How To Cook Corn
Summer is dwindling. The taste of that sweet corn is but a memory in my mouth. When I am on the farm, the sweet corn planting has been staggered so that the harvest lasts as long into August as possible. There is plenty and not a day goes by that the corn isn’t checked and many ears are picked. It is a treat. Inevitably, some of the corn is left to dry on the stalk. It is not for naught. Sure, sweet corn is the taste of summer, but that dried corn is more than bird food. It is the cousin of popped corn, parched corn.
First, we should cover off on the “how to cook corn” part that relates to regular sweet corn. This could not be easier as it is one of the few times that boiling water is applied to vegetables (corn is actually a grain or grass, but I digress). Yes, grilling and and even smoking corn on the cob is possible, but the classic, unadulterated boiled ears of corn slathered in butter then seasoned with salt and pepper is something that food dreams are made of. Here are the steps…
How To Cook Corn – Sweet
Choose corn with bright green husk that are nice and tight around the corn. (In the market, I always sneak a peak by pulling that husk back a little!)
The corn is simply shucked and those annoying hairs are removed.
A wash of the ears isn’t a bad idea.
In a large pot, bring copious amounts of water to boil. A dash of sugar can be added but not salt (could toughen the kernels).
Boil until the kernels are to your desired texture. 1-2 minute for still crisp kernels 3-4 for just tender kernels 4+ for soft to very soft kernels.
Place a big pat of butter on a piece of bread. Use the buttered bread as a tool to butter the corn.
Season the corn with salt and pepper.
Enjoy the bread and butter as an extra treat!
Now, what about all this parched corn talk. Turns out that if you do have dried sweet corn (and who doesn’t) you can pop it. To get dried sweet corn, simply let it dry on the stalk or let picked corn air dry. It has to be good and dry.
How To Cook Corn – Parched
Remove the dried corn kernels from the cobs.
In a skillet (it does not have to be deep because , unlike popcorn, there is no puffy white stuff when you pop sweet corn), heat enough oil to cover the bottom of the pan over medium heat.
When the oil is hot, add the dried kernels, toss to coat and watch them pop. They are done when all the kernels are popped.
Season with salt and pepper and enjoy!
I hope you enjoy!
Keep Eating! Keep Innovating!
Have you made parched corn? Let us know all about it in the comments or on Facebook.
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