INGREDIENTS

INSTRUCTIONS

Classes of Corn: There are three different classes of sweet corn.
Within each group are yellow, white and bicolour types.  ~Normal sweet
corn has the most tender kernels and a sugar content of  9-16 percent.
~Sugar-enhanced corn has a sugar content of 35 percent  ~Supersweet
corn has a sugar content of 45 percent; sugar converts  slowly to
starch, keeping kernels tender longer.  Buying: ~ Choose corn cobs that
have dark, stiff, moist silk and moist  bright green husks that
completely cover the ear. ~ Individual corn  kernels should be mature
enough to be felt through the husk. ~ Buy  corn as fresh as possible.
It's best if eaten immediately, but you  can keep unhusked cobs in the
refrigerator for up to three days.  Cooking: Stove-top: ~ Just before
cooking, husk cobs and pick off any  silk that remains. ~ Place cobs in
large pot of boiling water; return  to boil and boil for 7-10 minutes
or until colour has deepened. ~ Do  not add salt to water ~ it will
toughen the corn Microwave: ~ Just  before cooking, husk cobs and pick
off any silk that remains. ~ Place  on paper towels in microwaveable
dish. Cover and microwave at High  until tender; 3-5 minutes for one
cob; 5-7 minutes for two cobs; 8-10  minutes for four cobs. Let stand
for 2 minutes before eating. ~  Alternative: Peel husks down to base
and remove silk. Sprinkle with  desired spice/herbs. Close husks around
ear and microwave as above.  Barbecue: ~ Peel back husks partway and
remove silk. Close husks,  secure with string at top and soak in cold
water for 20 minutes. ~  Place on grill over medium-high heat; close
cover and cook, turning  frequently, for about 20 minutes or until
husks are charred and corn  is deep yellow.  Freezing: ~ In large pot
of boiling water, cook husked cobs for four  minutes or until colour
has deepened. Drain and plunge into cold  water; drain well. Cut
kernels from cob and pack in freezer bags;  store in freezer for up to
one year. ~ To serve, cook kernels for  about half of the usual time or
until heated through.  Source: Canadian Living magazine Sep 94 From
Canadian Living Test  Kitchen Presented in article " Straight From The
Cob"  [-=PAM=-]    PA_Meadows@msn.com

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