A last taste of summer: corn on the cob

Corn has always been a popular summer staple in my family. I can remember spending hot summer afternoons in the yard with my mother, husking bushels of corn to freeze. She would freeze some whole, and the rest she would cut fresh off the cob and put in plastic storage bags to freeze. No blanching needed. What a treat it is in the middle of winter to have corn that tastes like it was just picked.

We are fortunate to live in an area where roadside stands and farmer’s markets are abundant. Corn season is almost over, so this is the time to visit a local farm market to buy corn to freeze.

The usual way to cook fresh corn is:  

Remove the husks and silk and rinse with cold water.  Add enough water to a pot to cover the corn, adding 1/2 teaspoon of salt.  Cover, bring to a boil and cook for five to seven minutes or until tender. Serve with butter, salt and pepper.

You can also make corn on the cob right on the grill:

First peel the husks back, but do not pull them off.  Remove the silk and  pull the husks back up around corn. Soak the corn, husks and all, in a tub or pot of cold water for at least one hour. Drain and shake off the excess water. Cover as much corn as possible with the husks, using wet kitchen string if need be, to keep the husks closed. Grill the corn, with husks still on, directly over medium-hot coals for about 25 minutes or until tender, turning several times. Carefully remove the husks and strings. Serve with butter, salt and pepper.

Did you know you can also cook corn on the cob in the microwave? My mother didn’t want to boil a whole pot of water for just one ear of corn, so she tried steaming it in the microwave. She gave me this easy recipe, that keeps the corn tasting crisp and farm-fresh:

Shuck one ear of corn. Wrap in a damp paper towel and place on a microwave-safe plate in the microwave. Cook on high for four to five minutes, depending on the size of the ear (add more time if you’re cooking more than one).

While my favorite way to serve corn on the cob is with butter, salt and pepper, you can also make an easy but delicious herb butter using 1/4 cup softened butter and 2 teaspoons of your favorite chopped herbs, such as basil, chives, oregano, sage or thyme. Simply stir the chopped herbs into the softened butter and let it stand for at least 30 minutes.

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