Fresh picked corn on the cob is sweet, juicy and full of flavour. This year’s corn must have some Jack and the Beanstock genes. With all of the moisture, the plants grew to about two metres tall. They got a late start due to spring rains so we have just started our corn harvest. I have enjoyed finding new corn recipes, as well as sharing and eating corn on the cob with family and friends.
FRESH CORN ROAST
If you are having a corn roast with little else on the menu, allot four cobs per person. If you are serving meat and other vegetable dishes, plan for two per person.
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Prepare the corn by peeling back the top of the husks and pulling out the silk. Rewrap the cob with the husk, removing loose leaves. A loose leaf could be used to tie the husk closed at the top of the cob.
Submerge cobs in a bucket of water for at least one hour. Build a fire in a fire pit and allow it to burn down to red glow coals. Rake the coals to make a flat base, place the soaked cobs on the coals, then cover with the remaining coals. Allow to cook for five to 10 minutes, turning regularly.
GRILLED CORN ON THE COB
8 cobs of fresh corn
1/2 c. water 125 mL
1/2 c. butter, melted 125 mL
8 squares heavy duty tin foil, large enough to wrap 1 cob and fold over the edges to seal
Husk and remove the silk from the ears of corn. Place one cob on each square of foil, turn up the edges of the foil to prevent the water running off the foil. Add one tablespoon, 15 mL each of water and melted butter. Bring the side edges of the foil together and fold over two or three times to seal.
Place on a medium-high heated barbecue grill. Turn off one side of the grill and place the corn on this side. Close the lid and cook using the indirect heat for 30 to 45 minutes. Remove one cob after 30 minutes to check for doneness.
Source: http://www.cooks.com.
GRILLED CORN WITH MAPLE DIPPING OIL
6 cobs corn with husks
1/4 c. freshly brewed tea 50 mL
1/4 c. olive oil 50 mL
2 tbsp. balsamic vinegar 30 mL
2 tbsp. maple-flavoured 30 mL pancake syrup
1/4 tsp. salt 1 mL
1/4 tsp. freshly ground pepper 1 mL
1/8 tsp. garlic powder 0.5 mL
Carefully turn back husks of corn and remove silk. Remove all but the innermost layer of husks, reserving a few pieces for tying. Fold innermost husk layer back over each cob. The kernels should be covered by, but still visible through, the last husk layer. Using reserved husk pieces, tie a thin strip around the tip of each cob to hold husks in place. Soak cobs in cold water for 20 minutes. Grill corn over medium heat on natural gas barbecue, turning occasionally, for 15 to 20 minutes.
To prepare dipping oil, combine remaining ingredients in a shallow bowl. When corn is cooked remove husks and roll corn in dipping oil. Serves six.
BEER SOAKED CORN WITH SANTA FE BUTTER
For a different taste, soak the corn in beer instead of water.
6 cobs corn with husks 2 –3 cans (355 mL each) beer
Prepare the cobs as in above recipe, then place in a shallow non-reactive container. Pour enough beer over cobs to cover. Allow cobs to soak for at least 30 minutes or up to two hours. Grill corn as above. Remove husks and serve with Santa Fe butter.
SANTA FE BUTTER
1/4 c. softened butter 50 mL
1 tbsp. fresh lime juice 15 mL
1 tsp. coriander 5 mL
1/8 tsp. cayenne pepper 0.5 mL
Combine all ingredients and spread over hot corn.
Source: ATCO Blue Flame Kitchen, www.atcoblueflamekitchen.com.
PRESERVING FOR WINTER
Corn on the cob can be frozen in the husk if it is used within four weeks. Pull back the husk and pull out the corn silk, rewrap the husk and wrap it tightly in plastic wrap to seal. Place several cobs in a plastic freezer bag. Remove as much air as possible, seal and freeze. Date the bag.
For longer storage, husk the cobs, remove the corn silk, cut or break off the extra stem end and then blanch. Blanching vegetables prior to freezing reduces the action of the natural occurring enzymes in the vegetables. During freezing, these enzymes can affect flavour and texture. Blanching also helps to retain the vitamins, brighten the colour and cleanse the vegetables of surface dirt and microorganisms.
To blanch, use a stainless steel saucepan large enough to hold the cobs. Fill half full of water and bring to a rolling boil, then place cobs in the water. Add more boiling water if needed to cover the cobs.
Begin counting the blanching time as soon as the corn has been placed in the boiling water. Keep the heat on high and cover the container.
While the corn is blanching, fill a large pan, bucket or sink with ice cold water. When the blanching time is up, quickly remove the cobs and immerse them in the ice water for the same length of time as the blanching, or less. Stir several times during the cooling. Remove the cobs from the ice water and let drain.
Corn blanching times
To freeze corn on the cob:
•11/2inch(threecm)diameter ears: six minutes
•twoinch(fivecm)ears: eight minutes
•larger ears: 10 minutes
•If cutting the corn off the cob, blanch all cobs five to six minutes.
TO FREEZE ON THE COB
Wrap each blanched and cooled corn cob in plastic wrap, then pack in plastic bags or vacuum package to seal.
TO FREEZE CORN OFF THE COB
Cut the kernels off the blanched cooled cobs. Package in freezer bags, removing as much air as possible. Seal and freeze immediately. Freeze bags as flat as possible to make it easier to stack in your freezer.
Source: Ball Blue Book, The Guide to Home Canning and Freezing.
For more information about home preserving of food, go to www.homecanning.com/ca n or the American, National Centre for Home Food Preservation at www.uga.edu/nchfp.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com .
