Monday, June 11, 2012

Corn on the Cob Day 2012 - Yum

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Chef Diane

In 1816, children’s home was built in the city where I live.  It is a privately run facility, meaning they don’t accept money from the government, but rely on donations and contributions from the community.  My parents are very active with this home, my mother serves on the board of directors, and my dad can be found there helping with minor repairs and even building necessary furniture.  I even volunteer there at times when they need an extra hand.  Some of the area businesses not only donate money, but also goods or services.  Every year one such business, a farm, donates huge bags of fresh picked corn.  The director will give some to my parents for their hard work and dedication.  Luckily for me they will pass some along to me too.  It’s the gift that keeps on giving.  As luck would have it - the fresh crop just came in and I have a dozen ears here for me to enjoy.
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Cooking corn is really easy to do; even a novice in the kitchen can perform this task. First, you remove the husks and "silk" from the corn and snap off the stalk. Make sure to wash it to remove any access silk. Then there are 3 ways to cook it, (4 if you want to grill it)

  • This method is good when you are cooking only 2 or 3 ears of corn. If you are cooking more, you should choose one of the other cooking methods or do it in batches in the microwave.
  • Place the corn in a microwave safe dish and add about 2 Tablespoons of water to the dish. Cover the dish with plastic wrap, making sure to leave a small opening (a steam vent) in the corner to let the steam escape.
  • Microwave the corn on high for 4-to-6 minutes - depending on the strength of your microwave.
  • Carefully remove the plastic wrap from the corn. There will be a lot of very hot steam escaping, so you probably should use a pair of tongs to remove the plastic wrap.

Cooking on stove top with cold water:
  • Place the shucked corn in a large pot. Cover it with COLD tap water. Cover the pot and set it on the stove. Bring the pot to a boil. Once the pot has reached a boil, the corn is cooked.

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Cooking on stove top with boiling water:
  • Fill a large pot half way with COLD water. There should be enough water in the pot so that when you add the corn, it is covered with water but not overflowing.
  • Bring the pot of COLD water to a boil. Using a pair of tongs, carefully drop each ear of corn into the pot. Cover the pot and return the water to a boil. Boil the corn for 5-7 minutes or until done.
  • The cooking times listed above are general cooking times. Some people eat corn raw, and some dunk it in boiling water for 30 seconds to just heat it slightly. The simplest answer is to taste the corn to see if it cooked to your liking. Salt and butter to taste.

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On the Grill:
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
  • Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

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Once the corn is cooked, stick some corn cob holders on the end to prevent burning your fingers, add salt and butter and enjoy.  You can also remove the corn with a cute little device like the one shown above or simply cut off with a knife.  That will prevent hulls from getting stuck in your teeth.  You can even save the cob after you eat and make an old fashion corn cob pipe for your grandpa.

(Google Image) 

So today, on Corn on the Cob day, grab some corn, cook it up, and enjoy!

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