Corn Cooking Tips

Healthy Cooking Tips And Methods For Corn

While nothing quite beats eating quickly boiled or grilled corn on the cob with butter dribbling down your chin, taking a slightly exotic approach can be nice too. Out of the different types of corn grown, sweet corn is one of the most popular varieties for human consumption. Sweet corn is a good source of vitamin A, magnesium, and potassium, and is often considered to be a vegetable, rather than a grain. During the summer months when it is available fresh, it is most often cooked and eaten on the cob. Sweet corn is also cut off the cob and eaten as a vegetable side dish or added as an ingredient to other dishes, such as soups, stews, casseroles, and salads. The corn can be cut from the cob, raw or cooked, and then preserved by canning or freezing for future use.

Buying And Storing Corn

• Sweetcorn still in its husk keeps fresher for longer. 
• Look for kernels that are tightly packed, plump, shiny and golden yellow, and smaller at the tip than they are in the middle (this indicates a young cob). 
• The husks should be green, unblemished and fit snugly. When sweetcorn is really fresh, the kernels will release a milky liquid when cut. 
• Frozen sweetcorn is a good option when sweetcorn's out of season. You can also buy baby sweetcorn. It is sweet but quite bland, and eaten mainly for its crisp texture. 
• Store wrapped in its husk in a plastic bag in the fridge for up to two days. Sweet corn will lose its sweetness much faster if stored at room temperature compared to storing in the refrigerator. 
• Do not husk before storing in the refrigerator. Husk just before preparing. 
• It is best to eat it as soon as possible after it has been picked.

Few Healthy Cooking Tips For Corn

• Cook corn on the cob in enough water to completely cover the corn. 
• The water should be at a good rolling boil before adding the corn.
• Do not add salt to the water when cooking sweet corn because the salt will toughen the corn. Add a little sugar to the water to boost the flavor.
• Don't cool off hot corn by running under cold water. It will make the corn soggy.
• Don't overcook or the kernels will get hard and the corn will loose some of its sweet flavor.
• Two to three medium ears of corn are equivalent to approximately 1 pound, depending on ear size. 
• Two medium ears equal approximately 1 to 1 1/2 cups of kernels.

Healthy Cooking Methods for Corn

• Boiling Corn on the Cob: Bring a large tea kettle of water to a boil. Place husked corn in a large skillet. Pour boiling water over the corn. Turn your stove on and cook over high heat until the water returns to a boil. Immediately drain. Throw a few tablespoons of sugar into the water and bring the water to a boil. The sugar will bring out the sweetness of the corn. Place the ears of corn into the boiling water and cover the pot. Boil for 5-7 minutes or until done.

• Grilling Corn: Corn can be grilled in the husk, out of the husk in aluminum foil or directly on the grill. For corn grilled in the husk there are many methods out there but, the following two methods seem to work the best:
• First Method: Peel back the husks leaf by leaf (be sure to leave the husks attached to the stem) and carefully remove the silk. Coat the corn on the cob in butter and sprinkle seasonings of your choice over each ear of corn. Pull all of the husk leaves back up around the corn on the cob. Tie the tops of the husk on ear with kitchen wire/string. Place the corn on a hot grill and turn it every ten minutes or so until the husks become dry and turn into a tan/dark brown/black color. Peel the husks off of each ear and serve.
• Second Method: Cut off the extra silk from the end of the corn. Submerge the corn in water for 15-20 minutes. Place the corn on a hot grill and cover. Leave on the grill until the husks turn into a tan/dark brown/black color. Remove the corn from the grill and remove the husks and silk and serve.

• Corn grilled in aluminum foil: Prepare the corn by removing the husks and silk. Wrap each ear in aluminum foil and add butter, seasonings and a little bit of water into each package of corn. Place each ear on the grill and cook for 10 minutes or until done.

• Corn grilled directly on the grill: Lightly brush husked corn with olive oil. Place on a grill preheated to medium-high and grill, turning occasionally, until the kernels are lightly browned and charred in spots, 6 to 10 minutes. Keep in mind that smaller kernels cook more quickly.

• Microwave Corn: This is one of the easiest and quickest ways to prepare corn on the cob. Place 2-3 ears of prepared corn on the cob in a microwave-safe dish. Add 2 tablespoons of water to the dish. Cover the dish with plastic wrap but leave a small opening to act as a vent to allow the steam to escape. Microwave on high for 4-6 minutes. Remove the dish from the microwave, uncover the corn and serve.

• Barbecue Corn: Soak Corn in water for 20 minutes. Then barbecue the soaked corncobs until charred, then season with salt and lemon juice. Combine crushed chilli, butter and coriander, and serve over hot corncobs.