All About: Corn

Handling Corn Tips Yield Substitution Nutrition

Fresh corn can be bright yellow, creamy white, or a combination of the two. While eating it right off the cob is a treat for all members of the family, its sweetness can be included in salads, soups, or easy side dishes.

Choose ears wrapped in clean, bright green husks, with bright, golden silk tassels. Corn should feel heavy for its size when compared to other ears around it, and should fill the husk fully. Pull back the husks and look at the corn. The kernels should be plump, and of equal size, and there should be no spaces between the rows of kernels.

How to Cook

How to Store

Ideally corn should be eaten the day you buy it. If necessary, store it in plastic bags in the refrigerator for one more day.

How to Cook

Slicing whole kernels from the cob: This can be done when the corn is raw or cooked. Follow the directions in your recipe. Place an ear of shucked corn in a mixing bowl, and starting at the tip end, carefully slice down the sides of the cob using a sharp paring knife. Turn the ear upside down and repeat.

To boil: Carefully strip the ears of their husks by breaking the stem at the base of the ear and pulling back the husks. To remove the silks, use a vegetable brush under cold running water.

Bring a large pot of water to a boil, and add 1 tablespoon of salt and 1 tablespoon of sugar to the pot. Add the corn. Cook for 2 minutes, covered, after the water returns to a boil. Turn off the heat. Keep the pot covered for 5 minutes.

To grill or bake: Soak the unshucked corn 10 minutes in cold water. Drain it thoroughly. Pull away some of the husk, without removing all. Try to remove as much of the silk as possible. Rub the corn with Crisco Oil. Replace husk and tie it together with string or strips of corn husk. Roast the corn on a covered outdoor grill or on a baking sheet at 450ºF for 12 to 20 minutes, or until it is tender. The time will vary with the cooking medium.

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Tips

  • To remove any lingering corn silk, dampen a toothbrush dedicated to this purpose. Brush downward on the corn cob.
  • Leftover cold corn on the cob can be reheated by dropping it into simmering water and then turning off the heat. Do not let it boil again or it will toughen.
  • Cut the kernels from any leftover corn on the cob and use them the next night as part of a tossed salad.

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Yield

1 large ear = 1/2 cup kernels
1 box (10-1/2 ounces) frozen corn = 2 cups

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Substitution

Frozen corn can be substituted for fresh in recipes calling for corn off the cob. Summer corn on the cob is more flavorful than frozen corn.

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Nutrition

Corn is an excellent source of vitamin C, thiamin, and folate; a good source of niacin, magnesium, and potassium; and supplies some vitamin A and iron.

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