Recipe - Guide: Close-Up On Corn

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Date: Fri, 9 Feb 1996 16:58:31 0400

From: "Paul A. Meadows" ag441@ccn.cs.dal.ca

~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 916
percent.

~Sugarenhanced 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: Stovetop:

~ 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
710 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; 35 minutes for one cob; 57 minutes for two cobs; 810
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 mediumhigh 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"

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