Directions: |
Directions:I typically look for bi-color corn. Make sure the corn is tender and small kernels or you will have tough corn. Also, look for bright green husks and not dried out. I know you shouldn't do this but I usually peel back the shuck and prick a kernel to make sure it is not OLD corn.
PLAIN CORN : Clean and shuck corn. Remove silks. Take a small sharp paring knife and run down the middle of each kernel. Cut just a small amount of kernels down the cob into a bowl. After cutting the kernels, scrape the cob with the back of your knife or a spoon to get all the "milk" or "pulp" into the pan. Put corn in a heavy sauce pan or frying pan with 1 cup water, 4 tbls butter. Cover and cook for 15-20 minutes. Stir occasionally so it will not stick. Add salt, pepper and red pepper flakes.
CREAMED CORN:
Use a heavy saucepan. Follow the above directions for plain corn. A finely diced shallot can be added. After it is almost done, add 1-2 tbls flour to 1 cup half and half or heavy cream and stir until smooth and then add to corn. Cook, stirring constantly for an additional 3 to 5 minutes.
FRIED CORN:
Cook 6 strips of bacon in frying pan. Remove all but 2 T of fat from skillet. Crumble bacon and set aside. Sauté 1 small chopped onion until translucent. Add corn kernels and cook for 10-15 more minutes. Add bacon crumbles back into pan. You can also do creamed corn. Before adding bacon, stir in a flour mixture as above in cream corn.
CORN on the COB:
Put a pot of water on stove and bring it to a boil. Add 1 tablespoons of sugar and 1/2 cup of milk. Drop ears of corn in pot and boiling water for FIVE MINUTES Do not overcook!
BAKED CORN:
Spread softened butter on corn and wrap well in foil. Bake 375 degrees for 25-30 minutes. Unwrap and add salt and pepper. Add chili powder, lime zest/juice, cheese to butter before spreading on corn.
NOTES:
Bacon grease can be used for seasonings
Fresh of dried thyme
Frozen corn can be used. Birds Eye bi-colored or shoe peg corn is very good. |
This recipe for Fresh Corn is from