- Choose green, tightly folded husks covering the kernels, which should squirt a milky sap when popped.
- Kernels gold or white in color and square shaped.
- The hairy silk should be very pale white with dry brown ends.
- Storing warm decreases the sweetness. Refrigerate in perforated plastic bag.
- Use within 1-2 days. Leave the husk on until just before cooking.
- Cook close to harvest. Keep the husk on until ready to cook.
- Usually boiled, also steamed, grilled, roasted or microwaved.
- Shuck before cooking by pulling the husks down the ear and breaking at the stem. Run cold water over the ear and rub the silk off.
- Avoid salting during cooking as it toughens the kernels.
- You may remove the corn from the cob using a paring knife, cut from top to bottom with the ear propped on a plate.
Like it! Boiled Corn on the Cob with Dried Herb Butter
- As many ears of corn as desired to eat
- 4 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 teaspoon thyme
- 1/2 cup butter
- Mix paprika, cayenne pepper, black pepper, garlic powder, salt, and thyme in a bowl.
- Add butter into spices and mix evenly.
- Remove husks and silks of the corn and wash it.
- Drop the corn into boiling water. Boil for 4 minutes.
- Spread herb butter on corn.
Yield: 8 servings
Nutrition Facts per Serving: Calories 270; Fat 15g; Cholesterol 30mg; Sodium 990mg; Carbohydrates 29g; Fiber 9g; Sugar 10g; Protein 6g
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