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!