Making Summer Deliciously Corny

| July 4, 2013

Summer and fresh corn are the perfect pairing and this is the season to enjoy all the deliciousness that sweet corn can create.

The ideal way to enjoy fresh corn is to either eat or prepare it as soon as possible, so buy it the day you intend to use it.  Even if you are just storing for a few hours, refrigerate unshucked. When buying corn, keep in mind the longer corn stands the sugar turns to starch and toughens the kernels.

When purchased locally at a farm market or a good green grocer, the “hands down” best way to eat corn is on the cob. The following is our favorite recipe:

Perfect Corn On The Cob

  • Bring a pot of unsalted water (enough to cover the corn) to a vigorous boil.
  • While water is heating, remove the husks, silk and bruised ends of the corn. Rinse in cold water.
  • Carefully drop corn into the boiling water making sure it is completely immersed. 
  • Allow the water to return to a full boil. 
  • Immediately cover the pot and turn off the heat. 
  • Remove in about 8 minutes, checking tenderness with a fork. 
  • Drain and serve immediately with butter, salt and pepper. Yum!

Another alternative is to grill it.

Grilled Corn

Serves 8

Preparation:

  • Remove the husks and the silk from 8 ears of corn, trim the bruised ends and immerse in cold water.
  • Blend a mixture of ½ cup softened butter and 3 tablespoons of chopped cilantro.
  • Remove the corn from the water, dry with towel paper andspread 1 tablespoon of the mixture on each ear. 
  • Wrap individually in heavy-duty foil.
  • Grill on high heat or coals for 15 to 20 minutes or until tender, turning occasionally.
  • Salt and pepper to taste.

NOTE:  Basil, parsley, mint or chives can be substituted for the cilantro in the butter mixture.

Enjoy!

 

Charlotte “Tish” Goldblatt

cgoldblatt@dailyfoodandwine.com

RAISE YOUR SPIRITS AND GET THE DISH!

 

 

 

 

 

 

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