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.