Buying: Look for husks that are green and fresh looking - they shouldn't be too dried out. The silk should also be fresh looking. Peeling back the husks to look at the tip of the corn is a good indicator: the kernels should be full and evenly spaced. If you dig your nail into a kernel, the liquid should be milky. If it is clear, it is under-ripe, if it is thick, it is over-ripe. Organic corn will not be genetically modified, like many of the corns you will find in the grocery store.
Storage: Corn is best when eaten right away before the sugars turn to starch, diminishing that sweet sweet taste. This is mostly true for eating corn right off the cob, within 24 hours, but after 3 days, corn will still be edible and tasty enough to cook with. Corn should be refrigerated with the husks still on. The husks will preserve that milky moisture in the kernels. Keep them in the crisper drawer without any strong smelling foods as corn will easily absorb those odors.
Medical: Corn is high in carbohydrates and fiber - chew chew chew. It is apparently a good reducer of cancer risks, heart disease, and tooth cavities.
Fact: Sweet corn is the sweet variety of maize, which is the starchy produce used to make fodder and used as a grain. The sweet corn that we eat is an immature grain.
Together, they are the third more important cereal only after wheat and rice. Over 500 different by-products can be used by corn....ever seen the movie King Corn? This also makes sense because corn is a staple in some countries in the form of tortillas, polenta or corn meal as well as snacks in other countries as popcorn or corn tortilla chips.
I like it's scientific name, zea mays, its kinda like saying maize in a fancy accent.
Cooking: Shuck corn only before using by pulling down, cutting off the stem, and remove the silky threads either by hand or with a vegetable brush. If there is some worm damage - no fear - just cut out that part, the rest of the corn is still good. Wash the corn in cold water. To remove the kernels, place the corn vertically in a large bowl and run a sharp knife down along its length. If making a soup, or if you want some extra milky juice, run the knife down the length of the corn again, but with the dull back of the knife to avoid shaving off the cob. To freeze corn, blanch in boiling water for about 5 minutes, cool and drain then wrap in plastic or tin foil.
Tip from Thomas Keller: After you have removed the kernels from the cob into a bowl, place a smaller bowl of water next to it. Swirl your hand around the corn and the silk will stick to your hand. Remove the silk from your hand by dipping it into the bowl of water. Or running water would work too, I'm sure.
Recipes
Try corn raw; boil it in boiling water for about 10 minutes depending on how soft you like it, remove with tongs, slather with butter and sprinkled with salt; pull back the husks without removing, remove the silks, then pull the husks back up and soak for at least 15 minutes then grill corn in their husks, turning occasionally until charred about 20 minutes; creamed corn; corn bread; corn chowder; corn and black bean salsa; Silver Queen succotash; deep-fried corn fritters; roasted; sprinkled into salads....
Grilled Corn on the Cob with Garlic Butter, Lime Salt and Cotija Cheese
Heat the grill. Pull back the husks without removing them and remove the silks. Pull the husks back up and cover the corn.Soak the corn in a large bowl of water for about 15-30 minutes and then shake off any excess water.Put the corn on the grill, close the cover and cook for about 20 minutes. Remove the husks and roll the corn with garlic butter, sprinkle with lime salt and cotija cheese.
Garlic Butter: 2 sticks of butter, 8 garlic cloves, salt and pepper, blended in a food processer.
Lime Salt: 1/4 cup Maldon sea salt, zest from one lime put into a jar and shaken to mix
Cotija cheese is a hard, salty, grating cheese that doesn't melt when cooked - substitute Parmesean or feta cheese for other great combos
Cheese inspired by restaurants, lime salt from Thomas Kellar.
Do you twirl your corn and eat around the cob or lengthwise like a typewriter?
Stir-Fried Corn
Heat 2 tablespoons of olive oil in a large pan and add corn kernels with a tablespoon of chopped ginger, a teaspoon of freshly chopped chili, a handful of chopped parsley, and a couple tablespoons of reduced-sodium soy sauce. Cook until the soy sauce sorta caramelizes so that the corn kernels are sweet n' crunchy. Incredibly easy and Incredibly delicious.
Inspired by Jamie Oliver
Corn & Basil Soup with Stir Fried Corn - two recipes in one dish!
Corn and Basil Soup
2 tablespoons of olive oil
2 small white sweet onions, roughly chopped
2 cloves of garlic
5 ears of corn, kernels removed
1 jalapeno, stem removed and chopped (optional)
a handful of fresh basil
1 1/2 cup vegetable or chicken stock
salt and pepper
Place the kernels into a blender. Heat the oil in a large pan over medium heat and add the garlic then add the onion and jalapeno. Stir to coat with the oil and saute until the vegetables are tender and translucent, about 6 minutes. Remove from heat and add these to the corn in the blender. Blend until smooth, scraping the sides occasionally and pulse to the desired consistency. Season with salt and pepper. Transfer the soup from the blender to a large pot over medium heat. Stir until the soup begins to thicken and then pour in the stock. Bring to a boil, then reduce the heat and simmer for about 15 minutes. Ladle into bowls and can be served garnished with a dollop of corn salsa! Serve hot or cold.
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