Dear Customers,
There are many ways to cook home-grown sweet corn. I was reading an article the other day that said, two of the largest corn growers agreed on the best way. To find any expert who agrees with another expert is a rarity. However, both of these old-time farmers maintained that the best way was to get a pot of salted water on to a full rolling boil and then immerse the peeled and “silked” ears of corn. Boil for 4 or 5 minutes. Top with butter, salt and black pepper!
My wife employs something similar but without all the water. She would take a big pot, even the large pasta cooker, and put an inch or two in the bottom and cover. When it began to steam and boil, then the corn was added with pretty much the same result. She’d leave the lid on to hurry the cooking. We would use an old wide-mouth Mason jar about ¾’s full of water and melt a stick of butter on top of the water in the microwave. Then you merely dip the cooked ear down into the jar which evenly coats the entire ear with butter!
I’ve even cooked corn an ear at a time by shucking it, wrapping it in a wet Bounty towel and microwaving it for a couple of minutes. This can vary depending upon the wattage of your microwave, but you can narrow down the optimal time with very little effort.
Lots of people enjoy the taste of grilled corn on the cob, me among them. It’s a bit slower and you have to soak the un-husked ears for an hour beforehand to prevent the husks from burning. Then you cook the ears up to 15 minutes on all four sides, turning with a pair of tongs.
There’s no such thing as cooking too much corn for a meal, either. You can take the leftover ears, cut the kernels off the cob and make your own creamed corn, add the kernels to soups and stews or even freeze it in zip-loc bags for later use. There is no shortage of recipes utilizing corn available for your easy use. Just remember that home-grown sweet corn is only with us a short while. Get it while it’s HOT!