Agriculture Reference
In-Depth Information
H 0 W T O C H O O S E: The husks should be fresh and green with no drying. The
silk should be golden and fresh-looking. Check out the tips of each ear: the kernels should
be well filled out and evenly spaced. Pop a kernel with your thumbnail: it should spurt
milky juice.
H O W T O S T 0 R E: Refrigerate corn, still in its husks, away from strong-flavored
foods (corn absorbs odors). Keep it in its husks to help preserve the moisture in the ker-
nels.
HOW T O PREPARE: Shuck corn right before cooking. Use a vegetable brush to
remove the fine silk. If you want to cut the corn from the cob, place the cob tip down in
a large bowl and slice downward along its length with a very sharp knife. You can then
"milk" the corn to get any extra bits and juice by firmly stroking the length of the cob with
the back of your knife (dull edge down).
ONE SIMPLE DISH : Everyone knows how to boil an ear of corn, but some people
still don't know about grilling. It couldn't be easier. Soak whole, unhusked cobs in water
for at least 20 minutes, then pop them on the grill. Grill the ears over a hot fire until they
are a dark yellow and are well marked by the grill. This will take longer than you might
expect - probably 25 to 30 minutes. Don't worry if the husks start to char; that just adds
to the smoky flavor. Cool slightly and remove the husks and the silk before serving. (The
fine filaments will come away more easily after grilling.)
Fresh Corn Blini with Crema Fresca
