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Summer’s here…let’s talk corn.
Today’s the longest day of the year, the Summer Solstice, a.k.a. the first day of summer. I wrote in my CSA column this week about being excited about seeing some summer veggies in last week’s box, but this week I came home with 14 ears of sweet corn.
But you don’t have to do anything nearly that complicated to enjoy the best of this summer staple. So here’s what I want to know today: What’s your favorite way to prepare corn to be eaten straight off the cob?
I used to always roast mine in a 350-degree oven, husks and all, then peel the ears and serve with butter and salt. But last year I decided I could better judge when the corn was cooked enough by boiling the husked ears. I have friends who swear by microwaving pre-buttered ears, and others who love to grill them.
What’s your favorite method? Please share in the comments.
And if you’re looking for ideas for your own corn, here are a few quick methods to try:
- Mircowave: Brush melted butter on cold corn ears that have had the husks and silks removed. Wrap each ear in waxed paper, twisting the ends closed, and microwave. Try 6 to 7 minutes on high for 4 ears, although times will vary based on your microwave.
- Steamer: Steam corn for 5 minutes in 3 inches of boiling water with a few splashes of milk added.
- Grill: Place shucked ears on a medium-high grill for about 5 minutes on each side, until kernels begin to char. Take this to the next level with Mark Bittman’s recipe for Mexican Style Grilled Corn.
- Roast: Place corn–husks and all–directly on the rack of a 350-egree oven. Roast 30 minutes or until corn is soft. Peel, season and eat.
- Boil: Place shucked ears in a pot of boiling, salted water. Cover and let water return to a boil, then turn off the heat and keep the pot covered. Corn should be cooked in 5 minutes. Some recipes call for sugar in the water, or placing the corn in the water before it boils.
What’s your favorite method?