STOP KILLING YOUR CORN!

Posted: July 16, 2015 in corn, Food, garden, Recipes, Rhode Island, Southern New England
Tags: , , , ,

The corn is out on farm stands in my neighborhood, and it’s really hard to resist, despite the fact that corn is at the top of the loaded-with-pesticides list of veggies. Organic farmers struggle with corn because it demands a lot and produces little in return, so I’m growing my own patch this year, a small 5-by-5 foot square that will yield a couple dozen organic ears, if I do it right.

By now, I’m sure you’ve seen those videos where the person takes corn still in the husk, pops it in the microwave, and then slips out a perfect ear of corn without any silk minutes later. If you haven’t, here’s one of them…

There are 2 problems with this method: 1) It takes forever to do a dozen ears…and 2) It ruins the damn corn!

corn1

Why would anyone who’s passionate about fresh corn, stick it in a microwave and nuke the living hell out of it? Fresh corn needs a minimalist approach. It should be eaten practically raw…not bombarded with gamma rays and dehydrated in to shriveled kernels.

I love my corn right off the cob…and I still stick to the tried-and-true method of putting it in a pot of water and boiling it for a very short time. Do I get a few strands of silk? Sure. That’s part of the deal. Real corn has silk…just like real fish has bones. Get over it.

My wife and daughter like their corn off the cob. In that case, I shuck the corn, stand the ear up in a bowl while it’s still raw, and slice down with a knife to remove the kernels. I then lightly saute the corn in a pan with unsalted organic butter and a pinch of Fleur de Sel. Those pieces that have several rows of kernels stuck together, across and down, are the favorites.

corn2

 

One other way I’ve cooked corn is the “cooler corn” method, which is great when you have a large crowd to feed. Get your favorite cooler and make sure it’s clean inside. Shuck your corn and place the ears in the cooler. Boil a large pot of water on the stove and then pour the hot water over the corn. Close the cooler lid tightly and let it sit for about 30 minutes. You will have perfect corn every time.

 

 

 

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Comments
  1. Andrea says:

    Fresh corn – the real taste of summer!

    Like

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