As soon as August arrives, do you dream of sweet corn, butter and salt? You’re not alone! When the corn shucking season begins, no one can resist those local golden ears. Enjoy the abundance of corn at the grocery store by preparing it in so many different ways. We’ve put together a small instruction manual for you to learn how to choose, prepare and cook this favourite vegetable in totally new ways.
The 3 criteria for choosing your corn cobs
- The leaves should be tender and tightly closed on the cob. We generally recommend choosing cobs with green leaves, but be aware that some varieties have natural brown spots.
- Choose corn with long green leaves that are firm, but soft to the touch.
- The kernels must be plump and equal. And there’s no need to peel the corn to know if it will be good; simply pressing the ear with your finger allows you to know for sure.
Cooking methods for corn
Corn on the cob can be cooked several ways. Here are the most effective ones.
Boiled: Drop your peeled cobs into a large pot of boiling water. Cook over high heat for 3 or 4 minutes, no more.
On the barbecue: Open the leaves to remove the corn silk, then close them back up. On a
preheated grill at medium intensity, cook the cobs for a few minutes on direct heat, turning to prevent them from burning. Transfer them to the other side of the
barbecue where the heat is off, close the lid and finish cooking in indirect heat for about 15 minutes or until the kernels are tender when poked with the tip of a knife.
Microwave: This technique is ideal for cooking 1 or 2 cobs of corn at a time. Remove the leaves and the silk, then rinse the cobs without drying them. Surround them with paper towels and cook at high power for 1 or 2 minutes, or until they are almost too hot to touch.
In the oven: As with barbecue cooking, open the leaves to remove the silk, then close them back up. Immerse the cobs for 15 minutes in cold water to prevent the leaves from burning while cooking. Place the cobs in a row on a baking sheet and bake for
20 to 25 minutes at 375°F (190°C). With this method, you can season or butter the cobs under the leaves just before putting them in the oven for even more flavour.
How to store corn
To keep corn at its best for as long as possible, put it in the refrigerator as soon as you get home. Within 24 hours of being harvested, the corn’s sugar gradually turns into starch, making it less sweet and giving it a pasty texture. It’s better to cook the corn on the day you buy it, the next day or the following day—at the latest. Never remove leaves or silk before refrigerating; simply pack the cobs in perforated plastic bags and keep them in the fridge until use.
5 ideas to cook corn differently
1. In crepes
For a different brunch, incorporate raw corn kernels and chopped chives in your favourite crepe mix for a savoury version of this traditional recipe.
2. In salsa
Add raw corn kernels to your favourite homemade or commercial salsa, with a touch of finely chopped jalapeño and fresh coriander, olive oil, lime juice and a little salt. Or try Ricardo’s grilled avocado and corn salsa or our Mexican salsa with corn and mango.
3. In a salad
Corn can be served raw or grilled in a salad. Other vegetables benefit from its sweet taste and texture that bursts in the mouth. Add it to a green salad with corn and tomatoes or in a beautiful layered salad with Nordic shrimp.
4. In nachos
As a pre-dinner snack, or to accompany a sports match on television, a plate of nachos always makes everyone happy. Corn adds an element of freshness to corn chips, cheese and chili in gourmet nachos with beef and in nachos garnished with Italian sausage.
5. In soup
Corn is a delicious addition to rich, creamy soups. Think of a comforting corn and shrimp chowder, or explore new cuisines with a Trinidadian corn soup.
Tips for cooking leftover cobs
If you’ve prepared a lot of corn and there are still several ears left uneaten, or you end up with a large pile of leaves, you can still use these items to prepare some anti-waste dishes:
For a broth: Corn cobs are full of flavour and can be used to make a flavourful homemade broth for vegetable soups and seafood chowders. Just cover them with water and simmer over low heat for 45 minutes to 1 hour.
To flavour foods: The tender inner leaves can be used to line the pan when cooking poultry, fish and vegetables.
To stuff fish: You can also fray the leaves and use them to stuff whole fish before grilling them on the barbecue. The flesh of the fish will only be tastier, even sweeter.