We are searching data for your request:
Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.
Different vegetables have different cooking times – cook each type separately and then combine.
Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
I've been roasting my corn on the cob lately, but I definitely need to give this method a try! Looks amazing, Donna!
OK, so I live in Phoenix, too - can I come over for this whole menu? LOL Actually, I cook corn in a similar way, but add a bit of milk to the cooking water. Not sure exactly what that does, but I think it has something to do with the starch - breaks it down or something. Whatever, it tastes good! Thanks for your inspiration!
So good to see this Donna! I don't cook corn on the cob often enough to remember how to do it. This is good to have. I'm pinning it and then I'll check out the other delicious looking recipes!! Thank you!!
If you want real sweet corn, see if you can get Olathe Sweet corn from Olathe, CO. You do not need to add sugar to make it sweet! Just cook and enjoy!
Illinois sweet corn is exceptional, too!
I fully agree that Olathe corn is the best ever.
If you can, find Olathe Sweet Corn from Olathe, CO. You do not need to add sugar to it. Just cook and enjoy!
My mom always told me to boil the corn for about ten minutes. Then turn the heat off and add about a cup of milk to the water. Cover and let sit with the lid on for a few minutes. This always turns out plump, tasty, crisp and delicious corn, yummm!! This method will also help crim that is a bit dry plump back up again.
over 45 years in Iowa. We always bought our Sweet Corn from Wisconsin because it was sweeter & more tender. Just plop the ears in boiling water for a few minutes WITHOUT adding any sugar. Boil a few mintes & it's done. Here in Arkansas we still eat Wisconsin Sweet Corn because it's still sweeter & more tender than Iowa Sweet Corn! The only thing Iowa has going for it is the beauty . PERIOD.
I just tried this last week and it was very good, I only used 2 pks of sugar though
I tried frying corn this summer. WOW, is it ever good. I chop colored peppers (whatever I have in the fridge), about a good cup full, one small onion, and then cut the corn off the cob, about 8 ears for about 6 people. I did not scrape the cob like I do when I freeze it. I put it all in a bowl then add salt and pepper, garlic powder and a little parsley for color. Stir it all together. Melt a stick of butter, not margarine in a large skillet. When melted add corn mixture and sauté until desired crispness desired, I did about 8-10 minutes. Yummy!!
I owned a garden center for a few years and we sold seed. There are literally hundreds of varieties of sweet corn available. Some are early season (cooler temps) and some are late. Some are for northern climates and some for southern. Some are bred specifically for certain states/regions. Some are all yellow and some are bi-color as shown in Donna's photos. Sweetness varies by variety, season and how it is cooked. Bi-color and the early corn is usually sweeter. If it is harvested in the few days it is at it's peak, it is sweetest. If it is overcooked, the natural sugars turn to starch and lose some sweetness. I want to try adding some sugar to the cooking water as Donna suggests. Great suggestion, especially for late season or less sweet varieties. I love this blog!
The best way to butter corn on the cob is this: Heavily butter a whole slice of bread. Hold the bread in your non-dominant hand and roll the ear of corn on the bread with your other hand. No runs. No drips. No swearing when the pat of butter slides off the corn and into your lap. just off the edge of your napkin. Pass the bread to someone else when you are finished.
This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!
Nothing should have to be confusing about corn.
But your mom may have told you to boil it for 10 minutes your mother-in-law, for seven. Your dad may have let it roll on the stove until he remembered it. There's been an age-old debate on the best way to cook corn on the cob – and, at the center, how long to boil it.
Get this: We don't boil it at all.
Instead, we boil water on it's own, then toss in the corn. Once the water gets back up to a boil, we simply shut off the heat. You can let the corn hang out in the pot for a few minutes, or until dinner's ready, or until you just can't resist the promise of its perfection.
So no need to worry about timing no need to worry about wrinkly kernels no need to worry about upsetting the family tradition. The best way to cook corn turns out to be the easiest.
Recipe: Best Ever Corn On The Cob
Craving more corn?
A one-pot meal doesn't have to be reserved for wintry nights to be deeply comforting. This corn, bacon, and clam stew, with bursts of sweet juiciness thanks to sungold tomatoes, actually screams "summer!" — this winning "Your Best Corn Recipe" is best served on one of those breezy, yet warm evenings, preferably.
