Friday, July 16, 2010
It's a good thing I waited too. I went to whole foods later that night, and they had theirs a bit more expensive but they were very good quality. Before I go on any further, if you're still using canned or frozen corn when it's in season, let me reach through your monitor and slap some sense into you. Enjoy it fresh while you can!
Whether your getting your fresh corn on the cob from the super market, or the farmer's market, you need to pull down the husk and make sure you're getting some good corn. Push on a kernel, if it pops with yummy sweetness, you're getting a fresh ready to eat delicious cob. If it's dry, or discolored, put it back. When you get home, store your corn in the fridge and keep it in the husk until you're ready to prepare it for eating.
Once you're ready to prepare the corn, peal the husk back and remove all the fibers. I tend to rub the corn just to get the extra fibers off. Then I wrap the corn with a pad of butter in recycled aluminum foil, and I cook them for about 30 minutes on 375.
So what's your favorite corn recipe?