Name: Guide: Close-Up on Corn
Ingredients: Help file

We need to be careful that we do not add our own man-made rules to the Scriptures. Some convictions that we hold dearly may be derived more from our particular Christian culture than derived from Scripture, and we need to learn to discern the differences. It is okay to have cultural convictions, but we should be careful that we do not elevate them to the same authority as Scripture. So much judgmentalism among Christians today occurs because we do this.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
	Canadian	Help	1	Servings

INGREDIENTS

Help file

INSTRUCTIONS

Date:   Fri, 9 Feb 1996 16:58:31 -0400
From: "Paul A. Meadows" <ag441@ccn.cs.dal.ca>
~-------------------------------INFO ON CORN-------------------------------
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"
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