Corn on the Cob

There are several ways to cook fresh sweet corn; on top of your stove in a pot of water or steamer, on your grill, in your microwave (not the best choice).

The most popular way to cook corn on the cob with most families is boiling it.

For us, if the corn is older and has been sitting on the store shelf for a while, I usually add a tablespoon of brown sugar to the pot of water, to keep the corn tender. If you are lucky enough to have fresh sweet corn, don't bother.

Who can resist chowing down on a feed of corn. Add some butter, salt and pepper and you are in paradise! Sometimes simple is just best!

Corn and products made from corn improve the lives of Americans in thousands of little ways. Often, consumers don't even know corn is present, let alone know the role it plays. But if corn and its products weren't available, many common products would be less useful, more expensive, even unavailable.

Here are just a few examples of the little annoyances and bigger problems Americans would face without corn:

No frozen pizza! - Freezing pizza is a problem, because the moisture in the sauce can migrate into the crust, making it so soggy it's unappealing to eat. Modified corn starch is used to provide a barrier that prevents water migration and keeps the crust crisp.

On a low-fat diet? - Say thank you for corn. Many low-fat foods depend on corn-derived food starches to provide qualities that used to come from fats. Examples include everything from low-fat salad dressing to baked goods and meat products.

Frustrating wallpaper - If you've installed wallpaper, you know how important it is to have time to adjust each strip accurately. Repositioning is possible because the wallpaper paste is made with corn starch modified to slow down its adhesive action.

Daily bread buying - Corn syrup prevents waste and saves consumers money by keeping bread fresh longer. By retaining moisture, corn syrup keeps baked goods from drying out too quickly and going stale.

No coloring for kids - Whether playing with chalk on the sidewalk or crayons in school, American children rely on corn. Corn starch is used as a binder to help such products hold together better when in use. It may also be used to dust molds during the manufacturing process so that brand-new crayons pop out undamaged.

Drippy lollipops - Candy makers began using corn syrups in lollipops and other hard candies generations ago because the syrups hold moisture and prevent drips.

Putting the "crunch" in snack foods - When Americans snack, corn products are more popular than potato chips. In addition to corn and tortilla chips (20% of the snack foods we eat), other snacks such as cheese puffs rely on corn ingredients to provide their crunch.

Packing, storing and moving with corn - Corn starch provides the adhesive to glue down every little ridge in corrugated cardboard. Whether you're taking delivery on a new appliance, boxing old clothes for the church bazaar, or moving across country, you're using corn.

Ack, hack, cough, gag - Corn contributes in many ways to reducing pollution. Ethanol, used to reduce air pollution, is probably the best-known example. Others include the use of corn starch in industrial filters to reduce water pollution, and corn-based plastics like PLA (polylactic acid), which composts back into natural components after use.

• Corn is a member of the grass family
• There are over 200 varieties of sweet corn
• An ear of corn has about 800 kernels in its 16 rows
• There is one piece of silk for each kernel
• A good acre of corn might have up to 25,000 plants
• A bushel of corn contains about 27,000 kernels
• A bushel of corn weighs 56 pounds
• A bushel of corn can provide 2.5 gallons of ethanol fuel, or about 32 pounds of sweetener or cornstarch
• Over 3,000 products in the supermarket contain corn in some form, including cereals, snack foods, margarine, oil, puddings, soda, and soap
• A bushel of corn fed to livestock produces over 5 pounds of beef, 13 pounds of pork, 19 pounds of chicken, or 28 pounds of catfish!

When selecting, look for husks that have good green coloring with pale colored silk.

To check the freshness, pull the top of the husk away from the ear and pierce a kernel with your fingernail. If the kernel releases a slightly cloudy juice it is typically a fresh batch. If the kernels are dented or discolored, the corn is not fresh.

Avoid sweet corn with dried or dark colored silk or discolored husks.

Buying sweet corn from a road side stand may result in corn that has lost much of its sweetness from being exposed to high temperatures. The high temperatures will rapidly convert the corns sugar to starch, causing it to lose some of its sweet flavor.

Unless you are grilling or roasting corn in the husk, strip off the husk and snap off the stems, (or leave them on to use as handles). Pull off the silk, using a dry vegetable brush to remove strands between the kernels.

Boiling
This is the most common method but there is some argument concerning the best way. Two basic rules apply:

1. Do not add salt because it will toughen the corn. (Adding sugar, however, will enhance the sweetness.)

2. Cook the corn just long enough to tenderize it - a matter of minutes. Some folks cook it for as little as 2-3 minutes, others up to 10 minutes.

One method is to add husked ears to a pot of boiling water, cover it, and let the water return to a boil. Turn off the heat and let stand for five minutes. (You can leave it in the water for up to ten minutes.)

Roasting or Grilling
Pull back the husk and remove the silk, then replace the husks and tie with kitchen string. Soak the corn in cold water for five minutes. (If the corn is already husked, you can wrap each one in foil.) Bury the ears in the hot coals of a barbecue fire for 10 to 15 minutes, or place them on the grill and cook for 15 to 20 minutes, turning occasionally. To oven-roast corn, place the ears in a 375°F oven for 20 to 30 minutes.

Steaming
Place whole or cut-up ears of corn in a vegetable steamer and cook, covered, over boiling water. Or steam boil them in a heavy pot by placing in 1" of water, covering tightly, and bring to a simmer. Cooking time is 6 to 10 minutes.

Microwaving
Individually wrap one or two ears of husked corn in waxed paper or place several ears in a covered microwavable dish with 2 or 3 tablespoons of water. Cook on high 3 to 6 minutes for wrapped or 5 to 7 minutes in a dish.

Hold the cob vertically, resting the tip on the work surface, and slide a sharp knife down the length of the cob.

For cream style corn, slit each row of kernels with a sharp knife and then run the back of the knife down the length of the cob to force out the pulp and juice, leaving the skins of the kernels on the cob.

I often will remove the corn from the cob, and if it is fresh, eat it just as it is, raw and uncooked..... it's yummy!

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