INGREDIENTS

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"
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“God is a know-all”