guide: close-up on corn

Categories
Help
Yield
1 Servings
MeasureIngredient
  Help file

Date: Fri, 9 Feb 1996 16:58:31 -0400 From: "Paul A. Meadows" <ag441@...> ~-------------------------------INFO ON CORN------------------------------- Classes of Corn: There are three different classes of sweet corn. Within each group are yellow, white and bicolour types.

~Normal sweet corn has the most tender kernels and a sugar content of 9-16 percent.

~Sugar-enhanced corn has a sugar content of 35 percent ~Supersweet corn has a sugar content of 45 percent; sugar converts slowly to starch, keeping kernels tender longer.

Buying:

~ Choose corn cobs that have dark, stiff, moist silk and moist bright green husks that completely cover the ear.

~ Individual corn kernels should be mature enough to be felt through the husk.

~ Buy corn as fresh as possible. It's best if eaten immediately, but you can keep unhusked cobs in the refrigerator for up to three days.

Cooking: Stove-top:

~ Just before cooking, husk cobs and pick off any silk that remains.

~ Place cobs in large pot of boiling water; return to boil and boil for 7-10 minutes or until colour has deepened.

~ Do not add salt to water - it will toughen the corn Microwave:

~ Just before cooking, husk cobs and pick off any silk that remains.

~ Place on paper towels in microwaveable dish. Cover and microwave at High until tender; 3-5 minutes for one cob; 5-7 minutes for two cobs; 8-10 minutes for four cobs. Let stand for 2 minutes before eating.

~ Alternative: Peel husks down to base and remove silk. Sprinkle with desired spice/herbs. Close husks around ear and microwave as above.

Barbecue:

~ Peel back husks partway and remove silk. Close husks, secure with string at top and soak in cold water for 20 minutes.

~ Place on grill over medium-high heat; close cover and cook, turning frequently, for about 20 minutes or until husks are charred and corn is deep yellow.

Freezing:

~ In large pot of boiling water, cook husked cobs for four minutes or until colour has deepened. Drain and plunge into cold water; drain well. Cut kernels from cob and pack in freezer bags; store in freezer for up to one year.

~ To serve, cook kernels for about half of the usual time or until heated through.

Source: Canadian Living magazine Sep 94 From Canadian Living Test Kitchen Presented in article " Straight From The Cob" MM-RECIPES@...

MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes

Random recipe of the day

Squash dressing - sl 11/86

Follow us

 Subscribe in a reader