Pick of the Season: Corn
Written By Diane Forley Otsuka
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Aw, Shucks.
Sitting on the back porch shucking corn on a heavy summer evening is a universal family ritual. Here's how to put the results to good use.
Recipes:A Kernel of Wisdom
It would seem cooking corn on the cob couldn't be easier (boil water, insert corn, take out corn, eat). But as to the details, convictions run deep. Some insist on adding a bit of sugar or salt to the cooking water for flavor, while others swear that salt makes the corn tough. Cover the pot or no? Keep the heat on or turn it off as soon as the corn goes in?
You can avoid those touchy subjects by grilling. Set a gas grill on medium heat (or allow charcoal to burn until covered in ashes). Soak corn (in husk) in water for 5 minutes. Put the corn, still in the husk, on the grill for 10 minutes, then turn over and grill 10 minutes more. Cool 5 minutes, then husk while you're still outside (no mess in the kitchen!). The husks and silk keep the corn moist.
Fun Facts
An ear of corn has the same number of silk strands as kernels. Both are part of the female flower — the silk is the style (where the pollen lands), and the kernel is the fruit.
"Crazy Legs" Conti holds the world record for corn on the cob consumption: 34 3/4 ears of corn in 12 minutes. Not sure how much butter he used.
