July’s abundant crop of sweet corn is delayed a bit in some areas because of the wet spring, but don’t let that stop you from enjoying fresh corn on the cob.
Some corn has arrived at farmers markets – keep watch at the markets near you.
There are lots of good recipes for preparing fresh corn. One of the best is grilling corn on the cob in its husk. Simply throw the ears on the grill in one layer and cover. The corn steams in its husk and picks up a mild smokiness from the grill.
Or try the microwave: Place up to three ears of corn in the husk on a plate and microwave on high for 90 seconds to 2 minutes per ear. Remove the corn from the microwave, wrap in a kitchen towel and let sit for 5 minutes, then remove husk and enjoy.
How do you choose terrific fresh corn? Well, don’t pull back the husks to see if it’s an ear you want because you’ll just dry out the kernels, writes Deborah Madison’s in her “Vegetable Literacy” (Ten Speed Press, 2013). “Instead, feel the ear with your fingers to detect whether the kernels are filled out or not.”
Madison, who might serve freshly cooked corn with an herbed salt or salsa verde, suggests opting for organic corn whenever possible. “And don’t let a worm scare you if you find it on the tip of an ear. It’s just a little creature, easily knocked off its perch.”
To see printable versions of the recipes, click on the links below:
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