Sweet Corn Cooking Methods and the Corn-Cucumber Salad

Questions about the best preparation method for sweet corn are common.  From my cooking experiences, the methods are many and none are really better than others. It really is more a matter of the result you are looking for and the other foods you are preparing.

I've tried just about every cooking technique known regarding sweet corn on the cob. From microwave to classic boiling, they all have their place. So here are some tips on the various methods, including how to select and store your corn prior to cooking.

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.

Cooking:  You can roast (in the husk or out), microwave (in the husk or out), boil in water or a water/milk/butter mixture.  If I'm grilling I roast the corn on the grill. Husked and dry roasting directly on the grates gives you some classic brown marking. When slathered with butter it is delicious. The dry roast seems to bring out the sweetness. You can also clean and wrap your husked ears in foil, which in effect steams them. Of course some people like them in the husk and you can do this by peeling the ears back, removing the silk and replacing the husks. Add some butter or oil under the husk on the corn if you like, along with any additional seasonings.

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.

Ingredients

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

Instructions
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.