We all have fond memories of eating corn on the cob at picnics and grill-outs. It’s a favorite for everyone, especially during the summer months when corn is available fresh.
When selecting sweet corn, look for husks with a green coloring and pale-tinted silk. To check freshness, pull the top of the husk away from the ear and look for evenly spaced, tight rows and slightly plump kernels. After buying, wrap unhusked ears in a plastic bag and refrigerate until preparation time. As corn ages, it tends to lose its sweet taste and nutrients; therefore, corn should be cooked and eaten soon after picking.
Try these five simple and quick methods for cooking fresh corn.
- Grill: Sweet corn can be grilled either with or without the husk.
For a slightly charred, smoky flavor, grill sweet corn out of the husk. Simply brush the ears with melted butter or flavored oil and grill over medium heat, turning often, until kernels are golden, around 7 to 10 minutes.
If you prefer a more intense corn flavor, grilling in the husk is the preferred method. Pull back the husks and remove silks; replace husks and tie in place with a strip of husk or string. Soak in water for 10 minutes. Grill with medium heat, turning often, for 7 to 10 minutes.
- Microwave: In the microwave, place no more than four ears of husked corn, wrapped individually in damp paper towels. Microwave on HIGH until hot, about 2 minutes per ear.
- Skillet-Steam: In a skillet, bring 1 inch of water to a boil. Add husked corn in a single layer. When the water returns to a boil, reduce heat, cover and cook until hot, about 3 minutes; drain.
- Boil: In a deep saucepan, bring 4 inches of water to a boil. Add husked corn. When the water returns to a boil, cook until hot, about 2 minutes; drain.
- Roast: Preheat oven to 500 degrees. In a shallow baking pan, place husked ears and roast until corn is hot and kernels turn golden brown, about 7 minutes.
Marinades and rubs are often added to the cooking process, either before or during grilling, to enhance the flavor of the dish. Freshly chopped herbs, such as parsley or basil, can also be added, usually after grilling, to retain freshness and green coloring. Try the recipe below and enjoy…you’ll be the talk of the neighborhood at your next summer gathering.
Corn and Pork Skewers
All you need:
- 3 ears fresh sweet corn, husked
- 12 oz pork tenderloin or boneless chicken breasts
- 2 small zucchini
- 2 small sweet red bell peppers
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 4 tsp oregano
- 2 tsp chopped garlic
- 1 tsp salt
- 1/2 tsp ground black pepper
All you do:
- Preheat grill or broiler.
- With a large, sharp knife, cut corn in 2-inch pieces and the pork, zucchini and bell peppers in 1-inch pieces.
- In a large bowl, combine oil, lemon juice, oregano, garlic, salt and pepper. Add pork and vegetables; toss to coat. Let stand for 10 minutes at room temperature.
- On eight (10- to 12-inch) metal skewers, loosely thread pork and vegetables.
- Grill or broil, turning occasionally, until meat is cooked through, 8 to 10 minutes. Pork and vegetables can also be cooked “unskewered” on a grill rack or broiler pan, for 8 to 10 minutes, turning often.