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A Sweet Corn Dilemma

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Natural Times, June/July/August 2017

Ask three home cooks how they prepare their corn on the cob and you’re likely to get three answers. The right way is the technique that tastes best to you.
 
When choosing ears of corn look for green husks and pale silk. Peel back a bit of husk to make sure the kernels are plump, in tight rows and not discolored.
 
To remove corn silk, rub a damp paper towel along the cob. When cooking in water, skip the salt or it will toughen the kernel skins.
 
Each of the three cooking methods below has their benefits. Boiling is quick and allows a large quantity of ears to be cooked at once. Grilling ads a deep smokey flavor to the corn. When you’re cooking for one, the microwave’s near instant gratification is hard to beat.
 

Boiling

Bring a large pot of water to boil. Add ears to the boiling water. Boil for 3-5 minutes. Kernels will be bright and just tender.

Grilling

Peel back the husk, but do not fully remove it. Remove and discard the corn silk and replace the husk. Place corn on a lightly oiled grill. Grill—turning occasionally—for 15 to 20 minutes.

Microwaving

Place one to four unshucked ears of corn in the microwave. Cook on high for 3-5 minutes. For a single ear of corn, cook for 2-3 minutes. Allow to cool slightly, removing husk and silk and serving.

Once cooked, the choices about how to dress your corn are endless.  Salted and buttered corn on the cob is a classic summer treat. For a twist on the classic, try the recipe for Cilantro Cumin Butter.

Corn with Cilantro Cumin Butter

Serves 6. Total Time: 10 min
1 ¼ lb. (1 stick) unsalted butter, at room temperature
2 tablespoons cilantro, finely chopped
1 teaspoon ground cumin
2 tablespoons fresh lime juice
½ teaspoon chili powder (optional)

½ teaspoon salt (optional)

Blend together the butter, fresh cilantro and cumin in a bowl or food processor. Add the lime juice and mix until incorporated.

Spread the seasoned butter on hot corn, dust with chili powder and salt if desired, and serve immediately. Wrap any leftover butter in plastic wrap or waxed paper.

Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop

Mexican-Style Corn

Serves 6. Total Time: 5 hours (active: 10 min)
6  ears of corn
3 tablespoons unsalted butter or butter alternative
2 teaspoons chili powder
¼ cup grated Cotija cheese
¼ cup freshly chopped cilantro
2  limes, juiced, approximately ¼ cup

Salt to taste

Cook corn using your preferred method.

Coat each ear with half a tablespoon of butter. Sprinkle with chili powder, cheese, cilantro and lime juice, and serve immediately.

Adapted from “Damn Delicious Mexican Corn On The Cob,” DamnDelicious.net.

 

 

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