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How to Select and Cook Corn

 

Despite its reputation for being fattening, a 3-inch ear of corn has only 80 calories and is low in fat.

 

How to Select Corn

  • Corn is so much better in summer, so buy it then.

  • To select a good ear of corn, pull back the husk and look at the kernels. They should look plump, juicy and full-colored.
  • Avoid corn with kernels spaced far apart or that look dry.

How to Cook Corn

  • In a pot: Fill a large stockpot with 6 quarts of water. Peel off the husks and silks of the corn. Bring the water to a boil. Add the corn. Bring to another boil. Cover the pot, turn off the heat, and let stand for 5 minutes. Drain.

  • Grilling: Peel back the husks and remove the silks. Replace the husks back over the corn and tie the ends with twine to secure. Soak the ears in salted water for 15 minutes. Salt water helps keep the husks from burning. Place the husks on the grill for 10-15 minutes over medium heat until kernels are bright yellow.
  • In the microwave: Wrap the husks in wet paper towels. Cook 4 minutes on high.
  • In the oven: Preheat the oven to 425F. Prepare the corn as for grilling. Roast the corn for 20 minutes on the rack until the kernels are bright yellow.

 

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