Shockingly, our best creamed corn recipe does not include cream (don't worry: it does include corn!) "Fatty, grassy cream can be a bit overpowering, and corn is, in fact, plenty creamy on its own," explains recipe developer Anna Billingskog. "The starchy, sweetly corn-y juices that usually get tossed out with the cob thicken, somewhat magically, into a luxurious 'cream' when heated." How cool is that?!
It's another corn-taking-dairy's-place recipe! "Renaissance woman Whitney Wright may have learned the sorcery of one-ingredient corn butter on the line at Per Se restaurant in New York City, but it's all the delicious ways she uses it that are really genius," writes Genius Recipes columnist Kristin Miglore. "Spread it on toast and biscuits as you would butter (without needing to wait for it to soften!), fold it into vegetables in place of cream, blend it into ice creams and milkshakes, and the list goes on." Yes, please!
I scream, you scream, we all scream for . . . corn ice cream? Oh yes. Food editor Emma Laperruque knows that corn and cream go together like bread and butter, so she decided to literally blend them together into a sweet and starchy ice cream base. With a hint of tang from buttermilk, corn ice cream is particularly perfect when scooped over a slice of blueberry pie.
When grilled, recipe developer Eric Kim notes that corn "gets chewy and inexplicably sweeter," which already sounds like the start of a dreamy summer dinner. Then comes the pizza part. As Kim notes, "the real clincher is the masochistic drizzle of ranch dressing," which becomes the sauce for this pizza. Paired with fresh basil and plenty of mozzarella, it's a dinner worth repeating.
You'll need a sourdough starter to make these corn-packed fritters (if you don't already have one bubbling away on the counter, check out this guide — all you really need is flour, water, and time.) Paired with eggs and fresh corn kernels, Emma Laperruque notes that these "just as happy alongside a summery lunch of lettuces dressed with oil and vinegar, as they are a puddle of warm maple syrup or honey."
I’ve discovered that it is pretty easy to make the perfect boiled corn on the cob. When corn is fresh, it needs less than 20 minutes to boil. I mean 20 minutes after the water has started boiling.
It still depends on the type of corn you’ve got, so sometimes you may need to boil it for a few more minutes, but generally, sweet corn on the cob is done in 15 minutes.
White corn boils even faster – in 5-7 minutes.
The fresher the sweet corn is, the less time it requires to boil.
Bi-color corn, like the one I used in this boiled corn on the cob recipe requires 15-20 minutes.
It is hard to overcook boiled corn.
Cooking time also depends on your your personal preference.
Some people may like their corn to be soft and others may prefer it hard and crisp.
I personally like it soft and easy to bite into, so 15 minutes in boiling hot water are more than enough.
Cook the corn depending on the type you’ve got and your personal preference.
Fill a lobster pot or other large pot two-thirds full with water. Add potatoes, onion, garlic, and salt. Cover, and bring to a boil.
Uncover, reduce heat to medium, and cook until potatoes begin to soften, 8 to 10 minutes. Add lobsters headfirst. Cover, and cook until shells are bright red, 5 to 6 minutes. Add corn, and cook for 3 minutes more.
Remove potatoes, lobsters, and corn from water discard onion and garlic. Using kitchen shears, clip tips of lobster claws, and let drain. Serve potatoes, lobsters, and corn with butter.
Baby corn marinated in Indian spices, coated in rice flour and besan and then fried to perfection.
Tomatoes, onion, coriander seeds, ginger and a handful of spices cooked with baby corn desi style. It's enjoyed best with steamed rice or plain roti.
Tossed in a variety of masalas, this baby corn dish is a must try for your next dinner or lunch party at home.
Baby corn coated in a light salt and pepper batter, fried crisp and served with fried fish. You can serve this with your favourite tartare sauce.
In the mood for some Chinese? Try this delicious baby corn Manchurian. Fried baby corn laced with a tomato and vinegar sauce.
If you're looking to get creative with baby corn then this is your chance. This 25 minute recipe is easy and downright brilliant. Baby corn cooked with okra, three types of seeds: onion, mustard and fennel and a range of zealous spices.
Baby corn and okra infused with three different kinds of seeds, masalas and other core ingredients.
Please your taste buds with a healthy bowl of steamy and well textured soup cooked with baby corn and a few other seasonal vegetables.
A delight on a wintery night.
Baby corns coated in masala then dipped in a gram flour batter and deep fried till golden.
A perfect snack to tuck in on a rainy day.
A quick and easy baby corn recipe, made with simple ingredients. Stir fried with ginger-garlic, salt and pepper. Garnished with dry parsley this dish is a perfect one to serve as a side for lunch.
