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FoodWhat You Need to Know to Make the Most of Corn Season

20:05  11 july  2019
20:05  11 july  2019 Source:   bonappetit.com

How to microwave corn on the cob so it's ready in minutes

How to microwave corn on the cob so it's ready in minutes Corn on the cob is a summer staple, and while you can throw it on the grill or boil it in water, the easiest way to cook it may actually be steaming it in the microwave. Here's how to microwave corn on the cob so it's ready to eat in just a few minutes. Leave the husk on Quite possibly the best part about microwaving corn on the cob is that you won't need to remove the husk, at least not right away. Instead, you'll cook with it on, which will help trap in heat and moisture to cook the kernels evenly. Once it's done, the husk and all its silk will easily slide off. Cook for 3-5 minutes Place one to four ears of fresh corn in the microwave in an even layer.

Sweet, juicy summer corn is here and I am here for it. But seriously: The prospect of a tall pile of corn was the only thing that got me out of my air-conditioned bedroom and to the sticky, humid farmers market this past weekend. (Well, that and the deeply ingrained belief that it was my civic duty to stand

Boiling corn with a cup of milk and a stick of butter creates the most delicious corn imaginable. And actually, if you use a stick of salted butter, you might find you don’t even need to add any salt. Some people add sugar too, but I find the corn available around here during the summer is already sweet

What You Need to Know to Make the Most of Corn Season© Photo by Chelsie Craig, Food Styling by Frances Boswell

Sweet, juicy summer corn is here and I am here for it. But seriously: The prospect of a tall pile of corn was the only thing that got me out of my air-conditioned bedroom and to the sticky, humid farmers market this past weekend. (Well, that and the deeply ingrained belief that it was my civic duty to stand by and correct any fellow shopper who insisted on peeling back the corn husks before they purchased, thereby ruining it for the rest of us. JK, JK. I would never!)

But before you go planning for corn salads and soups and crisps, you'll want to know how to pick it, how to store it, and how to make it taste good even if you made a not-so-good choice. Read on for the answers.

White Risotto with Corn, Carrots and Kale

White Risotto with Corn, Carrots and Kale Sarah Copeland, author of the new cookbook ‘Every Day Is Saturday,’ is showing us that risotto can be so effortless, you can make it with your kids.

What You Need to Know to Make the Most of Corn Season . Succulent, juicy fresh tomatoes may just be the most highly anticipated arrivals at the summer farmers’ market—and for good reason.

What You Need to Know to Make the Most of Corn Season . 67 Summer Recipes Everyone Should Know How to Cook. Master these ultimate summer dishes and eat well through September.

What should I look for when I’m selecting my cobs?

First, know that the fresh, local corn is sweetest (and bicolor, white, and yellow are equally good—the color isn’t an indicator). Since peeling back the layers will dry out the corn for other shoppers (as I've mentioned before, this is an etiquette no-no!), look for full, heavy ears with gapless rows of fat kernels and tight, green husks, and glossy silk.

And once I have it, how should I store it?

Sadly, corn starts to lose its sweetness as soon as it’s picked (which is why local is best). Happily, that’s all the more reason to eat it fast (ideally, the same day you buy it). Keep unhusked ears in a plastic bag in the fridge and use within three days. If you’re ambitious, blanch the cobs in boiling water, then cut off the kernels and store them in bags in the freezer for up to one year. You'll have corn muffins in December—whatta world!

Here's How to Grill the Perfect Summer Corn

Here's How to Grill the Perfect Summer Corn Is there anything better than munching on corn on the cob while enjoying a long, warm sunset? The sweet, starchy, flavorful taste of corn is basically Summer in a nutshell (or a corn husk, as it were). But now that you're the main adult in your life and the one that's doing (most of) the cooking, you may be wondering how to make it perfectly. Luckily for you, grilling corn is super simple. First, make sure you're buying good corn. Look for corn that has a tight green husk and golden brown tassels on top. Steer clear of corn that's browning on the husk.

Even though corn was first domesticated in Mexico 10,000 years ago and evidence of popcorn dates back to 3600 BC, that still doesn't make it primal or paleo-friendly. Most of this is grown in the good ol' corn belt (if you 've ever driven through Kansas or Nebraska, you know what we're talking about).

Corn production is cheap, making corn a cheap additive to packaged foods. Most of corn that is grown as a food additive is genetically modified or You might not need to know more than this one fact about corn and other crops to want to stop eating GMOs: DNA from animals, viruses, bacteria

How can I cut off the kernels without losing a finger?

