Locally Carei: It is the best time of year for corn
If you do not know it is summer because of the long days, the heat and the smell of barbecue, you most certainly will recognize the season by the bloom of roadside vegetable stands and their bountiful harvest.
Of course the primary crop and the gold standard at the stand is the corn.
At this time of the year, freshly picked from the fields and on your table within a day, it is awesome. And we have the best, here in western Pennsylvania. Of course that is what is said in New Jersey with their Silver Queen corn, my cousin says the same in Ohio.
Believe it or not, my good friend in Washington State insists that theirs is the best, and she grew up near farms in Pennsylvania. So it is definitely opinion based. But, ours is the best in western Pennsylvania鈥eally.
One thing of which we all can agree, it is the best time of the year to eat corn. Technically, the late summer harvest produces the sweetest corn. But mid-summer atmosphere and carefree days add to the taste.
Here are some tips to identifying getting best ear of corn. First off you do not have to pull back the husk to make sure you have the best choice. Check the silk tassels on top, should be brown and sticky. If it is black and or dry, it蘑菇视频 old. You can feel kernels by pressing the husk with your fingers. Make sure that they are plump and tightly packed. Run your finger along a row and you can tell, any divots move on.
Obviously, the husk holds a lot of answers related to the freshness of the corn. The husk should be bright green and feel wet (not be wet) to the touch. Also, look for tiny holes at top of husk, if there are some, then probably indicates worms. Avoid these ones.
When bringing the corn home, put it in the refrigerator. Heat is what turns corn sugar into corn starch, so the longer it is cold, the shelf life is extended. Try to eat it within 24 hours for the best taste, but it can be stretched to five days if refrigerated. To check freshness, stick your finger into a kernel and if it releases milk-colored liquid, it should be good. Any longer than five days, I would suggest carving the kernels off the cob and freezing for later use as side dishes, in soups or casseroles. Or you can also wrap husked cob in foil and place in freezer bags. When ready, thaw overnight and grill or bake in the foil.
The great thing about corn on the cob is that you can cook it so many ways.
Boil it (by far the most popular) for 5-8 minutes. Do not salt the water because it toughens the corn. A little sugar perks the corn up. Some folks like to add milk to boil, as they insist it brings out a corn(ier) flavor.
To grill it, peel back the top of the husks and remove the silk. Rehusk the corn and tie the tip with a strip of the husk or string and soak in water. Then grill for about 15 minutes, turning a few times. When the husk starts charring, it is done. Or husk the corn and wrap it in aluminum foil with some butter. Grill for about 15-20 minutes.
To microwave the corn, keep the husk on and microwave two ears at a time for about six minutes. Watch out! It蘑菇视频 hot.
Corn on the cob can also be baked or oven roasted. Leave the husk on, place in the oven on racks, slightly separated for 30 minutes at 350 degrees. Or, remove the husk, brush with butter, season with salt and pepper and bake it for 25-30 minutes at 400 degrees until kernels start to brown. Try adding herbs and spices like thyme, basil, chili or Chinese 5 spice. Brush with mayo instead of butter and sprinkle with Parmesan cheese for a bang.
If you are unsure of which method works best for you, try them all. You have all summer and the roadside stands and farmers markets have plenty of corn.
Leftover Corn Chili
1 medium onion, diced
1 large red pepper, diced
2 garlic cloves, minced
3 tablespoons Olive oil
Corn from 3-4 ears of corn (about 2陆 cups)
1 cup diced charred pablano peppers or a can chopped green chiles
3 cups cooked beans
1 cup diced carrots, blanched
1 cup diced yellow or zucchini squash
4 ripe tomatoes diced
1 cup tomato juice
2 cups water
1 teaspoon salt
1 teaspoon pepper
2 tablespoons chili powder
1 teaspoon cumin
Sweat peppers and onions in olive oil, add garlic. Add rest of ingredients and simmer for one hour. Adjust flavor with cumin, salt and pepper.