Saturday, July 2, 2016

Gold Rush

As soon as it's picked, an ear of corn starts to lose it's sweetness. So what are you waiting for?  The stores, produce stands and Farmer's Markets are brimming and the race is on. Savor the natural sweetness of corn boiled, grilled, charred and roasted.  
Buy Smart-It's best to buy and eat corn as soon as possible after picking. Once picked, corn sugars immediately start to convert to starch.  
Freshest picks-when choosing corn, start with the husk. It should be bright green and fit snugly around the cob. The kernels should be plump and packed in tight rows. Strip the husks and silks just before cooking.
Silks be Gone-Use a soft bristle toothbrush, it's inexpensive and makes removal a breeze.

Mustardy Grilled Corn and Sausage Kabobs

Ham and Corn Quiche Cups 

Charred Corn-use blackened corn in salads, taco, quesadillas, wraps, and even chicken pizza. Prepare a few ears at once to use in different recipes. Start by brushing corn (husks and silks removed) Grill covered directly over medium high heat 8-12 minutes. Turn regularly until corn is tender and black in spots. Cool slightly; cut kernels from cobs.
Check out this link for more favorite sweet corn recipes.

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