Taking the mystery out of fresh corn
By Russ Parsons, Los Angeles Times
While winter may be coming on “Game of Thrones”, at the farmers market, summer is here. How do I know? Because I saw fresh corn from the Imperial Valley stacked deep Sunday.
Summer has many signifiers — tomatoes, melons, peaches — but perhaps none ignites a shopping frenzy the way corn does. Buyers crowded around the table, ripping off husks, tossing good ears one direction and less-good another.
In the corner, the farmer whimpered (please, folks, use the tips below for choosing corn rather than shredding through the pile, leaving half of them unsalable).
People believe all kinds of silliness about fresh corn: that it needs to be cooked as soon as its picked or it won’t be sweet; that white corn is better than yellow, or vice versa.
Yeah, I’ve never understood why so many people husk the corn in the store. It’ll stay fresher covered. And it only takes a little peak around the edges to know if it’s a good ear.
I’ve barbecued lots of corn in the husk, and it’s a great way to cook it, but you don’t have to soak it first as the article recommends. Just toss it on there. The only negative is the occasional worm that you don’t find till it’s cooked. . .
Dog: another great way to cook one ear at a time is to microwave 2 to 3 minutes in husk then shuck, husk and hair comes off all at once.