Corn on the Cob

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Corn on the Cob - Another of my Favorite Foods

I remember around 25 years ago when we lived in a farming community, the availability of fresh corn on the cob. When the end of summer was nearing and all the local farmers were selling their corn (just picked that day) on the side of the road. I miss that.

We sure don't have anything anywhere near this where we live now, and I find the quality of corn is not as good as it used to be. Awwww, sometimes I so long for the days gone by!

Cooking Fresh 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!

In a World Without Corn... 

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.

Did you Know? 

  • 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!

Nutrition Facts 

Corn on the Cob with Butter - 1 large ear (146 grams)

How to Buy 

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.

How to Cook Sweet Corn 

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.

Cooking Don'ts

Don't add salt to the water, it only toughens the corn when it cooks.

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.

To remove corn from the cob 

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!

Some great vids on YouTube 


How to Cook Vegetables : Preparing to Make Corn on the Cob

Runtime: 1:47
3229 views
6 Comments:


How to Cook Vegetables : How to Cook Corn on the Cob

Runtime: 2:17
6835 views
10 Comments:


Barbecue Side Dish Recipes : Oven Baked Corn on the Cob Recipe

Runtime: 1:29
2075 views
2 Comments:


Barbecue Side Dish Recipes : Grilled Corn on the Cob Recipe

Runtime: 1:03
3010 views
0 Comments:


Barbecue Side Dish Recipes : How to Boil Corn on the Cob

Runtime: 0:54
1887 views
2 Comments:


Grilling Corn My Way

Runtime: 4:54
5800 views
10 Comments:

Cute Corn on the Cob Stuff on Amazon 

Corn On The Cob Onesie

Amazon Price: (as of 07/11/2009) Buy Now

Corn on the Cob Collage Decorative Switchplate Cover

Amazon Price: $4.99 (as of 07/11/2009) Buy Now

66 x 30mm Polyster Corn On The Cob Shaped Knob

Amazon Price: (as of 07/11/2009) Buy Now

Corn and Ethanol in the News 

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My Corn Recipe Lens 

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Foodie Feedback 

rms wrote...

blessings and a note to let you know that your corn recipes are being featured at www.cabaretsquidoo.com!

ReplyPosted November 19, 2008

poutine wrote...

Love corn on the cob. With a little salt and plenty of butter, that's the way to go for me.

Very informative lens.
Poutine

ReplyPosted September 01, 2008

rms wrote...

This great lens is today's feature at the Giant Squid Community Showcase!

ReplyPosted August 21, 2008

poddys wrote...

This is a very detailed lens. I'm not a great lover of corn on the cob, I prefer kernels in a salad or something, but it's a great lens. 5***** - it deserves more recognition.

ReplyPosted June 17, 2008

KimGiancaterino wrote...

Great lens! I love corn on the cob. Welcome to Culinary Favorites From A to Z. I'm also giving this a blessing and featuring it on my Squid Angel Diary this week.

ReplyPosted June 17, 2008

Featured Lens - August 21, 2008 


This lens has been featured on the Giant Squid Community Showcase Blog.