Thursday, June 25, 2009

Sweet Corn

Corn on the cob is here! The annual favorite that is enjoyed by people all over the world is now available at the market. Even though corn is available year round either in cans or frozen, the arrival of fresh sweet corn on the cob signals that summer is truly here. (as if the HOT weather wasn’t proof enough)
We all know one of the easiest ways to cook the corn is simply to clean off the husks and silks and boil them. But an internet search provided a few options that might be fun to try at your next cookout or family get- together.

Grilled Corn on the Cob
Peel away excess leaves and silk, leaving inside husks in place. Completely submerge and soak in water for at least 15 minutes. Heat grill to medium/hot, or get charcoal to proper ashy gray briquettes. Remove corn from water, let excess water drip off.
Lay corn in center of grill, turning every 5 minutes for gas grill, a little less often for charcoal. Outside of husks will start to burn and turn black, that’s ok, inside the moisture will be steaming the corn.
Cook for approximately 20 minutes, until husks are blackened extremely hot. Remove from heat, peel back husks and silks. Run under warm water to remove any ash. Corn can also be wrapped in aluminum foil before grilling if desired. Season as desired.

Microwaved Corn on the Cob
Peel away excess leaves and silk, leaving inside husks in place. Completely submerge and soak in water for at least 30 minutes. Let excess water drip off, and place ears on microwave safe plate.
Cook on high power for 7-10 minutes. (2 ears, depending on microwave) Remove from microwave, carefully. Peel away husks and rinse in warm water to remove silks. Season as desired.

Steamed Corn on the Cob
For crisper corn on the cob, don't boil the corn, steam it! Place the ears on end in a tall pasta pot with an insert, put in about an inch or two of water (and about a tablespoon of sugar--a secret ingredient) and steam for about 10 minutes. Once you try this you'll never eat boiled corn again!
Traditional seasonings include butter, salt & pepper, parmesan cheese, or cayenne. Unusual seasoning possibilities include minced garlic, basil, cilantro, oregano, garlic powder, onion powder, chili powder, lemon pepper, Worcestershire sauce, Dijon mustard, or any of your other favorite seasonings. Each will give the corn a very distinctive taste.

Friday's Lunch is stuffed green peppers, side salad, scalloped potatoes, brownie & drink for $6. Bailed Green & Wired Tight will perform from 11 - 1.

Saturday’s Market will be from 9 to noon. Stonebrook performs.

On Tuesday June 30, Cooking for a Cause benefits Crosslines and Rob Pommert plays from 11:00am – 1:00pm.