This article will hopefully be a little corny since we are now
smack dab in the middle of the season.
Hopefully, you have some great sweet corn plants growing in your
gardens, but if not, make sure you pick up some fresh ears up at
the next farmers market in downtown Hollister.
If you are growing your own, the plants should have been
knee-high by the Fourth of July, at least that is what they say in
the Midwest.
This article will hopefully be a little corny since we are now smack dab in the middle of the season.
Hopefully, you have some great sweet corn plants growing in your gardens, but if not, make sure you pick up some fresh ears up at the next farmers market in downtown Hollister.
If you are growing your own, the plants should have been knee-high by the Fourth of July, at least that is what they say in the Midwest.
Followed by a few weeks of hot, humid weather and the sweet corn is ready for the table by late July. It’s funny how this year our San Benito County weather pattern fit right into that scheme with those long hot days and a bit of humidity.
So, your homegrown corn should be absolutely perfect right now.
Americans love corn, and rightly so since it is indigenous to our continent. As a cash crop, it is versatile for human and animal food, as well as some interesting by-products such as corn-cob pipes and dolls found stacked high in Smokey Mountain gift shops.
Cornmeal, cornstarch, corn syrup and of course corn dogs are other common products made from corn. For all of you trivia buffs out there, the corn dog was created in 1942 for the World’s Fair held in Texas.
When it is in season, fresh corn is the best, as the ears are tender and sweet. Corn on the cob should be cooked and eaten as close to the picking time as possible. Cooks would love to be able to put the pot of water on, go out and pick the corn, run inside while husking and then dump the ears into the boiling water, a little like a marathon race. This was supposed to capture the flavor and especially the sweetness before the carbohydrates in the corn can change.
We have had to settle for less fresh corn for dinner, but with careful shopping and handling, you can still enjoy corn as its best. New breeds of corn created especially for the urban life style of shopping at markets retain their sweetness incredibly well.
White corn seems to be sweeter than traditional yellow corn, but you should decide for yourself.
Refrigerate and then use it as quickly as possible after purchasing. It is best to keep it in the husk until you cook it.
In some instances, it is cooked in the husk, such as baking in an oven, roasting on a campfire or microwaving.
Yes, corn on the cob cooked in your microwave oven produces the best taste. The microwave oven is a natural steamer. The husks on the cob is a natural wrapper. One ear cooks in 2-3 minutes so that the natural flavor remains intact.
It will never be water logged or bitter as long as you follow the correct timings. However, if you are cooking corn on the cob for a crowd, it is more efficient to boil it in a large pot of water.
CORN ON THE COB
2-3 ears of corn, preferably with husks
Peel back a little of the husk and pull out as much of the silk as possible. Wash the corn and then replace the husk.
Place in microwave and calculate 3 minutes per ear as a guide. Or, remove the husk totally and wrap it with waxed paper. Microwave as above.
CORN SOUFFLE
4-5 ears of fresh corn
2 egg yolks
1 cup half and half
1 teaspoon fine sea salt
1/2 teaspoon freshly ground peppercorns
5 egg whites
1/2 teaspoon cream of tartar
paprika or hot cayenne, as desired
Preheat oven to 350 degrees. Cook corn as desired (we prefer cooking it in the microwave oven using 2-3 minutes per ear of corn as a guide.)
Using a sharp knife, remove corn from cobs.
Measure out about 2 cups of corn and with a steel chopping blade in place, whirl briefly in food processor.
In a batter bowl, whisk egg yolks, half-and-half, salt and pepper. Blend in corn.
Butter or oil a 2-quart baking dish or straight sided souffle baker. In another bowl, beat the egg whites with cream of tartar until stiff. Fold into the corn mixture. Gently pour into prepared dish.
Sprinkle with paprika. Set dish in a pan of hot water (water level about 1 inch) and bake 50-60 minutes. Serve immediately.
CORN OYSTERS
Don’t worry, no oysters in here…just the shape
2 eggs
1 cup freshly scraped corn from the cob (does not have to be cooked)
6 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon freshly ground white peppercorns
3 tablespoons butter or oil
In batter bowl, whisk eggs well. Stir in corn, flour, baking powder, salt, nutmeg and pepper.
In a heavy bottomed skillet or saute pan, heat butter or oil. Drop mixture by 1 tablespoons into hot pan, elongated shape. When brown, turn and cook on second side.
Serve with maple syrup.
CORN SALSA
1-2 fresh ears of corn, husks removed
olive oil
coarse or fine sea salt
2 fresh tomatoes, chopped
1/2 onion, finely chopped
1 avocado, chopped
juice of 1/2 lemon or lime
1/4 to 1/2 teaspoon fine sea salt
1/4 teaspoon cayenne or other dried chili pepper
snipped fresh cilantro
Brush the corn with olive oil and sprinkle with salt. Roast over grill or in a grill pan several minutes until kernels are just turning brown. Cool and scrape corn into a bowl.
Add remaining ingredients, tasting to get it just right.
Serve with chips.
