[guide] Close-up On Corn Recipe
Yield: 1 GuideRecipe by luhu.jp
Ingredients:
INFO ON CORN
Directions:
Classes of Corn: There are three different classes of sweet corn. Within
each group are yellow, white and bicolour types.
~Normal sweet corn has the most tender kernels and a sugar content of 9-16
percent.
~Sugar-enhanced corn has a sugar content of 35 percent
~Supersweet corn has a sugar content of 45 percent; sugar converts slowly
to starch, keeping kernels tender longer.
Buying: ~ Choose corn cobs that have dark, stiff, moist silk and moist
bright green husks that completely cover the ear. ~ Individual corn kernels
should be mature enough to be felt through the husk. ~ Buy corn as fresh as
possible. Its best if eaten immediately, but you can keep unhusked cobs in
the refrigerator for up to three days.
Cooking: Stove-top: ~ Just before cooking, husk cobs and pick off any silk
that remains. ~ Place cobs in large pot of boiling water; return to boil
and boil for 7-10 minutes or until colour has deepened. ~ Do not add salt
to water ~ it will toughen the corn Microwave: ~ Just before cooking, husk
cobs and pick off any silk that remains. ~ Place on paper towels in
microwaveable dish. Cover and microwave at High until tender; 3-5 minutes
for one cob; 5-7 minutes for two cobs; 8-10 minutes for four cobs. Let
stand for 2 minutes before eating. ~ Alternative: Peel husks down to base
and remove silk. Sprinkle with desired spice/herbs. Close husks around ear
and microwave as above. Barbecue: ~ Peel back husks partway and remove
silk. Close husks, secure with string at top and soak in cold water for 20
minutes. ~ Place on grill over medium-high heat; close cover and cook,
turning frequently, for about 20 minutes or until husks are charred and
corn is deep yellow.
Freezing: ~ In large pot of boiling water, cook husked cobs for four
minutes or until colour has deepened. Drain and plunge into cold water;
drain well. Cut kernels from cob and pack in freezer bags; store in freezer
for up to one year. ~ To serve, cook kernels for about half of the usual
time or until heated through.
Source: Canadian Living magazine Sep 94 From Canadian Living Test Kitchen
Presented in article " Straight From The Cob"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
each group are yellow, white and bicolour types.
~Normal sweet corn has the most tender kernels and a sugar content of 9-16
percent.
~Sugar-enhanced corn has a sugar content of 35 percent
~Supersweet corn has a sugar content of 45 percent; sugar converts slowly
to starch, keeping kernels tender longer.
Buying: ~ Choose corn cobs that have dark, stiff, moist silk and moist
bright green husks that completely cover the ear. ~ Individual corn kernels
should be mature enough to be felt through the husk. ~ Buy corn as fresh as
possible. Its best if eaten immediately, but you can keep unhusked cobs in
the refrigerator for up to three days.
Cooking: Stove-top: ~ Just before cooking, husk cobs and pick off any silk
that remains. ~ Place cobs in large pot of boiling water; return to boil
and boil for 7-10 minutes or until colour has deepened. ~ Do not add salt
to water ~ it will toughen the corn Microwave: ~ Just before cooking, husk
cobs and pick off any silk that remains. ~ Place on paper towels in
microwaveable dish. Cover and microwave at High until tender; 3-5 minutes
for one cob; 5-7 minutes for two cobs; 8-10 minutes for four cobs. Let
stand for 2 minutes before eating. ~ Alternative: Peel husks down to base
and remove silk. Sprinkle with desired spice/herbs. Close husks around ear
and microwave as above. Barbecue: ~ Peel back husks partway and remove
silk. Close husks, secure with string at top and soak in cold water for 20
minutes. ~ Place on grill over medium-high heat; close cover and cook,
turning frequently, for about 20 minutes or until husks are charred and
corn is deep yellow.
Freezing: ~ In large pot of boiling water, cook husked cobs for four
minutes or until colour has deepened. Drain and plunge into cold water;
drain well. Cut kernels from cob and pack in freezer bags; store in freezer
for up to one year. ~ To serve, cook kernels for about half of the usual
time or until heated through.
Source: Canadian Living magazine Sep 94 From Canadian Living Test Kitchen
Presented in article " Straight From The Cob"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp