Jersey Fresh Corn On The Cob
Corn is one of Mother Nature’s most versatile bounty. All summer, we’ll take corn any way we can get it. Whether it’s grilled, boiled in water, or even microwaved, it’s a summer staple that evokes memories in all of us because nothing beats farm fresh corn on the cob straight from the Farmer’s Market and nothing beats sweet corn at its peak in the warm summer months. When it comes to corn, fresh is best, so buying local at the farmer’s market is key in finding the best tasting corn on the cob. You just can’t get that same sensation from produce that’s been picked, boxed, and transported to sit for days in displays at large commercial stores.
You’ll know the difference the moment you bite into the ear: crisp, farm-fresh sweet corn that hits your taste buds with a wave of flavor. Lucky for you, we’ve got plenty of Jersey Fresh Corn to sate your appetite. To make the best of summer’s sweet corn while at its peak, here are Donna’s suggestions and tips for serving one of the most delicious treats of the season.
Corn Cooking Instructions
In The Pot 1
Bring the water to a roaring boil. Shuck your corn while you wait. Put the corn in the water. When the water returns to a roaring boil, start timing for 3 minutes. Immediately take corn out. Put corn on a plate with a clean dish towel on the plate. Place the corn on top of the towel, stack it, and then fold the extra towel over to keep the corn covered. The dish towel keeps the corn hot for a good half an hour.
In The Pot 2
Follow the instructions above, but turn off the water after 3 minutes, and leave the corn in the water until you are ready to serve.
On The Grill 1
Peel outer husks and use scissors to cut the silk off. Soak the corn in water for 10-20 minutes. Place on the grill immediately, heat corn on the grill for 20 minutes. Carefully take off the grill. This is a great way to serve for picnics – the corn stays hot for at least 30 minutes. Be ever so careful opening the corn. Do not let children open!
On The Grill 2
Shuck the corn. Wrap in a wet paper towel (rolling wet towel around corn). Then wrap the corn in a piece of foil, be careful to close up the ends of the foil. Cook on the grill for 20 minutes. Careful when opening, corn is hot! Corn stays hot for a good 20 minutes.
Microwave 1
Shuck corn and place in a zip lock bag with a few tablespoons of water. Close zip lock bag leaving one inch open to allow the steam to escape. Cook for two minutes each ear. Take out of microwave and serve. Be careful taking the corn out, it is hot!
Microwave 2
Peel the outer layers of husk on the corn. Cut off the silk and place corn in a microwave safe dish. Cook the corn for 3 minutes per ear. This stays hot for a long time so be careful opening!
Fun Facts about Corn on the Cob
- On average, an ear of corn has 800 kernels in 16 rows.
- There is one strand of silk for each kernel on a cob.
- Corn will always have an even number of rows on each cob.
- Sweet corn leaves were used as chewing gum by Native Americans.
- The world record for corn eating is 33 and a half ears in 12 minutes.
- One bushel of corn will sweeten more than 400 cans of Coca-Cola
- A pound of corn consists of approximately 1,300 kernels.
- The corncob (ear) is actually part of the corn plant’s flower.
- Farmers grow corn on every continent except Antarctica
- Corn was first grown by Native Americans 7,000 years ago in Central America.
(Available Now In The Farmer’s Market)
