Chef's Hat: The yellow kernels of summer
The yellow kernels of summer
This year I am trying to grow corn. It is a smaller variety that you can grow in a pot on your deck.
So far it is up and growing. It did not reach that magic “knee high by the Fourth of July” height, but I am not giving up hope. There is still a big chunk of summer left and it could grow enough to be harvested.
In the meantime, I have been getting some great corn from area stores. In the past few weeks there seems to have been a price war on corn as it has been either a dime or 19 cents an ear. Hopefully I won’t be tired of it by the time my corn is edible.
For years my method of cooking corn was simple — boil it and then slather it in butter and add a bit of salt. OK, not the healthiest, but the taste was good.
The next cooking method involved grilling the corn. Grilling is a great way to cook corn as grilling corn carmelizes the sugar present in the kernels. You get a very sweet taste and almost don’t need the butter — almost.
The problem with grilling corn is that it is time consuming and if it is a hot day, standing around a hot grill is the last thing I want to do.
A couple of weeks ago my neighbor reminded me that you can microwave corn on the cob. There are several different ways to do this, but his recipe was about as easy as you can get to cook corn without heating up the kitchen and without messing around with a grill.
No matter how you decide to cook your sweet corn, a slab of butter or, even better, flavored butter, really brings out the delicious taste of the kernels.
So the next time you walk by a mound of sweet corn, pick up a few ears and try something new.