Email to Sharon      

Recipe Categories: WWWCOF's HOME PAGEAPPETIZERS BBQ BEVERAGES Biscuits BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES COOKIES CROCKPOT DESSERTS DIABETIC DIPS ETHNIC FISHandSEAFOOD FRUIT LOWCHOLESTEROL MARINADES MEATS MEOW MICROWAVE MIXES Muffins PASTA PASTRIES PICKLESRELISH PIZZA POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIRFRY VEGETABLES WOOFWOOF

Corn




Source of Recipe


Sharon Greene


Recipe Introduction


Sinking your teeth into an ear of roasted fresh corn can be summer's most delicious moment!

The Simple Guide to Corn in the Husk:
How to Buy
Choose bright green, tight-fitting husks with fresh looking silk and plump but not too large kernels.
How to Prepare
Refrigerate unhusked corn until ready to use. (Corn is best when eaten as soon after picking as possible.) Husk ears and remove silk just before cooking.

How to Cook Conventionally
Boil: Place ears in enough unsalted cold water to cover (salt toughens corn). Add 15 mL (1 tablespoon) sugar and 15 mL (1 tablespoon) lemon juice to each 3.8 L (1 gallon) of water if desired. Heat to boiling.
Steam: Covered 5 to 7 minutes or until tender.

How to Microwave
Wrap ears in microwavable plastic wrap. Or place in 20-cm (8-inch) square microwavable dish and add 15 mL (1 tablespoon) water; cover with vented plastic wrap.
1 ear: Microwave 2 to 3 minutes, turning once. Let stand 2 minutes.
2 ears: Microwave 3 to 4 minutes, turning once. Let stand 2 minutes.
4 ears: Microwave 6 to 8 minutes, turning once. Let stand 2 minutes.