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See also: Article on Corn; Facts & Trivia; Corn Quotes
CORN
Cooking corn on the cob
Fresh corn should be stored at 35 degrees F. Use in 3 or 4 days maximum.
3 - 4 ears of corn will yield about 1 cup of cut kernels.
Fresh corn on the cob will lose up to 40% of its sugar content after 6 hours of room temperature storage. The sugar is converted to starch.
When cooking corn on the cob, be sure there is enough water to completely cover the corn, and that the water is at a good rolling boil before adding the corn. And never add salt, as this toughens the corn. Instead, add a teaspoon or two of sugar. Cook for 3 to 5 minutes and serve.
Try adding corn to your favorite vegetable soups, in rice to add color, or in tossed salads.
Corn kernels are a great addition when mixed with other vegetables.
Instead of using margarine, butter, or salt on your corn, try fresh herbs, light dressings, and or lemon.
Grilled corn is a tasty summer treat. Grill it with the husk still on to retain flavor.
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