can get some great recipes
for the Mexican Street Corn and others:
BUTTER
AND SALT
Yes,
I know – it’s an old standard. But old standards are old standards for a
reason, and the simple deliciousness of spring corn cooked on a grill, then
liberally coated with actual butter and salt is sublime. ACTUAL BUTTER, folks!!!!!!!!!
We
hope we have given you some great ideas about the best way to make corn, but in
the end it is a treat that can fill many different flavor needs in a delicious,
and healthy as well!!! (if you use enough butter)
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