Grad school can get a girl down! I’ve been bogged down with delightful topics such as pathophysiology and research methods, so what’s a girl to do to cheer up? Hit the farmers market, I say! This last weekend, it was hard to miss the bounty of late summer sweet corn. The farmer that I bought these little ears from told me the single best way to choose the perfect ones are to look at the silk hanging from the husk — it should be thoroughly brown. If not, the corn was picked too soon, and it’s not ready! Further, feel the husk, which should be tightly wrapped, and the inside should feel firm. His advice was perfect, as this was some of the best corn we’ve ever had.
The hands-down best cooking technique for corn on the cob is the following, thanks to Epicurious:
Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove the ears from the water and serve with lots of butter and salt.
Did you know that corn is actually a grain? You probably did, but it’s worth reminding you. As with other grains, it’s packed with a nutritional punch!
Serving with butter, salt and pepper is never a bad idea, but mixing a pinch or two of paprika into your butter, and then slathering it onto the corn, might just be one of the best things ever. ENJOY!
{ 6 comments… read them below or add one }
I’m with Jessica!! Corn in the microwave can come out beautifully, and bursting with flavor. But you do need to know your corn’s water content and your microwave’s power pretty well . . . Last night we did this (3 fresh farmbox ears took 10 minutes) and then rolled them in butter and farmbox dill . . . We skip the paper towel and leave most of the of the husks on.
Great picking tips! There are very few things I recommend making in the microwave but my favorite way to make corn is in the microwave. You might think I’m crazy but if you’re willing to give it a try: Remove most of the outer leaves and silk, leaving just one or two leave layers on. Wrap in a wet paper towel and microwave for 1 to 2 minutes on each side depending on the size of the corn and strength of your microwave.
Another good tip when getting your corn from a farmstand is to check the silk to make sure it’s moist. If the silk is still moist/damp then the corn inside shouldn’t be too dried out yet either.
hi! i actually picked up some corn from a YSFP food & film festival potluck; they had it as a center piece and i think it might have been from the wooster sq. market. i’m looking forward to cooking the two ears that i snagged for free!
Jenn-
First of all, good luck with school! I just went to an information session about the NP program at a local university in St. Paul, MN. Am still deciding which direction to go….
Secondly, and more importantly, the corn looks beautiful! I’ve been grilling mine this summer, but you’ve given me a craving for some good ol’ fashioned boiled sweet corn! Thanks for the tips.
Great tips indeed, and good luck with grad school!