Corn

CORN Summer Light, Dry

2 medium ears = 1 cup kernels

To freeze corn on the cob, blanch for nine minutes if you want to freeze them whole. Otherwise, blanch for three minutes, chill, then shave the kernels from the cobs. Bag them and freeze them.

Corn can be cooked from 2 to 8 minutes, depending on the type of corn and how fresh it is. Boil locally-grown fresh-picked corn for 2 minutes and then taste test it; boil supermarket corn for 4 minutes before tasting. To remove the kernels, cut the husked ear in half crosswise (so that you have a flat surface for the half ear to stand on as you work) and then cut down along the outside with a large, sharp chef’s knife. A useful device is a “corn stripper” which both removes kernels and/or milks them. You can also use a “Kernel Kutter”, a toothed metal ring with handles which slides down the outside of an ear of corn, quickly stripping off the kernels. Kernel Kutter, Inc., P.O. Box 98, Harvard IL 60033, 815-943-1510

IngredientCategory?: WHOLE GRAINS

Also See:

• The Cook's Thesaurus: http://www.foodsubs.com/GrainCorn.html