August and September are prime corn on the cob months. You can find it in your grocery store and at your favorite farmer’s market or farm stand. There are so many varieties including super sweet yellow corn, butter and sugar corn, and silver corn. Rosedale Farm located in Simsbury, Connecticut is one of my favorite places to buy corn. They also have a corn maze!
When you purchase corn, be sure to use it the same day or refrigerate and use within four days. After that, the sugar turns to starch and the corn is less sweet.
You can boil, grill or microwave corn. For boiling, remove the husk and silk. Place the corn in boiling water for 3-4 minutes, drain and serve. Microwaving is also a quick cooking option. Leave the corn in the husks, microwave for 2.5 minutes. Wait about a minute before removing the husks and serving. You can also grill corn in the husks but you must first soak the corn in water for about 30 minutes otherwise the husks will burn. Soaking actually causes the corn to steam on the grill. Grill for 15 minutes. Turn once or twice. Remove the husks and serve. You can also place the husked corn back on the grill to get some char.
For this recipe, I suggest boiling the corn. You will reserve one of the ears of corn for the Black Bean and Corn Salad recipe.
I love corn swimming in butter with lime juice and zest.
4 ears sweet corn
Salt & pepper to taste
- Remove husk and silk from corn.
- Break each corn cob in equal halves.
- Fill stock pan with enough water to submerge cobs and bring to a boil.
- After about two minutes remove half of the cobs and reserve for the Black Bean and Corn Salad recipe.
- Continue cooking the rest of the cobs for another two minutes.
- Strain and serve.