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FLS reporter Katie Thisdell serves up news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.

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Summer’s here…let’s talk corn.

Boiled, roasted, grilled or nuked. What's your favorite way to cook 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.

Corn’s a super summer treat, and very versatile. You can make simple soups, corn chowders, cornbread and pudding and even corn ice cream.

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?

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