Sweet Corn - Summer's Parting Gift!
- Maize originated in Central America and was the basic foodstuff of the oldest civilizations in the Americas.
- Corn kernels were eaten whole, boiled into mush with honey or hot peppers, or ground and baked in flat cakes. Vegetables, meat or fish were mixed into various corn dishes.
- The whole ear was used: husk, tassels, kernels, germ and cob. Used as a foodstuff and as money, for fuel and jewellery, corn was also used in Mayan, Aztec and Incan religious ceremonies.
- Nowadays, we use corn in many guises: corn flakes for breakfast; popcorn and corn chips for snacks; corn oil for cooking and corn starch for thickening sauces and fruit fillings; corn flour in bread, cakes and muffins and corn meal to give baked goods more texture or to make polenta. Distilled corn mash is used to make gin and bourbon. Finally, fresh corn remains one of the most popular vegetables.
- Corn roasts were an Amerindian tradition to celebrate the grain's harvest. Early settlers adopted the custom, holding bees at harvest time to husk and shell corn. Whoever got a red ear was named king or queen of the bee and could kiss the person they wished.
- Today, people gather round a large boiling kettle set over a wood or gas fire. While the corn cooks, they chat, play games, some even hold contests to see who can eat the most ears of corn.
- Some large outdoor corn roasts include a bonfire and musicians to entertain everyone as they savour hot corn on the cob slathered in butter.
- Corn roasts feature informal dining: hot dogs, hamburgers, seasonal fruits and vegetables, because the whole idea is to celebrate the earth's bounty.
- Between early and late varieties, we can enjoy local corn from mid-July through the end of September.
- Kernel colour (yellow, white, bicolour, red, blue or black), ear size (2.5 to 30 cm), flavour or usage characterize the many different varieties.
- Feed corn has hard, floury kernels with little or no sweetness. Sweet corn, grown for human consumption, has tender, yellow or white, milky kernels bursting with sweetnes.
- Popcorn, part and parcel of the movie experience, has small kernels. Decorative corn, harvested in October or November, is inedible.
- Sweet corn should be purchased the day it is picked and eaten within 24 hours for maximum flavour. The husk should be a bright, dark green and the tassels damp and lustrous.
- As corn ripens, its sugar turns into starch, making the kernels mealy. Refrigerating corn slows the process.
- Husked corn should be stored in a plastic bag and eaten as soon as possible. It's better to husk corn just before cooking.
- Corn can be frozen whole or shelled, but must first be blanched for about 4-5 minutes.
Stove-top boiling
- This is no doubt the most common way of cooking corn on the cob.
- Husk corn just before dropping it into boiling water. Figure 7 to 10 minutes from the time the water returns to a boil, depending on the size of ears.
- Corn should be tender but still crisp.
- Never add salt to cooking water or corn will lose flavour and become tough. However, adding a little sugar, milk or beer is recommended.
Microwaving
- Remove large, outer leaves, without baring kernels or place husked ears on paper towels and cover them.
- Cook at medium setting, calculating about 3 minutes for one ear and 2 minutes more per additional ear.
- Cool 5 minutes before serving.
Barbecuing
- Corn grilled in the husk is tastier and more tender.
- Soak ears in cold water for 20 minutes then gently pull back the leaves, remove corn silk and fold leaves back over the ears, tying the ends with a bit of wet string.
- Heat barbecue to medium. Arrange ears on the grill and close the lid.
- Cook approximately 20 minutes or until leaves blacken and kernels are tender.
- Turn ears frequently during cooking.