Friday, July 4, 2008

Tips for fabulous corn on the cob

Boiling Corn on the Cob:
1 Husk the corn and remove the silk.
2 Boil corn on the cob for 6 minutes in briskly boiling sugared* water.
*Use about 1/4 -1/2 Cup sugar in the water. Never use salt. The salt makes kernels tough.

Grilling Corn on the Cob:
1 Prepare your grill, gas or charcoal, with direct, high heat, about 550°F.
2 Remove just the visible silks from the tips of the corn. Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.
3 Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.

Microwaving Corn on the Cob:
Wrap each ear of corn (without husk) in wax paper twist ends - for 2 minutes - enjoy!

Flavored Butters:

Fresh herb butter
1 cube butter - softened
2 Tb minced fresh parsley
4 Tb minced fresh chives
1 tsp lemon zest
pinch kosher salt

Curry Butter:
1 cube Butter- softened
1 Tb curry powder
1/2 Tb lemon juic
1/2 tsp. ground ginger

Pesto Butter:
1 cube butter- softened
4 Tb minced fresh basil
4 Tb grated parmesan cheese
1 tsp. minced fresh garlic

Citrus Butter:
1 cube butter- softened
1 Tb Frozen Orange Juice concentrate,thawed
1 Tb Lime Zest
Pinch of ground Nutmeg

For all flavored butters- Blend together soft butter with ingredients. Wrap in parchment paper or plastic wrap and chill for at least 1 hour.

My favorite thing on corn is a spray of lime juice. Nothing else. It is refreshing and healthy.
You can also sprinkle it with a little cayenne pepper- yeow!

No comments: