Hard to beat corn in the summertime
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KAREN WIGHT
Fresh corn is one of the best culinary treats that summer offers.
It’s great by itself, but you can top it, fry it, toss it, cream it,
bake it or grill it. Any way you eat it, the American original is
spectacular.
The fresher the corn, the sweeter the taste will be. Choose ears
that are firm and lined with small, plump kernels. Sticky silks --
the fine threads that stick out of the top of the husk -- indicate
freshness. Before cooking corn, remove the silks that run down the
ear by rubbing the stalk downward with a wet paper towel.
There are as many ways to cook fresh corn as there are chefs. Some
methods start with cold or boiling water, some by grilling corn with
the husks intact and others swear by wrapping the husked corn in
foil. Basically, it’s hard to ruin a good ear of corn, but here are a
few tips to help the process.
If you are boiling corn, fill a stockpot with water and bring to a
boil. Wait to remove the husks until you are ready to put the corn in
the boiling water. Do not add salt to the water, because it will
toughen the corn.
Plunge the ears into the water and cook, uncovered for three to
five minutes. Don’t overcook the corn, or it will lose its
tenderness. Remove the ears to be served, and leave the rest in the
water until you’re ready for another serving.
If you choose to grill corn, carefully pull the husks back, and
remove the silks. Wrap each ear’s husk back around the kernels and
carefully twist the tops closed. Place the corn over medium heat and
grill for 20 to 30 minutes. Turn the ears occasionally, so the corn
roasts evenly. If the fire is very hot, soak the corn in cold water
for 10 minutes before grilling. Use tongs to remove the ears from the
heat, and wear oven mitts to remove the husks.
You can also bake corn if you want the roasted taste without the
barbecue setup. Preheat the oven to 500 degrees, then place the corn
in the center rack, and bake the ears for 20 to 30 minutes.
Sauteed corn is intensely sweet, a little chewy and is a great
addition to salads, salsas and side dishes. Snap fresh ears in half
and place the halves flat-side down. Cut straight down from the top
to shave off the kernels. Use a large skillet, add two tablespoons of
olive oil, and add corn. Saute over a medium-high heat, and stir
often until the kernels are browned, about 10 minutes.
If you like to add a little extra something to your corn on the
cob, consider the following toppers.
* South of the Border: Sprinkle buttered corn with chile powder,
cayenne pepper or Tabasco, and serve with lime wedges.
* Sour Cream and Chives: Add freshly chopped chives and salt and
pepper to sour cream. Spread on warm corn just before serving.
* Italian Twist: Brush the corn with balsamic vinaigrette and
sprinkle with shredded Parmesan, Romano or pecorino cheese and finely
chopped fresh basil.
Do you need a few more reasons to add corn to the menu? Corn is
loaded with thiamin (vitamin B1), which helps brain-cell function;
pantothenic acid (vitamin B5), which supports your metabolism; niacin
(B3), magnesium, folate and vitamin C.
* KAREN WIGHT is a Newport Beach resident. Her column runs
Thursdays.
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