Corn Five Ways

Posted by Melanie in Foodie, Recipe | 0 comments

Franz Eugen Köhler, Köhler’s Medizinal-Pflanzen
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Corn consumption is rich in family and cultural traditions. Do you use butter and salt?  Do you use your knife to apply butter, or do you get up close and personal with it, rolling the cob right on the butter slab? Do you use those little corn holder tines that go in the ends of the corn? (And are they cute – like little cows or yellow plastic cobs with smiley faces?) Or, in your family, do you just grab it and hold it? (And sometimes yell “Ouch”?)

There are five ways that I like to cook corn. And I don’t mean frozen corn. I mean the tasty, pick-it-up-from-the-
road-side-stand sort of corn that makes living in farm country great.

Boil It:  This is the traditional way and it is pretty darn good. Don’t add salt when you boil it—adding salt will take out the sweetness. Shuck the corn right before cooking and boil for about 15 minutes.
Steam it:  Husk it and steam for about 20 minutes.
Roast it:  Leave the husks on and toss it on your barbeque for about 25 to 30 minutes. Or, remove the husks and toss it on the BBQ for about 15 minutes. I baste it with butter at the end. The kernels brown a bit. Yeah, this one is my favorite!
Off the Cob:  Cut the kernels off the cob and include in any stir-fry dish or freeze for the winter.
Microwave it:  Leave it in the husk and microwave for 10 to 15 minutes or until it is steamy inside.  Corn is the perfect food to microwave, with its built-in splatter-shield!

However you make it, fresh corn says summer. YUM!