Corn – August Featured Ingredient…One of the most anticipated and loved summertime foods but enjoyed year around. Corn can be incorporated into any meal of the day. It is one of my favorites and that’s why it’s my August featured ingredient. I’ve loved corn since I could remember. My Dad grew a garden every year up until we were teenagers. We would eat corn all summer long. Then when bushes of corn were picked because Dad never knew what a small amount was mind you, so my Mom, sister and I would can and freeze it for the winter months like frozen whole kernel, cream-style for fried corn and cornbread to frozen corn on the cob. Mom would use fresh corn in her beef vegetable soup or chicken fricassee. Always delicious… I miss those days. Sometimes we forget how versatile corn is in flavor, texture, let alone the many dishes you can cook up. I’m talking salsas, soups, stews, and salads. Corn – August Featured Ingredient comes in many varieties and colors as we mainly see, white, yellow and bi-color (white and yellow mixed). Other colors include pink, red, blue, purple, and black.
Everyone’s favorite way of cooking corn is on the cob and depending if you’re a butter lover or not, let the butter drip, baby. Yum, yum and yum!!! These days corn on the cob is slathered with other toppings like mayonnaise blended with herbs and seasonings/spices like Chile. Try my recipe for Grilled Corn on the Cob using melted butter and McCormick’s Perfect Pinch Original All-Purpose Salt-Free Seasoning. Another variation is my Fresh Corn with Basil and Red Wine Vinegar. This recipe makes a perfect side for your favorite grilled meat or seafood. Made with fresh basil, fresh kernels cut from the cob, shallot and the tangy freshness of red wine vinegar, served at room temperature.
Corn – August Featured Ingredient
I get many questions on how to buy corn. Here’s are some tips. When buying corn, look for fresh, green husks, not dried out. The husk should cover the ear relatively tight and no kernels exposed. When peeling back the husk, kernels should be plump and tightly arranged in rows. I recommend eating corn the day of purchase, however, it can be kept up to 3 days. The ears should be stored in an air-tight container or wrapped tightly in a plastic bag. Don’t remove the husk as this helps keep the corn moist and flavorful. You can freeze ears of corn in heavy-duty freezer bags, just ensure you blanch before freezing. Blanch whole ears for 5-6 minutes depending on size for corn on the cob. If you’re freezing for whole kernel, blanch ears for only 2-3 minutes, then cut kernels from cob and freeze in airtight containers or freezer bags. Frozen corn on the cob will keep up to a year and but whole kernel only 2-3 months.
Corn can be cooked with or without the husk. Do not add salt to your water if boiling or steaming. If cooking corn with the husk on the grill or in the oven, soak the ears first for about 30 minutes before cooking. Boiling and steaming takes about 5-6 minutes. Serve as you’d like. I hope I’ve giving you some corn inspiration. Enjoy until next month!
If you’d like to read more about corn, its origin and other interesting fun facts, check out American Farmers.com. Great reading for kids…
Tell me about your favorite way to cook fresh corn and enjoy Corn – August Featured Ingredient.
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