Good for digestion
During summers it is ideal to consume foods that are light on stomach. Corn is high on fiber which facilitates proper digestion warding off numerous digestive problems including constipation.
Power packed with energy
One tends to lose a lot of essential bodily fluids during summers and in that situation the energy levels take a dip as well. Corn is full of starch, water content and is high in carbohydrates which provides for long term energy. This is particularly beneficial for athletes as they require more carbs to optimize their performance.
The scorching heat and the play of dry spells of weather can cause immense damage to skin and hair. Take a sigh of relief as corn is a one stop solution for all your skin and hair woes. It is a good source of vitamin C, thiamin, niacin, vitamin E and other minerals and antioxidants that are essential for skin care. It contains lycopene which fights against UV rays and assists in the increased production of collagen that ensures radiantly smooth skin.
Damage control for hair
Summer is supposedly the worst for hair. Hair care and maintenance becomes quite challenging with excess heat dust and UV rays blazing hot on you everyday. No amount of cosmetics or external application will help unless we eat right. Consumption of corn strengthens hair follicles and speeds up collagen production, thus maintaining smooth and silky hair. Topical use of hot corn oil can help prevent dryness of the scalp and hair loss.
Including corn in your diet can result in long term health benefits as well. The essential minerals, vitamins and antioxidants can help combating anemia, diabetes, hypertension, increased cholesterol levels, heart risks and even Alzheimer's disease. Recent research has established that corn contains ferulic acid which helps in fighting cancerous tissues and tumours in breasts and liver.
There’s just something about hot, buttery corn on the cob. It’s such a delicious summer time food. And depending on where you live, it may still be in season into the early fall! And one of the best parts about corn on the cob is how easy it is to cook!
Corn on the cob is really versatile. You can grill it (in the husk or out of the husk), you can roast it in the oven, you can even toss it in the microwave! But my favorite way to cook corn on the cob (and, really, the classic way) is just to boil it on the stove.
Find out how to get perfectly cooked corn on the cob every time!
Few foods scream summer like fresh corn on the cob&mdashespecially when it&rsquos perfectly cooked, slathered in butter, and sprinkled with a few shakes of salt and pepper. But many people don't know how long to boil corn&mdashit's actually less time than you might think! When fresh corn is in season, it's sweet and juicy and doesn't need much cooking at all. You can even eat it raw (it's good, we promise!). Summer corn doesn't need a lot of toppings to be delicious either, but it can also be a blank canvas for whatever you like: Load it up with herbed butter, shredded cheese, or your favorite spices, like chili powder or everything bagel seasoning. Or go big on bacon: Purée softened butter in a food processor with crumbled cooked bacon and pickled jalapeños to make a cowboy-style bacon butter. There are so many fun ways to serve it! (And don&rsquot get us started on all the cute corn holders out there.) You really can't go wrong with fresh corn&mdashas long as you don't overcook it. Not sure how long to boil corn? Or how to choose it in the first place? Read on for tips and tricks!
What's the Best Kind of Corn to Buy?
Don't be shy about peeking under the husk at the store: The top few inches of a corn cob can tell you whether the corn is fresh or not and if the kernels are juicy. Look for little to no missing kernels and make sure that they look shiny and plump. If there are lots missing or if the tip of the corn is bare or brown, it&rsquos best to leave it and search for another ear.
How to Prepare Corn for Boiling
Once you&rsquore ready to cook, remove the husks and silks&mdashnobody wants those strings in their way as they take a bite of corn! This can be a messy job, so it's best to go outside and work over a trash can or bag. Starting at the tip, grab the husks and as much of the silks as possible and pull down in a few swoops until everything is removed. Rub off any extra strings with your hands before cooking&mdashit can be a tedious job, but it's worth it! If you're grilling corn, you can keep the husks on, but you'll still want to pull them back and remove the silks.
How to Boil Corn
Now, the most important part! Start with a large pot of water and salt it generously like you would a pot of pasta water. Some chefs like to say that it should be salty like the sea! Don&rsquot be stingy&mdashyou really want the water to flavor the corn as it cooks. (Don&rsquot worry: Your corn won't taste overly salty.) Once you&rsquove salted the water, bring it to a boil, then lower in the ears one at a time using tongs. The water will stop boiling after the corn is added, so return it to a boil, then cook it for four minutes. That's it! Four minutes is just enough to make your corn bright yellow, juicy and crunchy&mdashif you cook it much longer, the kernels start to get mushy. Set a timer&mdashfour minutes is shorter than you think!