|Julian's Corn in a Water-Milk-Butter Bath|
Selection: The color of the corn is not related to sweetness. There are very many varieties of sweet corn today. When I was a child, all corn was not particularly sweet. But today most all supermarket varieties sold 'on the cob' are sweet. Many have sugar contents approaching 35 percent. Look for corn in the husk (don't buy peeled) with silk that is clean and not dried out, with a husk that is green and pliable. If you do peel back a little husk, check to make sure a kernel is plump and juicy with your finger tip or nail. The single most important thing about sweet corn, is getting freshly picked ears.
Storage: Do store the corn in its husk inside your refrigerator, ideally in the higher humidity vegetable drawer. If space is not available, put the unhusked ears in a bag with a damp paper towel. Use the corn as soon as possible, but do not store more than four days as the sugars will convert to starch.
|Taste Testing is a Great Job in Julian's Kitchen!|
In the microwave, if I'm in a big hurry, corn will cook completely in just 5 minutes. For this I usually husk, clean and season the corn, then place it on a pate covered with plastic wrap.
Finally, boiling has two options.... water or the water, milk, butter combo shown at the top. I've tried both and don't taste any noticeable difference.
For 6-8 ears of corn, bring 4 quarts of water to a boil. Shut off the heat and add the corn and let the corn stand for at least 10 minutes and not longer than 30 minutes. This insures the corn does not overcook.
Sugar: Finally, what about adding sugar to your corn for any of these methods? Corn kernels are nearly impermeable at least for the short cooking time we are talking about for any of the above methods. You can add sugar if you want, but it won't effect the taste. Add sugar if needed (rarely) and other seasonings just after cooking.
If you've got good sweet corn, it tastes good no matter which method you choose.
Corn-Cucumber Salad (sometimes called Mexican Corn Salad)
This recipe is very flexible and can be adjusted to the ingredients you have on hand or prefer.
|Julian's Corn-Cucumber Salad|
4 ears of fresh sweet corn
1 tablespoon olive oil
1 small diced red onion
1/2 red bell pepper
2 chopped seedless cucumbers
1/3 cup chopped fresh cilantro
1/4 cup mayonnaise
2 tablespoons lime juice
2 tablespoons diced green chilies
1 teaspoon chili powder
1 teaspoon salt
3 - 4 ounces grated aged Parmesan cheese
Clean and husk the corn and cut it from the cob. Over medium heat in a large heavy skillet, heat the oil slightly. Add the fresh corn and cook, stirring regularly for about 3-4 minutes until the corn is tender.
In a large bowl, stir together the remaining ingredients. Add the corn and toss to combine. Allow salad to sit for about 30 minute too let flavors develop.