That was supposed to be a sort of moaning "Oooooh," by the way.
You see, today I ate some corn. Not just any corn, mind you: fresh-picked, farmer's market organic first-of-the-season sweet corn.
No, first-of-the-season is not always (okay, seldom) BEST of the season, but it is FIRST of the season, meaning it gets you all excited for the best of the season, and what a season it is! In another state, it'd be summer and early fall...here, it's RIGHT NOW.
I bought 3 ears (and ate all 3 ears) of yellow corn still in the husk from the farmer's market (where else would I get my produce?), and today decided they'd make a great lunch in concert with some zucchini-tomato bisque I whipped up the other day (using farmer's market produce...duh), so I turned on the oven and popped that stuff in.
The corn.
You see, the best way to cook corn, I've discovered, happens to be the EASIEST way to cook corn: buy it in the husk, leave it in the husk, throw it (in the husk, untouched!) into a 350 degree oven (preheat it or not, your choice), directly on the rack with the rack positioned in any area of the oven you please, and leave it there for 30-45 minutes until the husk is browned and dried out-looking and your home smells like the corn booth at a county fair. Then remove the corn from the oven (with a potholder!), let it cool for a couple minutes, yank that husk (and everything else) off the cob (feel free to twist it into a handle or just pull it off and use your spike-ended corn holders), butter, salt, and eat. (You may need to let it cool another couple minutes before you get into the eating part.)
Too long to wait for your corn to cook? Shame, really, because it's soooooooooo good that way. Fine, then husk it, steam it for 10-15 minutes, and eat up.
Still too long? Baby. Whatever...boil it for 8 minutes. But don't you come complaining to me if it's not as sweet and juicy and insanely delectable as its ovened counterpart.
Anyway, yuuuuummm. Try it out. Seriously. Farmer's Market First-of-Season Corn in the oven @ 350 for 30 minutes. Oh yeah. You won't regret it. (And you might even leave a comment on this entry that looks something like this: "Oh, Sweet Corn!") Now go forth, and good luck.
Assembly or Dissection?
7 years ago
2 comments:
You're talking to a bit of a sweet corn celebrity. Okay, actually I have nothing to do with it really, but the absolute best type of sweet corn was created 10 miles down the road from where I grew up and it's called Olathe Sweet corn. Have you seen it? It's actually pretty amazing to see it advertised all over in various spots I've lived. They say it like you opened your blog--"oooooh Olathe Sweet Corn." The corn is popular in fact and Olathe has so little going for it that there is a HUGE corn festival each summer where they get some big name in country music to come perform and you pay much too much money to get in and eat as much sweet corn as you want where they cook it just like you described. Mmmm-mmmm that stuff is yummy!
Actually...the best way to make corn, is soaking it in Italian Dressing overnight in a ziplock and then grilling it on a grill. I know, sounds weird, but honestly....best corn I have ever had...except for the Summit House Cream Corn my Mom makes...& Cornbread casserole. But Corn on the Cob corn is best soaked in Italian Dressing. Seriously Jess. Seriously. It's weird, because you expect it to taste like it has Italian Dressing on it....but it doesn't.
Miss your guts!
And your constant kitty noises over a good meal!
xoxo
Cory
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