Harvesting and Using Fresh Corn

Harvesting and Using Fresh Corn
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Sweet corn should be harvested in the morning if possible and eaten that day. Obviously if you don't grow it yourself, this is hard to do. Check your area for farmer's markets and roadside stands where you can ask when it was picked to get the best corn. It can lose half of it's natural sugar within the first 24 hours. The kernels should be medium in size, not small and immature or large and starchy. The husk should be fresh and green looking, not dried. As soon as you return home refrigerate the corn in the husk, if you aren't going to cook it immediately. Place in unsealed or perforated plastic bags and husk right before cooking.

Sautéed Corn with Basil

Ingredients:

1 tablespoon butter

1 1/2 cups fresh corn (about 3 ears)

1/2 cup finely shredded fresh basil

In a large skillet heat the butter over medium high heat until the butters loses the foam. Add the corn and sauté, stirring, for about 4 minutes, or until it is lightly browned. Remove the corn from the heat and stir in the basil, salt and pepper to taste.

Herb Butter Roasted Corn

Ingredients:

8 fresh ears of corn, husks left on, silks removed

3/4 cup butter softened

1 1/2 tbsp. minced fresh parsley

1 1/2 tbsp. fresh lemon juice

2 1/2 tbsp. minced green onion

1/2 tbsp. salt and pepper

dash of Tabasco and Worcestershire sauce

Mix all ingredients, except corn, and refrigerate for at least 1 hour. Spread each ear of corn with one tablespoon of herb butter. Wrap each ear in foil. Roast corn on grill or broil 4 inches from heat 30 min or until kernels are tender. Unwrap, detach the husks and spread with remaining butter.

Country Fried Corn

Ingredients:

4 slices thick sliced bacon

1/2 small onion, chopped

8 ears fresh sweet corn

salt and pepper to taste

Fry the bacon until crisp, drain it on paper towels and pour off all but 2 tablespoons of fat. Diced the cooked bacon and set aside. Add the onion to the fat in the skillet and cook until soft. Husk the corn, cut the kernels from the ears and scrape the cobs of the moisture into the pan. Add the corn to the onions in the skillet and cook for 2-3 minutes. Add bacon, season with salt and pepper.

Herbed Corn on the Cob

Ingredients:

4 ears sweet corn, unhusked

1/4 cup butter, softened

1/2 tsp. basil

1/2 tsp. oregano

1/4 tsp. salt

1/4 tsp. pepper

Preheat oven to 375 degrees. Cut out four large squares of aluminum foil. Peel back but do not remove the corn husks to remove the silk. In a small bowl, blend together the butter, basil, salt, oregano and pepper. Spread about 1 tablespoon of the herb butter on each ear of corn, then close the husk back around the corn. Wrap each ear of corn tightly in foil and bake for 30 minutes or until tender.

Honey Corn on the Cob

Ingredients:

8 fresh ear sweet corn

8 tbsp. room temperature honey

8 tbsp. Olive Oil

1 clove crushed, minced garlic

Clean and remove husks and silks from the corn. Cook in a pan of boiling water for 10 minutes or until tender. Drain the corn and pat dry with paper towel. Whisk together the honey, oil and garlic. Place the cooked corn on a heated grill and brush with the glaze, turning frequently as you glaze. Do this for about 1-2 minutes until the corn is glazed and browned.

Fresh Corn Salad

Ingredients:

4 to 6 ears of fresh sweet corn

1 each red, yellow and green bell pepper, seeded, sliced thinly

1 medium sweet pepper cut into thin rings

1 stalk of celery, chopped

1/2 cup chopped fresh cilantro

1 fresh Jalapeno pepper, seeded and minced

Cut the corn from the cob and put into a bowl with the remaining ingredients and toss lightly. Serve with the following dressing.

Vinaigrette

Ingredients:

fresh lime juice from one lime

1/4 cup olive oil

1 teaspoon sugar

1/2 teaspoon chili powder

2 to 3 cloves of garlic, very finely minced

2 tablespoons of finely minced fresh mint leaves

salt and fresh coarse ground black pepper to taste

Place all ingredients into a jar with a tight fitting and shake well. Drizzle over the salad just before serving.

More on Corn:

Drying Corn

Indian Corn Casserole

More Herb Butters

Corn Husk Dolls



 

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.

 
 

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