First Corn Famine, Now FEAST!

We're back and hope to be well stocked in corn for the next little while.

It's a golden day - the sun is shining brightly and on the table we have a yellow corn called "Golden Nugget". It's a favourite sweet tasting corn we've grown the last few years.  It'salso a great variety to freeze with that lovely yellow colour to brighten your winter dinner plate.

Here's some ideas from Eat Right Ontario about corn!  (Eat Right Ontario is a great resource - you can call 1-888-510-510-2 to talk to a Registered Dietitian or visit www.eatrightontario.ca to email your question or search up some answers about healthy eating)

TIP of the MONTH : Enjoy Sweet Summer Corn

 

Nothing says summer like fresh corn on the cob! Here are some tips to help you choose and prepare corn.  Local Ontario corn is usually available from July to October.

 

Shopping and Storing

Look for corn that has bright green and moist husks. If you can, try to feel the individual kernels through the husk – those are the best ones to choose. You want to look for corn with plump kernels, not ones that are dry and shriveled.

 

Cook your corn as soon as you can after you bring it home – this is when it will be the sweetest. Corn starts to lose its natural sugar soon after it has been picked.

 

At home, store the fresh corn in a plastic bag in the refrigerator. It will keep for two to three days.

 

Preparation

To boil: Remove husk and silk. Boil 3-4 minutes for young corn and 5-7 minutes for mature corn. 

 

To steam: Cook for 7-11 minutes depending on the size of the cob.

 

To microwave: Remove husk and silk. Place cob in a microwaveable dish and cover with plastic wrap. Microwave on high for 2 minutes then let the corn cool before unwrapping.

 

To barbeque or roast in the oven: Leave husks on the cob. To protect the corn from burning, wrap the husks in aluminum foil or soak the husks in cold water for 30 minutes before cooking. Corn should take 15-20 minutes to cook.

 

Did you know? Some varieties of corn are grown just for popcorn. These special kernels pop because they contain a small amount of water in the centre. When the kernels get heated, the water causes pressure to build up and the kernel explodes. 

 

Try it! Instead of butter on your popcorn, use hot sauce or chili powder.  Or for a little sweetness, add cinnamon.

(From August 2013 Consumer eNews from EatRight Ontario)