Corn

How to choose

Choose corn with long, green husks that are firm, but soft to the touch.
It's not necessary to peel the cob to determine if it's ripe. Simply press the corn through the husk to determine whether the kernels are plump and even.
The leaves should be tender and tightly closed around the cob. Though it's recommended to choose cobs with green husks, there are certain varieties that naturally have brown spots.

How to store it

Choose corn with long, green husks that are firm, but soft to the touch.
It's not necessary to peel the cob to determine if it's ripe. Simply press the corn through the husk to determine whether the kernels are plump and even.
The leaves should be tender and tightly closed around the cob. Though it's recommended to choose cobs with green husks, there are certain varieties that naturally have brown spots.

No more waste

You've made a wonderful salsa, and now you have several shucked cobs leftover. Whatever you do, don't throw them away!

Corn cobs are packed with flavour and can be recycled into delicious homemade broth to use in vegetable soups and seafood chowders. Just cover with water and simmer over low heat for 45 minutes to 1 hour.
The tender inner leaves can be used to line the roaster that you grill poultry, fish, and vegetables in. It promises an enticing aroma throughout the house.
You can also shred the leaves and use them to stuff whole fish before grilling it on the barbecue. The fish will be more delicious, and even sweeter.

The ABCs of cooking corn

Boiled, microwaved, roasted in the oven, or grilled on the barbecue, corn can be cooked numerous ways. Don't worry. All you need to know is here!

Boiled

Plunge husked cobs into a large saucepan of boiling water. Cook for 3 to 4 minutes maximum.

In the microwave

This technique is ideal for cooking one or two cobs. Remove the husks and the silk, and then rinse the cobs, but don’t dry them. Wrap them in paper towel and cook on high for 1 or 2 minutes, or until the cobs are almost too hot to touch.

In the oven

Open the husks to remove the silk, and then close them back up. Place the cobs in cold water for 15 minutes so they won't burn while cooking. Line up the cobs on a baking sheet and then place it in a preheated 375°F oven for 20 to 25 minutes. With this method, you can season or butter the cobs inside the husks for even more flavour just before placing them in the oven.

On the barbecue

Prepare the husks as for the oven. Cook the cobs for a few minutes over direct heat on a grill over medium heat, turning them so they won't burn. Transfer to the unlit side of the barbecue, close the lid, and finish cooking over indirect heat for about 15 minutes or until grains are tender when pricked with a knife.

Gourmet tips

The corn is cooked. Now it's time to garnish it the way you like:

For Mexican-style corn, brush cobs with a mixture of mayonnaise, lime juice, and chilli powder. Sprinkle with grated parmesan and eat immediately.
For Asian-style corn, season the corn inside the husks with soy sauce, sesame oil, hoisin sauce, chilli sauce, and rice vinegar before placing them on the grill.
For a sweet version, rub the hot cobs with a mixture of butter and honey. The kids will ask for more!
Of course, corn is a highly versatile ingredient that can be used in all sorts of recipes:
For a new twist on brunch, add raw kernels of corn and chopped chives to your favourite crepe mixture.
Add kernels of corn to your favourite homemade or store-bought salsas. Or concoct a fresh salad of raw corn, diced tomatoes, and minced red onions. Add a bit of finely chopped jalapeño pepper and coriander, some olive oil, lime juice, a little salt, and enjoy.
Chop 1 or 2 strips of bacon and fry in a skillet. Add raw corn kernels, salt and pepper, and cook until tender. A great little side dish to serve with grilled fare