Corn on the cob is featured as a side dish in one of the menus this week.
If you are wondering how to cook sweet corn,
Twin Garden Farms in Harvard, Illinois has fantastic sweet corn and offers these preperation suggestions:
Boiling:
Remove the husks and skil. Place the ears in enough boiling water to completely cover them, and boil for 2.5 to 3 minutes - avoid overcooking.
Microwave:
Remove husks and skil and rinse with water. Lightly wrap or cover the ears with damp paper towels ornapkins, and cook at full power for 2 minutes per ear. To ensure that the corn is evenly cooked, turn it once halfway through the cooking cycle.
Grilling:
Keep the husks on the ears of corn, but remove exposed silk and any long "flag leaves" that may be attached to the ears. Soak the ears in cold water for one hour - this allows the corn to steam on the grill for excellent flavor. After soaking, place the ears on a hot grill (don't stack them). While cooking, rotate the ears 1/4 turn often, until husks are blackened and kernels have turned to darker yellow.
Freezing:
Remove husks and skilk, blanch corn by placing ears in boiling water for 2 minutes. Remove the corn from the pot, cut kernels from the cob. Package the corn immediately in freezer bags, and place in the freezer.
