In grocery stores filled with out-of-season, barely ripe fruits and veggies shipped in from around the world, corn is one of the few foodstuffs that still ties us to a season. July and August are corn's prime time, the golden ears positively bursting with sugar, waiting to be husked and consumed. If all you know is how to open a can or pull a bag from the freezer, here are some simple techniques to help you cook up an ear or a dozen:
Microwave: Remove most of the husk (keep the last layer or two), and peel away the silk. Replace husk, surround in damp paper towels and nuke on high for two minutes per ear.
Grill: Remove most of the husk (keep the last layer or two), and peel away the silk. Replace husk and place on grill for approximately 10 minutes, turning occasionally.
Oven: Pre-heat to 450 degrees. Remove most of the husk (keep the last layer or two), and peel away the silk. Soak in water for a few minutes. Place in oven and roast for 10 to 12 minutes.
Boil: Better to nuke the ears, but if the machine is broken, remove husks and silk, and bring a big pot of water to a boil. Drop in the ears, and boil for approximately four minutes.
Salt and butter is all you need for food this fresh, but if you want more excitement you can add herbs, dried spices or butter to the kernels before you grill or roast, or sprinkle seasonings on microwaved ears after the cooking's done.
Get your fill now — once October hits, this sweet party's over until next year.
This article appears in Aug 1-7, 2007.