How to Choose the Best
Select ears of corn with fresh, bright green husks and silk that is not wet or mushy. Peel back a bit of the cornhusk and check the first rows of kernels. They should appear plump, bright and shiny, not shriveled or dull. For a true test of how moist the kernels will be, gently dig a fingernail into one of the kernels. Moisture should be apparent after the kernel breaks. If not, the corn is likely a bit old. Avoid corn that does not have kernels at the tip of the cob, as these are underdeveloped ears.
Shelf Life and Storage
Store corn in the refrigerator, uncovered with the husks still attached. Corn has a short storage life, and it tends to lose sweetness quickly. Because of this, it should only be refrigerated for a day or two before cooking. Only purchase as much fresh corn as you need for any given day or recipe.
Steam, boil or sauté corn and drain well prior to freezing for up to two months. Raw corn kernels can be frozen for up to one month.
Preparation Suggestions
Corn is delicious steamed, roasted or eaten right off the cob with butter, salt and pepper. Instead of boiling the whole cob, try wrapping the husked corn in aluminum foil along with butter or olive oil and favorite seasonings, and roasting until the kernels are tender. Cooking them in the oven versus in water helps concentrate the sweetness of the corn. Corn also makes a delicious addition to salsas, soups, stews, casseroles and salads. Add corn cobs to vegetable stock for a wonderful corn chowder soup base.
There is no perfect substitute for corn. To replace the kernels' small size and tender bite try finely dicing other vegetables like carrot, zucchini or bell pepper for a similar texture. For a starchy side dish, corn can be replaced with potatoes, rice or pasta.
Corn was likely domesticated in Mexico nine thousand years ago and quickly spread throughout much of North, Central and South America. Today, it is the third largest food crop in the world after rice and wheat. It is also important in the production of many other goods including whiskey, corn syrup, corn starch, oil and ethanol.
One medium-sized ear of yellow corn is a good source of potassium and phosphorous, folate, vitamin A and lutein. It is also a good source of energy since corn is high in carbohydrates.
SAVE TO FAVORITES
EMAIL TO A FRIEND
PRINT THIS RECIPE
