Fresh Corn Basics
Although corn is a delicious vegetable to be enjoyed year-round, summertime makes those fresh ears of sweet corn in the market all the more tempting.
Whether you choose to grill them, steam them in a clam bake, roast them, boil them or use the kernels raw for summery salsas and salads, corn is a seasonal must-have.
Choosing the best ears of corn is relatively simple: select those with the most vivid color, the fewest blemishes and the smoothest kernels (no wrinkly, dull or dry kernels). If you buy corn packaged in trays, you can store it as is in the refrigerator.
If you buy your corn in the husks, you'll want to remove them and wrap the ears in plastic or place them in plastic bags before refrigerating. Regardless, you want to chill your corn as soon as you get home from the store. If you do, your corn will stay fresh and sweet for about four days.
Basic Cooking Methods:
Now, for the easiest way to shuck and de-kernel your fresh corn. Start by holding the ear with the tip facing down. Pull the husk and silks toward you, and then remove any remaining silks with a damp paper towel, twisting it back and forth.
Next, cut off about 1/2-inch from the tip so you can stand the cob on its end. Place it in a shallow plate and use a sharp knife to slice the kernels off the cob - always moving away from your body and using slow, sawing motions.
If you plan to grill your corn, you may want to do so while it's still in the husk, which helps retain the corn's moisture. Or, to get those great grill marks, place the husked corn over medium-high flame for about 5 minutes, turning once or twice.
However, you can also microwave corn on the cob. For four ears of corn, melt about two to three tablespoons of butter in a shallow microwave-safe dish. Once you've removed the husk, place the ears of corn in the dish, coating them in the melted butter.
Cover the dish with plastic wrap and microwave on high for six to eight minutes. You'll know the corn is done when the kernels yield slightly to firm pressure. The result? Deliciously moist, sweet corn and virtually no clean up!
Many people wrongly assume that corn doesn't have much nutritional value because it isn't a green vegetable, but it is in fact a good source of antioxidants (lutein and zeaxanthin). Lutein and zeaxanthin are great for healthy eyes and preventing hardened arteries. Plus, corn is low in fat and has no cholesterol or saturated fat, and one medium ear of corn has only 75 calories.
Corn Recipe Roundup:
- Grilled Peach and Corn Salsa from Boulder Locavore
- Zucchini Soup with Corn Salsa from Kirsten's Kitchen
- Fresh Corn Tortillas from family friendly food
- Tomato-Corn Chowder from FOODjimoto
- Fresh Corn Ravioli with Herb Cream Sauce from love & olive oil
- Creamy Shrimp, Corn and Zucchini Orzo from Cinnamon Spice & Everything Nice
- Shrimp and Corn with Cheese Grits from healthy seasonal recipes
- Broiled Corn on the Cob Rolled in Smoky Chili-Butter and Parmesan from Feast on the cheap
- Simple Corn Cakes with Zucchini-Tomato Salsa from simply healthy family
Our Corn Recipes:
From MyGourmetConnection How To Cook ~ Ingredient Guides