Corn on the cob is a summer classic. It’s delicious, it’s easy to make, and it’s one of those foods that just screams “summer” (much like watermelon and grilled burgers). The only thing better than eating corn on the cob is cooking with it! If you’re lucky enough to have an outdoor grill, this will be even more fun for you. But if not, don’t worry: There are still plenty of ways to cook up your favorite ear—and have some leftovers for later!
Corn on the cob is one of summer’s best offerings.
Corn on the cob is one of summer’s best offerings. It’s delicious, easy to grow and cheap–and it can be used for other dishes besides just eating it raw.
Corn is high in fiber, which helps with digestion and weight loss; it also provides vitamins A, B6 and C as well as folate (folic acid). Corn kernels contain lutein–an antioxidant linked to eye health–as well as zeaxanthin and beta-carotene that help protect against age-related macular degeneration (AMD).
In order to have the best corn, choose ears that look fresh and bright.
When you’re buying corn, there are a few things to look for. First, make sure the ears are fresh and bright. If they’ve been sitting around for too long, they’ll start to show signs of mold or decay (you’ll see dark spots on the husks). Also check the firmness of each kernel: if an ear is soft or squishy at all, it’s probably not worth buying because those kernels won’t cook well. Finally, look closely at each individual piece of corn–if any insects have gotten into them before being picked off by farmers and sold in stores like ours here at [store name], then we won’t sell them either!
Corn is at its peak from mid-summer through early fall.
If you’re a fan of corn, the best time to eat it is in the summer. This is when corn is at its peak, both in terms of taste and availability. Corn that’s been harvested too early or too late will be lacking in sweetness and flavor, so look for a variety that has been sweetened by the sun during its growing season.
If you can find local corn–grown within 100 miles (160 km) from where you live–that should be your first choice. Freshness matters: if there’s any doubt about how long ago your vegetable was picked, pass on those supermarket bags! If it feels heavy with moisture and smells sourish or musty when opened up at home then don’t buy any more until next season rolls around again; chances are good that this batch won’t taste very good either because they’ve been sitting around too long at room temperature waiting for someone like us who cares enough about freshness as well as price per pound/kilogram/etc..
You can use an instant-read thermometer or a chopstick or knife to test for doneness.
If you’re using an instant-read thermometer, insert it into the thickest part of your corn on all sides. The internal temperature should be between 145 F and 160 F. If you have a grill basket or other vessel with holes in it, place the corn in there and cover with foil while testing for doneness (this will help keep heat from escaping).
If using a chopstick or knife to test for doneness:
- Test after 10 minutes of grilling time; repeat every 2 minutes thereafter until desired level of doneness is achieved
Test for doneness after about 10 minutes of grilling time, but check every 2 minutes thereafter until it reaches your desired doneness level.
When you’re cooking corn on the grill, it’s important to test for doneness after about 10 minutes of grilling time. But check every 2 minutes thereafter until it reaches your desired doneness level.
You can test for doneness by inserting a thermometer into one of the ears and measuring its temperature in several places. Alternatively, use a sharp knife (or chopstick) to pierce an ear at both ends; if there is liquid inside, continue cooking until all liquid has evaporated before removing from heat and serving immediately!
Cooking corn is easy and delicious
Cooking corn on the cob is easy and delicious. You can use this method for any type of fresh corn, whether it’s sweet or savory.
- Heat a large pot of water over high heat until boiling. Add one tablespoon of salt per quart of water (this helps preserve bright colors). Add the ears of corn, cover and cook for 3 minutes.*
- Remove from heat and let stand 5 minutes before serving.*
Cooking corn is easy and delicious. You can grill, boil or steam it, depending on your preference. If you’re in a hurry, then boiling is the fastest way to cook this tasty vegetable. The key is knowing when it’s done so that it doesn’t get mushy or hard!