The Summer Vegetable with “Ears” – Corn!
Corn has a long history as it was domesticated in Mexico at
least 7,000 years ago. It was then
spread to the rest of the world by Spanish explorers.
In addition to
providing fiber, corn is a good source of thiamine, folate, and vitamin C. The kernels also provide a number of
phytochemicals and antioxidants.
When selecting fresh corn, choose ears that boast green
leaves and are slightly moist, never dry.
Threads coming out of the top of the husk should be slightly sticky. The
kernels should be plump and if you pop open a kernel some milky liquid should
flow out. Ears with shriveled husks that
contain dark spots or brownish-colored tassels should not be used. Store corn in it shuck, uncovered, in the
refrigerator and consume within a few days of purchase.
To prepare corn, remove husks and silk and cook in boiling
water for six minutes. The corn can then
be eaten.
If the corn kernels will be frozen, cook ears for four
minutes in boiling water and then place ears in cold water. Once ears are cool, remove kernels from the
ear with a knife. Kernels can be placed in a freeze plastic bag or freezer
container and frozen. If corn-on-the-cob will be frozen, blanch
small ears (1 ¼ inches in diameter) seven minutes, medium ears (1 1/4 to 1 ½
inches in diameter) nine minutes and large ears (over 1 ½ inches in diameter)
11 minutes. Cool promptly and completely
to prevent a “cobby” taste. Drain, package and store.
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