How to cook and keep corn is a regular question at our corn table. We're always happy to share our opinions!
Our recommendation for boiling is to bring water to a full boil add shucked corn and cook for 3-4 minutes. There's no need to add anything to the water (we sometimes hear about adding salt or sugar). We have done some experimenting with barbecuing corn. We used some in a delicious BBQ Corn Salsa that we enjoyed all winter long. Even though we eat corn 2 or 3 times a day in corn season, we do like freezing some for winter eating. We do love our Dorisdale Corn!
As far as storing, our summer recommendation is to buy what you need for the day and come back again tomorrow for more! How's that for sales! If you're not eating your corn today, refrigerate in the husk to keep those sugars from turning to starch. We also recommend keeping it refrigerated in a plastic bag with a teaspoon or 2 of water.
We do love trying new recipes here. Peter admits to being chief picker and eater but not the 'chef'. You'll see a few of our favourites in past blog posts and we hope to add a few more over the next few weeks of corn.
Here's an article from a Google search today that has us thinking of trying corn with an international flare. I must admit, pizza in the United Kingdom with corn as a topping was a culinary first for me! Varieties of corn are grown around the world except Antarctica (another Google fact) so a few Doris family corn experiments are in order. Please share your favourite way to eat sweet corn in (or out) of season with us!
And that's just the tip of the corn cob! (How corny can we get?)
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