The corn is still 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, but you can find it if you look hard enough. It’s easier to find it frozen, but that’s something you don’t want to do in season, especially when you see those beautiful ears just waiting for you at the local farm stand!
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!
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, standing the raw ear up in a bowl or bundt pan, slicing 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.
One other way I’ve cooked corn is the “cooler corn” method, which is great when you have a really 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 20 minutes. You’ll have perfect corn for a crowd every time.