Fruits and Veggies - Fresh Canned Frozen

Fresh Corn on the Cob

Fresh Corn on the Cob
 

Adapted from The All New, All Purpose Joy of Cooking, Marion Rombauer, Ethan Becker and Irma Rombauer
From the Strive for Five at School! Resources

Yield: 8
Portion: 1 cob
Cost per serving: $0.69

Ingredients
8 fresh ears of sweet corn

1 Husk the corn and remove the silks. Do not worry about removing all the silks as they can be easily removed once the corn has been heated.
2 Bring a large pot of unsalted water to a boil. (Salt may toughen the corn.)
3 Drop the ears of fresh corn into the pot of boiling water, 1 by 1. The cooking time starts once the water is boiling. Boil the corn until plump and tender, 3-5 minutes. Generally, fresh sweet corn is naturally sweet and does not need to be boiled more than 3 minutes.
4 Remove the corn from the water with tongs. Pile the cobs on a tray or platter and serve.

Tip: Be sure the corn is fresh. Its leaves should be green and pliable. The silk should be dry, not soggy. Avoid buying corn with the husks removed. It is probably old. The husk keeps it fresher. Cook fresh corn within 24 hours of purchase. Overcooking toughens the corn. Do not salt the water. Salt will toughen the corn.

Did You Know?

Corn…

  • or maize as it is sometimes called in other parts of the world, is native to the Americas. It spread to the rest of the world after the arrival of European explorers and settlers.
  • has many uses, depending on the variety. Examples include cornmeal used in polenta and tortillas, corn syrup, popcorn, and animal feed and silage. Colourful ornamental corn is often used in autumn decorating. Today corn is being used to make the fuel ethanol.