Image via WikipediaFresh corn is one of the joys of summer. It is available in grocery stores and produce stands, but you might have a generous friend with a garden, too. Learn ways to use that beautiful corn. On the other hand, there is corn available year round canned or frozen. Corn is good and healthy and it doesn't have to be difficult. Pick your level of difficulty and eat up.
Corn on the Cob
Boiled or steamed:
Remove shucks and silks from the ear of corn. Allow one or two ears per person. To boil fill a boiler or Dutch oven with enough water for cron to float freely. When the water boils, add the corn. Be careful not to splash the water on youself. To steam, place the cleaned corn over boiling water for five to ten minutes. You may use corn holders, but they are not essential. Add butter and salt to taste. Serve immediately.
Grilled or baked:
Pull shucks back but leave them attached to the cob. Remove the silks. Smear with butter. Pull the shucks back down on the ear to cover the corn. Soak the ears for two hours or overnight in cold, salted water. Wrap each ear in foil. Place on a rack over the grill or in the oven. Cook the corn for thirty minutes or until corn is crisp and tender. Serve using the shucks for a handle.
Fried:
Remove shucks and silks. Prepare a light batter of flour and water. Roll cleaned corn in batter unti it is lightly coated. Put about 2 inches of oil in a large skillet. Fry the coated ears over medium heat until they are lightly browned. Serve immediately.
Since I am generally speaking to people who don't want to to much to the food they eat, this may seem a little extreme. Struggling with the shucks is really the worst part, but you can throw them away. Besides, the taste of fresh corn is so superior that you will forget the effort as you enjoy the reward. .
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