No, you don't need to prop the corn on a bundt pant or in a small bowl stacked in a big bowl or buy a special kernel-stripping device. Simply lay a shucked ear on your cutting board, then use a sharp knife to zip off a strip of kernels, creating a flat side. Roll the cob onto that flat side and continue to slice off kernels until you’ve gone all the way around. That’s it!

What You Need to Know to Make the Most of Corn Season© Photo by Caleb Adams Get ready to eat corn salsa all summer long.

Can I do anything with those spent cobs?

After you’ve stripped the cobs and used the kernels for salad or pasta or salsa, scrape the bare cobs with the dull side of a knife, pressing the “milk” into a large pot. Add the cobs and a handful of aromatics (like herbs and black peppercorns), cover with cold water, and bring to a boil. Reduce heat and simmer until sweet and golden, about 1 hour. Use in place of veg broth in risotto, chowder, or polenta.

Here's the Secret to Getting Perfect Corn on the Cob Every Time

Here's the Secret to Getting Perfect Corn on the Cob Every Time Just in time for summer's tastiest vegetable, we'll show you the best—and easiest—way to cook corn on the cob. The post Here’s the Secret to Getting Perfect Corn on the Cob Every Time appeared first on Taste of Home. Read More

Corn -- the workhorse of the industrial world -- is best when its sweet variety is fried up with lashings Spicy chili-tomato gravy tends to splatter, which is why you need to mop everything up with mini Even the packet sauce you buy from the supermarket can make the most delinquent of cooks look

Even beef jerky has more fans than not. Known as choclo in Peru, it has larger than average kernels and is starchier and nuttier than our sweet corn . Fanatics can try to make homemade corn nuts with any seasoning they desire, though they should keep their face and hands well away from the pot, as

Should I boil or grill?

For the purest, sweetest corny-corn, you’ll want to boil. Cook market-fresh ears in a large pot of boiling water for 1-3 minutes. Grocery store cobs, which are likely older, are less sweet and tender and will take a few minutes longer: figure 5-8 minutes.

For charred, still-juicy smokiness, go for the grill. Place ears in their husks (no need to soak!) over a grill prepared for medium-high heat. Cook, turning occasionally, until the outsides are evenly charred, 16-20 minutes. If you want more color on the kernels themselves, loosen the husks slightly before grilling.

What You Need to Know to Make the Most of Corn Season© Bon Appétit Your future elote.

And now that you have grilled corn, you're legally obligated to make elote!

To make this iconic Mexican street snack, brush an ear of hot-off-the-grill corn with 2 tsp. mayonnaise. Sprinkle with 1 Tbsp. crumbled Cotija cheese, a pinch of chili powder, and a pinch of cayenne pepper. Squeeze 1 lime wedge over and devour.

What You Need to Know to Make the Most of Corn Season© Photo by Chelsie Craig, Food Styling by Frances Boswell Harissa-mint butter will make your corn siiiiiing!

What can I slather on corn that’s not just plain butter?

Don’t get us wrong: Corn on the cob slathered in butter is one of summer’s great joys. But for something a bit fancier, season 1 stick softened unsalted butter with kosher salt, the mix in…

Mexican Street Corn Soup

Mexican Street Corn Soup Mexican Street Corn Soup

  • 6 Tbsp. harissa paste + ½ cup finely chopped mint
  • 3 oz. Parmesan, coarsely grated + ½ tsp. freshly ground black pepper
  • ½ cup finely chopped tender herbs + ½ tsp. finely grated lemon zest
  • 2 Tbsp. miso + 1 Tbsp. toasted sesame seeds

Transfer leftovers to an airtight container and store in the fridge for up to 1 week (or freeze for up to 2 months).

Okay, but what do I do if my corn is quite...elderly?

If you suspect your corn is past its prime, add ¼ cup sugar for every 4 quarts of water when you’re boiling. No one has to know that not all of the sweetness is au natural. (If your corn still needs a little help, check out even more ideas for how to help a blah brother out.)

There's only one thing left to do:

One-Skillet Corn Chilaquiles

What You Need to Know to Make the Most of Corn Season© Bon Appétit

Related video: Corn Salsa

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This Is the Only Mess-Free Way to Butter Corn on the Cob for a Crowd .
This foolproof idea makes it easy to top corn with fresh butter, whether you're serving two people or 20. The post The Easy, Mess-Free Way to Butter Corn on the Cob for a Crowd appeared first on Taste of Home.

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