Sweet Corn

Pick it!

• 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.

Try it!

• 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.

Ingredients

• 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

Directions

1. Mix paprika, cayenne pepper, black pepper, garlic powder, salt, and thyme in a bowl.
2. Add butter into spices and mix evenly.
3. Remove husks and silks of the corn and wash it.
4. Drop the corn into boiling water. Boil for 4 minutes.
5. Spread herb butter on corn.