Sweetcorn (Corn) Recipes
information
Choose only cobs on which the kernels are a pale yellow; if they are a bright yellow they are likely to be over-ripe and hard. When pressed, the kernels should exude a milky liquid. Check also that the kernels go right to the tip of the cob and do not finish half-way up.
how to store sweetcorn/corn
Corn should not be stored and should be cooked as quickly as possible.
how to prepare sweetcorn/corn
Peel off the green husks of corn and reserve some of them if boiling the cobs. Take off the silks (threads), and trim the base end. To remove the kernels from the cob, use a sharp knife, and cut off the kernels in long strips from the centre to one end, then from the centre to the other end. Any flesh and juice which remains on the cob can also be scraped off.
how to boil sweetcorn/corn
cobs
Place some of the husks in the bottom of a pan. Lay the cobs on top, cover with boiling water, and cook for 5 - 8 minutes, or until a kernel can easily be removed from the cob. Salt should not be added to the water because this tends to toughen the corn. Drain the cobs and serve hot with salt, freshly ground black pepper, and plenty of melted butter.kernels
Corn kernels should be cooked in boiling unsalted water for 3-5 minutes or until just tender. Drain, and serve like the cobs or with a white or parsley sauce.how to steam sweetcorn/corn
Place the cobs or kernels in the top of a steamer over a pan of boiling water and steam for 10 - 15 minutes for cobs, or 5 - 10 minutes for kernels.
how to bake sweetcorn/corn
Put the cobs into a roasting tin and just cover with milk. Bake in a fairly hot oven, 190°C, Gas 5, for 35 minutes or until a kernel can easily be removed from the cob. Drain the cobs, toss in melted butter, and place under a hot grill for 2-3 minutes before serving, seasoned with salt and pepper.
how to roast sweetcorn/corn
For 6 cobs, melt 50 g butter in a roasting tin. Roll the cobs in this so that they are lightly coated with butter. Roast in a fairly hot oven, 190°C, Gas 5, for about 20 minutes, turning them frequently, until a kernel can easily be removed from the cob. Season with salt and pepper and serve with the butter in which they have been cooked.
