JEFFERSON - - Sweet corn is the greatly modified seedhead of a semi-tropical grass. Modern hybridizers have developed sweeter sweet corn with a longer shelf life. No need to have the water boiling before the corn is picked or husked. Fortunately, this is less of an issue with corn from a local farmers' market. Unless you grow your own, market corn is the freshest available - - generally less than 24 hours from the field.
When choosing sweet corn, look for ears that are heavy for their size with crisp green husks and glossy silk. If you must store corn, keep it in the refrigerator unhusked and loosely bagged in plastic. Use it as soon as possible. Here's a rundown of the many ways to cook cork on the cob.
BOILING
Husk the corn and remove the silk. Bring a large pot of water to the boil. Don't add salt. It toughens the corn. Add the corn and boil for two minutes. Start timing when the corn is added to the pot.
STEAMING
Husk and remove the silk. In a large stockpot or Dutch oven, bring 1 inch of water to the boil. Add a steamer basket and the corn in a single layer. Steam for ten minutes. Although the cooking time is longer, steaming is faster than boiling because much less water needs to be heated.
ROASTING IN THE OVEN
Pull back the husks and remove the silk. Soak the ears in cold water for 20 minutes. Smooth the husks back over the ears. Roast in a 450-degree oven for 20 to 30 minutes.
ROASTING ON COALS
Prepare as for the oven. Wrap each ear in heavy-duty foil and place directly on the coals. Roast for 10 minutes, turning frequently.
GRILLING
Prepare as for the oven. No need for the foil. Grill in the husks for 15 to 20 minutes, turning every few minutes. Pull back the husks during the final minutes to caramelize the corn. A little char is fine.
MICROWAVING
Pull back the husks and remove the silk. Smooth the husks back over the ears. Place on a microwave-safe platter in a single layer. Cook uncovered on high. One ear for 2 minutes; two ears, 5 minutes; four ears, 9 minutes; and six ears, 14 minutes.
SWEET CORN SALSA WITH BEANS
3 ears of corn, cooked and stripped from the cob to yield 1 1/2 to 2 cups of corn
1 15-ounce can of red or black beans, rinsed and drained
1/2 cup diced green bell peppers
1/2 cup diced red bell peppers
1/3 cup chopped onion
1/2 to 1 chipotle chile in adobo, finely chopped
1 teaspoon adobo sauce (optional)
2 tablespoons cider vinegar
1 tablespoon honey
1/2 teaspoon salt
In a mixing bowl, combine the corn, beans, peppers and onions. In a small bowl, combine chile, adobo sauce, vinegar, honey and salt, stirring until the honey is dissolved. Pour over the vegetables, mixing well. Refrigerate several hours to blend flavors. Makes 5 cups and keeps 3 to 4 days.
The salsa is a great condiment for hot dogs, grilled chicken, pork chops or salmon. It becomes a side dish when stirred into hot rice or couscous. Mixed with shredded cheese, it fills an awesome quesadilla.
Star Beacon Print Edition: 7/15/2007
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