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Grilled in the husk, corn becomes super sweet and moist. Cook the cobs over direct medium heat, turning frequently until they start to steam (about 20 to 30 minutes).
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This tall cereal plant has an inner stalk with long, drooping leaves and strong jointed stems that support large ears. Each ear is covered in rows of edible kernels that are protected by threads called "corn silk" and then encased in a husk.
The most popular variety for eating is sweet corn, a hybrid specifically bred for increased sugar content. Commonly prepared as a fresh vegetable rather than a grain, corn is delicious boiled or grilled "on the cob" or cut and added to chowders, salads, dips and side dishes.
In addition to being a popular food, corn is the foundation for many other products, including bourbon, corn flour, cornmeal, cornstarch and corn syrup.
A Little Bite of History
Throughout Europe, corn is known as "maize," a derivative of the early American Indian word mahiz. But before settlers came to the New World, Europeans had never seen the food. The crop is native to the Western Hemisphere and most of today's production still occurs in the Midwest and Plains states of the United States.
Varieties
Horticulturists developed the two most popular varieties of sweet corn, commonly known as “corn on the cob.” Yellow corn (Golden Bantam) has large, full-flavored kernels. White corn (Country Gentleman) has kernels that are smaller and sweeter. A third variety, peaches and cream corn (also called butter and sugar), is a hybrid of both yellow and white. It is not commercially grown and usually only found at local markets.
Corn can also be purchased canned or frozen. Tiny baby corn, popular in Thai and Chinese recipes, is available in cans or jars.
Other common varieties of corn include dent (primarily used for commercial syrups, starches, oils and cereals), the multicolored flint (used for making hominy, masa harina and polenta) and flour (grown solely for the production of corn flour).
Buying Tips
The peak season for fresh corn is May through September. As soon as an ear of corn is picked, the sugar begins its gradual conversion to starch, which lessens the corn's sweetness. Therefore it's important to buy corn as soon after it's picked as possible, preferably at a farmer's market, roadside stand or produce market where turnover is quick.
Look for ears with bright green, tight-fitting husks. The silk should be fresh and dry, and golden brown in color. The kernels should be plump and milky and come all the way to the tip; the rows should be tightly spaced.
Storage Tips
Refrigerate fresh corn in a plastic bag for no more than one day. It's best cooked and served the day you buy it.
Corn cut off the cob may be frozen for six months to a year.
Preparation Tips
• Strip the husks and silk, and rinse off the corn just before cooking.
• Remove any remaining silk by rubbing the corn with a damp paper towel from tip to stem. You can also use a rubber glove or vegetable brush (or clean toothbrush).
• To remove kernels from the cob, slice a small piece of the tip so it will stand flat. Then stand the corn upright on the cut flat end and hold it by its stem end. Use a very sharp knife to cut straight downward, removing three or four rows of corn at a time.
Cooking Tips
• For sweeter-tasting corn, add one teaspoon
sugar to each quart of cooking water.
• For tender, sweet corn, cook in equal amounts of
milk and water.
• Do not add
salt to the cooking water—this makes corn tough.
• Cover your pot so steam will cook the corn portions not covered by water.
• To grill corn, remove the silk, but leave the husks, using kitchen twine or twist-ties to re-secure them. Soak the corn in cold water for at least 15 minutes (this keeps the husks from burning) and then place on the grill.
Try one of our favorite corn recipes:
Perfect Corn on the Cob
Stick to Your Ribs Corn Chowder
Fresh Corn Quesadillas