Back to the farmers market to gather some more produce for the rest of the year.
This week it’s corn. The sweetness of August corn tops any frozen or canned corn that is available. Freezing corn is amazingly simple. The hardest part is removing the corn from the husk. But I’ve found a simple way to do it. It works even when the corn is boiling hot.
I’ve always cooked corn in boiling water with one tablespoon of sugar. It takes five minutes. If the corn is good, this is a great way to cook it.
I got curious about other ways to cook corn and how they stacked up—so I did a little research.
According to Christin Mahrlig from Spicy Southern Kitchen, boiling the corn with milk and butter creates great results.
Corn Boiled with Milk and Butter Serves 6–8 Prep time: 5 minutes Total time: 13 minutes
Ingredients 6–8 ears of corn, husks and silks removed 1 cup milk 1 stick salted butter
Fill a large pot halfway with water; bring to a boil.
Add the milk and butter to the water and reduce heat.
Cook for 6 to 8 minutes.
The other way to cook that results in great corn is to grill it. Jesse Szewczyk at The Kitchn tested eight different ways and concluded that the flavor of grilled corn was wonderful. The burnt husks give the corn a smoky flavor while keeping the corn moist.
GRILLED CORN Serves: 1 or 2 ears per person Prep time: 5 minutes Total time: 20 minutes
Ingredients Corn—as many ears as you need
Remove all the silk from the corn, leaving the husks on.
Wrap the husk back around the corn.
Place the corn on a hot grill.
Keep turning so the corn cooks evenly.
Grill for 15 minutes and serve.
As of yet, I haven’t tried either of these methods but I can tell you we are having corn this weekend and I’m going to try both. I’ll let you know what I think.
Below is a short video I made to show you how easy it is to remove the corn kernels from the husk. And how I freeze them so they stay fresh all winter long.
What about you? Do you have a great way of cooking corn? Let us know, I’d love to try it.
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