Every spring, I start to get anxious for summer corn. Perfectly sweet, summer corn (or maize) makes for the ideal side dish or addition to recipes.
How to buy it and store it-
Peel back the top of the husk of each ear of corn at the store to make sure it’s fresh, with plump kernels. Husks should be green and not dried out. Once home, keep the corn cobs in their husks until you are ready to cook.
How to prepare it-
Shuck the corn husks and pull off any stray silks.
Summer corn can be eaten raw; cut the kernels off of the cob and toss into salads.
The raw kernels can be microwaved to cook if you’d prefer to eat it this way. This also is the ideal preparation for freezing; place cooked loose corn into individual ziploc bags and freeze for up to six months.
Now to eat on the cob, simply place the cleaned cobs in a large pot. Cover with water, place the lid on the pot and bring the water to a boil. Let it boil just a minute or two then remove from the water.
Corn cobs can be served with corn holders (like these!) to make it easier to eat. Summer corn is so rich in flavor, it doesn’t need any seasoning or butter added.
Corn is rich in fiber and antioxidants (vitamin C, vitamin E, and carotenoids including lutein and zeaxanthin, two phytochemicals that promote healthy vision). One medium cob of corn is approximately 75 calories, and a cup approximately 150 calories. The nutritional breakdown of corn is roughly:
- Carbohydrates – 82%
- Fats – 10%
- Protein – 8%
What are some of your favorite summer recipes with corn?