by Gay Cook
These days many outdoor markets and grocery stores are offering locally grown, freshly picked corn on the cob. Look for cobs with fresh green husks and green fuzz at the end. There are several choices for cooking these cobs.
The classic way is to boil the cobs. Shuck off the outer husk and silk from the corn. If possible have the cobs at room temperature. Bring salted water to a hard boil either in a tall stockpot or a wide, flat pan to lay in the cobs; gently add the cobs then cook 5 minutes only. Remove cobs and serve with melted butter or chopped herbs whisked into room temperature butter.
Roasting on the grill gives the corn a smoky flavor. Peel back the husks and lightly brush the corn with olive oil (butter can sometimes burn). The barbecue should be medium hot to roast the ears of corn turning occasionally, until the outer husks are turning a golden brown. This usually takes about 12 to 15 minutes.
To barbecue whole cobs with the husks still on, spray each ear with vegetable spray. Place directly over heat on medium-hot grill. Rotate when dark spots. Allow to cool several minutes before remove husks.
Herb Butter about 1/2 cup (125 ml)
- 1/2 cup (125 ml) butter, softened to room temperature
- 1/4 cup (60 ml) finely chopped mixed herbs (such as basil, thyme, sage, parsley, dill, chives, tarragon, oregano, marjoram or rosemary)
- 1 tsp (5 ml) coarse sea salt
- 1 tsp (5 ml) freshly ground black pepper
In a small bowl, combine all ingredients. Mix well until herbs are distributed evenly. If desired dump onto a piece of waxed paper or parchment, shape into a cylinder or disk, and seal ends by twisting, or pack into a small dish or ramekin. Chill in refrigerator until firm, about an hour.
Will keep in refrigerator for about 2 weeks, and in the freezer for a few months.These days many outdoor markets and grocery stores are offering locally grown, freshly picked corn on the cob. Look for cobs with fresh green husks and green fuzz at the end. There are several choices for cooking these cobs.
