Preparation Methods for Fresh Sweet Corn
Stove Top Preparation: Husk corn and remove silks by gently rubbing your hands over the kernels. If that doesn’t remove all silks,
gently rub with a damp cloth. Place an inch or two of cold water in a tall pot and bring to a boil. Place corn vertically in pot, alternating
tips and stem ends. Place lid on pot and steam for 5-10 minutes depending on how many ears are packed in the pot. The kernels will
change from bright to dull when it is cooked enough. If water is condensing on the kernels, it is not done. Remove to a platter and serve with butter. YOU DO NOT NEED SALT! IT TASTES GREAT AS IS!
Grilling: Husk corn as described above. Spray with olive oil or butter-flavored spray and season with any of Mrs. Dash’s flavors or your favorite herbs or seasonings. Place on hot grill. Turn a quarter turn every few minutes to prevent from burning. After 10 minutes or so,
it should be done and ready to eat. You will actually hear some of the kernels pop. Serve right from the grill. No need to add extra
butter unless you want to. Cut any leftovers off the cob, mix with black beans, onions, and cilantro and a lime dressing for a great side
dish or salad or salsa.
Oven Method: DO NOT HUSK CORN. Preheat oven to 350 degrees. Place unhusked corn on middle oven rack and bake 30 minutes. Remove from oven. Husk and serve. The corn peels like a banana and the husks come off easily. Let cool a few minutes if it’s too hot
and use oven mitts to husk, if needed. Great way to cook corn easily for a crowd or when you don’t mind using your oven in the summer!
Microwave Methods: 1) Husk ears of corn as above. Wrap in plastic and heat in microwave 1-2 minutes for each ear of corn. 2) Do
not husk corn, but pull back the husks and remove the silks. Replace the husks and microwave 1-2 minutes for each ear of corn. These methods work best for 2-4 ears at a time.
Freezing: Husk corn and remove silks. Place a few ears at a time in boiling water for 3 minutes. Remove from boiling water and plunge into icy, cold water to stop the sugar turning to starch. After a few minutes remove from cold water and place on a bath towel spread
out on the counter. Pat as much water off as you can. Cut kernels from cobs and place in zip-lock freezer bags. I find the quart size
ones work best. They hold about two cups and you can flatten and stack them for efficient freezer storage.
Freezing on the Cob: Follow directions above for freezing corn, but do not cut off the cob. When dry, place ears in resealable plastic bags, squeeze the air out, and line up in a row in the freezer so they do not stick together. You can then take out the number you need
when ready to use. To cook, place in boiling water for 2-3 minutes or until heated through.
Grilled Corn, Black Bean and Tomato Salad
2 cups grilled sweet corn kernels
4 large ripe tomatoes, chopped
1 15 oz. can black beans, drained
1 med. green or red pepper, diced
½ cup shredded fresh basil or cilantro
2 T. each balsamic vinegar & olive oil
3 cloves garlic, chopped
½ tsp freshly ground black pepper
¼- ½ tsp crushed red pepper or hot sauce
Combine the first 5 ingredients in a large bowl. Combine remaining ingredients in a screw-top jar, shake well and toss with corn mixture.
Chill several hours for best flavor. May be served as a salad, salsa, a dip with tortilla chips or toss into cooked rice or pasta.