6 Ears of Organic yellow Corn in husk
Picked typically as ordered straight from stalks
A wonderful way to eat corn is uncooked right on the cob. You will enjoy the exquisite taste of the natural sugars, and benefit from all the vitamins and minerals.
If corn is to be stored in the refrigerator do not remove husks until just before cooking.
To avoid toughness in cooking sweet corn do not add salt to boiling water.
Corn is a good source of complex carbohydrates and dietary fiber. It is relatively high in vegetable protein, and like most vegetables it is low in fat and sodium.
Sweet Corn, 1 ear, raw
Calories 75 Protein 4%
Protein 3 gm. Vitamin A 5%
Carbo 17 gm. Vitamin C 10%
Fat 1 gm. Thiamine 9%
Sodium 1 mg. Riboflavin 5%
Cholesterol 0 Niacin 9%
Fiber 4 gm. Calcium *
To Boil Corn on the Cob
In a large kettle with a tight lid, bring enough water to cover corn generously to a rolling boil. Slip husked ears into the water one by one. Cover kettle and remove from heat. Allow corn to remain in the hot water for about 5 minutes or until tender. Drain. Serve at once.
To Steam Corn on the Cob
Remove husks and silk from fresh corn and place corn upright in large kettle with one inch of boiling water. Cover. Steam until corn is tender. 6-10 min., depending on maturity. Corn should turn from creamy yellow to a brilliant, transparent yellow.
Microwave corn on the cob
1 ear 3-4 min. 4 ears 7-10 min.
2 ears 5-6 min. 6 ears 10-12
Leave corn wrapped in husk. Cook on high (100%). Halfway through cooking turn corn over and rearrange. Let stand 2-3 minutes.
For a new seasoning try umiboshi paste.
“Corn is the only vegetable we eat that is entirely from seed. To eat corn is to eat life.” — Samuel Wilson, the Inquiring Gastronome, 1927
Grilled or roasted corn
Preheat oven to 400 or have a good bed of coals ready. Pull down husks and remove silk. Pull husk back up. Run into husk as much water as it will hold, or soak the ears in water for 15 min. Put ears on rack over hot coals or in preheated oven. Bake for 20 to 30 min. If cooking over hot coals turn cobs during cooking.
Or: Peel fresh roasting ears. Rub with butter/salt or olive oil/ umiboshi. Wrap in foil. Roast 20 to 30 minutes.