One of the best things about summer is the abundance of farm-fresh produce. One of my favorites every year is definitely corn on the cob—it’s deliciously sweet, versatile, and affordable. Here are a few tips and tricks for preparing this summertime staple, as well as some yummy and innovative recipes.
STEP 1: PREP
When shopping for corn on the cob, you don’t have to peel back the husk to inspect each one, according to The Kitchn. Instead, look for ears that have brown and sticky silk tassels. Black or dry tassels will signify that the corn is old. You can also feel through the husk to make sure the corn kernels are plump and even.
Once you’ve chosen your ears of corn, get ready to shuck! Shucking corn can be a bit tedious, but oh so worth it. My advice? Enlist the help of your kids. Our friends over at KIWI magazine shared this adorable graphic to help teach your children how to shuck corn quickly and easily.
STEP 2: COOK
Boiling: This is the traditional way to prepare corn on the cob. Fill a large stockpot with water and bring to a boil. Then, add corn and boil for about five minutes.
Tip: Add a teaspoon of sugar or maple syrup to the boiling water for even more sweetness!
Grilling: This technique adds a bit of smokiness to your corn and is extremely flavorful. To grill, peel back the outer layer of the husks, leaving them attached at the bottom. Remove the silky tassels and brush the corn lightly with olive oil. Return the outer husks to their place, securing with a piece of aluminum foil if needed.
The Kitchn suggests roasting ears on a grill over medium heat for 15-20 minutes, turning occasionally, until they are slightly charred. Remove from heat, allow to cool, and enjoy!
Next time you’re in the mood for summer sweet corn, try one of these innovative (and delicious!) recipes: