| CORN Take off the outside. Cook the inside. Eat the outside. Throw away the inside. |
Corn comes in many fashion colors from white, yellow, red,
purple, blue and calico. The cobs range in size from two feet down to two inch miniatures. Corn may be transformed into everything from breakfast muffins to midnight snack crackers; from grilled appetizers to polenta cake desserts. In the form of popcorn, corn is the only vegetable one would eat at the movies. It is indeed, a most American food. Consumer and Cooking Guide Market Selection: Yellow, white and calico. Ears should appear fresh, with green husks and silk ends that are free of decay. Peel back a bit of husk and silk to make sure the ear is free of worm infestation. Taste the kernel for sweetness. Availability: June through September. Storage: Store in refrigerator, wrapped in plastic bag or wrap, for up to 2 days. Flavor Enhancers: Chili powder, lime juice, salt and pepper. Equivalents: 1 large ear = 1 cup kernels. Nutritional Value: Good source of Vitamin A, 100 calories per medium ear. It also provides a good dose folate, fiber, vitamin C, niacin and thiamin Cooking and Handling Notes To cut kernels from corn: stand an ear of corn upright in a wide bowl and with sharp knife, cut downward rotating the corn until the cob is clean. Separate kernels with your fingers. Basic Cooking Methods: Cook in boiling salted water 3 minutes. Steam for 4 minutes. Grill over high heat until corn is slightly charred, about 6 minutes. |
