Sweet corn should be harvested in the morning if
possible and eaten that day. Obviously if you don't
grow it yourself, this is hard to do. Check your area
for farmer's markets and roadside stands where you
can ask when it was picked to get the best corn. It
can lose half of it's natural sugar within the first 24
hours. The kernels should be medium in size, not
small and immature or large and starchy. The husk
should be fresh and green looking, not dried. As
soon as you return home refrigerate the corn in the
husk, if you aren't going to cook it immediately. Place
in unsealed or perforated plastic bags and husk right
before cooking.
Sautéed Corn with Basil
Ingredients:
1 tablespoon butter
1 1/2 cups fresh corn (about 3 ears)
1/2 cup finely shredded fresh basil
In a large skillet heat the butter over medium high heat
until the butters loses the foam. Add the corn and sauté,
stirring, for about 4 minutes, or until it is lightly browned.
Remove the corn from the heat and stir in the basil, salt
and pepper to taste.
Herb Butter Roasted Corn
Ingredients:
8 fresh ears of corn, husks left on, silks removed
3/4 cup butter softened
1 1/2 tbsp. minced fresh parsley
1 1/2 tbsp. fresh lemon juice
2 1/2 tbsp. minced green onion
1/2 tbsp. salt and pepper
dash of Tabasco and Worcestershire sauce
Mix all ingredients, except corn, and refrigerate
for at least 1 hour. Spread each ear of corn with
one tablespoon of herb butter. Wrap each ear in
foil. Roast corn on grill or broil 4 inches from heat
30 min or until kernels are tender. Unwrap, detach
the husks and spread with remaining butter.
Country Fried Corn
Ingredients:
4 slices thick sliced bacon
1/2 small onion, chopped
8 ears fresh sweet corn
salt and pepper to taste
Fry the bacon until crisp, drain it on paper towels
and pour off all but 2 tablespoons of fat. Diced the
cooked bacon and set aside. Add the onion to the
fat in the skillet and cook until soft. Husk the corn,
cut the kernels from the ears and scrape the cobs
of the moisture into the pan. Add the corn to the
onions in the skillet and cook for 2-3 minutes. Add
bacon, season with salt and pepper.
Herbed Corn on the Cob
Ingredients:
4 ears sweet corn, unhusked
1/4 cup butter, softened
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
Preheat oven to 375 degrees. Cut out four large
squares of aluminum foil. Peel back but do not
remove the corn husks to remove the silk. In a
small bowl, blend together the butter, basil, salt,
oregano and pepper. Spread about 1 tablespoon
of the herb butter on each ear of corn, then close
the husk back around the corn. Wrap each ear of
corn tightly in foil and bake for 30 minutes or until
tender.
Honey Corn on the Cob
Ingredients:
8 fresh ear sweet corn
8 tbsp. room temperature honey
8 tbsp. Olive Oil
1 clove crushed, minced garlic
Clean and remove husks and silks from the corn.
Cook in a pan of boiling water for 10 minutes or
until tender. Drain the corn and pat dry with paper
towel. Whisk together the honey, oil and garlic.
Place the cooked corn on a heated grill and brush
with the glaze, turning frequently as you glaze. Do
this for about 1-2 minutes until the corn is glazed
and browned.
Fresh Corn Salad
Ingredients:
4 to 6 ears of fresh sweet corn
1 each red, yellow and green bell pepper, seeded, sliced thinly
1 medium sweet pepper cut into thin rings
1 stalk of celery, chopped
1/2 cup chopped fresh cilantro
1 fresh Jalapeno pepper, seeded and minced
Cut the corn from the cob and put into a bowl with the
remaining ingredients and toss lightly. Serve with the
following dressing.
Vinaigrette
Ingredients:
fresh lime juice from one lime
1/4 cup olive oil
1 teaspoon sugar
1/2 teaspoon chili powder
2 to 3 cloves of garlic, very finely minced
2 tablespoons of finely minced fresh mint leaves
salt and fresh coarse ground black pepper to taste
Place all ingredients into a jar with a tight fitting and
shake well. Drizzle over the salad just before serving.
More on Corn:
Drying Corn
Indian Corn Casserole
More Herb Butters
Corn Husk Dolls
About the Author:
Brenda Hyde is an avid gardener,
freelance writer, mom and wife. She is owner and editor of
Old Fashioned Living.com.
