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Sweet Corn

It is important to eat sweet corn on the same day that it is picked.  Otherwise the natural sugars in the kernels convert to starch.  There are several ways of preparing corn, here are two:

(1) Boiled Corn:   Boil salted water and place the husked corn in for four minutes.  Remove and butter lightly, sprinkling salt and pepper on top.  Eat immediately.

(2) Grilled Corn:  In this preparation the corn is grilled with the husks on.  One choice is to simply place the corn on the grill.  If you have a few minutes for prep work, we recommend to do the following:  peel back the top of the corn husks so that you can remove the silk hairs on the cob.  Then replace the husk and soak the cobs in a bucket or sink of water for anywhere from 5 to 60 minutes.
Place the corn on a medium hot grill and rotate every 3-4 minutes for approx 9-12 minutes.  Use tongs to peel back the hot husk, then you can butter and enjoy the corn.

Parmesan Corn on the Cob
Ingredients:
1/4 cup melted butter
1/4 cup grated Parmesan cheese
1/2 tsp. Italian herb seasoning
4 or 5 ears sweet corn, husked
1/4 cup water
Preparation: In a bowl, combine the butter, Parmesan and Italian herbs. Place husked corn, ends cut straight across, in a shallow microwave-safe dish. Add water, cover with vented plastic wrap or a glass lid, preferably. Microwave on high for 10-13 minutes, turning dish once. Let stand, covered, 5 minutes. Drain ears and brush with the butter mixture. No salt should be necessary because the cheese is salty.  Yield: 4 or 5 servings. Taste of Home's Quick Cooking Annual Recipes

 

 

 

4744 Bryan Station, Lexington, KY