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When you want sweet corn and it's raining, or you don't have a grill available, you can boil it. Take off the husk and silk. Add to a pan of cold water (the water should cover all the corn).
One of the easiest things you can do is buy sweet corn in season and freeze it for later. It's an easy way to ensure great-tasting corn all year.
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Corn on the cob is a culinary term for a cooked ear of sweet corn eaten directly off the cob. [1] The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. The husk leaves are removed before serving.
In Europe and Asia sweet corn is often used as a pizza topping or in salads. Corn on the cob is a sweet corn cob that has been boiled, steamed, or grilled whole; the kernels are then cut off and eaten or eaten directly off the cob. Creamed corn is sweet corn served in a milk or cream sauce. Sweet corn can also be eaten as baby corn.
Native American additions may include Navajo frybread and corn on the cob, often roasted on the grill in its husk. A typical accompaniment or appetizer of all these states is the tortilla chip , which sometimes includes cornmeal from cultivars of corn that are blue or red in addition to the standard yellow of sweetcorn, and is served with salsa ...
Summer Corn Puree Ingredients: 1/3 cup grapeseed oil. 1 tablespoon garlic, sliced thin. 3 tablespoon onion, sliced thin. 4 cups corn kernels. 1⁄2 teaspoon salt, kosher
You want to shuck the corn and remove the husks first, however. The fresher the corn, the shorter amount of time you boil the corn because really fresh corn just needs a quick drop in boiling water.