How to Cook Corn Off the Cob

Metus dictum at tempor commodo

Selecting the Perfect Ear of Corn

Corn is a high carbohydrate vegetable. The ear itself is actually a grain, while the plant is classified as a grass. One ear of corn is only 70 calories, is high in fiber and a source of vitamins C and A (in yellow corn only). There are over 200 varieties of sweet corn to choose from, ranging in color from yellow to white to a mixture of both.

Fresh corn on the cob needs to be kept cool after it’s picked and eaten as soon as possible after harvesting for optimal flavor. Once the corn becomes warm after leaving the corn stalk, the sugar in the kernels begins to convert into starch. So shop early in the morning at a farmer’s market or farm stand while the corn is still cool. If it’s a long drive back to your home, bring along a cooler. If purchasing corn in the supermarket, make sure the corn is stored in a refrigerated bin. Also, call ahead to ask the produce manager when the corn will be delivered and if it’s grown locally.

Husks should be tight and green (never yellow), with moist, white corn silk. Kernels should be plump and tightly packed with the smaller kernels at the tip of the cob. Pop one with your fingernail and a milky juice should squirt out (an older ear will ooze a thick paste). Also look for worms, which leave brownish patches near the top of the ear. Buy only frozen corn during the year; canned corn has lost most of its nutrients and supermarket corn on the cob has traveled long distances and simply isn’t fresh.

Corn Storage and Preparation

Keep corn in the husks and in the refrigerator if you plan to use it later the same day. Otherwise, husk and steam the corn immediately for one to two minutes and then bag the whole precooked corn, or cut the corn off the cob and refrigerate it for up to three days. At preparation time, cook the corn as usual, reducing the cooking time slightly.

I love to freeze corn myself because it tastes so much better than commercially frozen corn. I buy four dozen ears at the local farm on Saturdays at 7 a.m. Then I bribe my son into husking them and steam the ears in two large kettles. I cut the corn off the cobs immediately so the kernels don’t shrivel and put them in a large bowl to cool thoroughly. Then I spoon them into freezer bags until they’re 3/4 full, label and date, and press the bags flat. (Freeze bags of corn lying flat; they can be stored upright after frozen.)

Corn tastes best when not overcooked, so cook until tender but still crisp. If desired, use minimal butter. But if you ask me, fresh corn has enough flavor by itself.

• Steam: In a large, covered pot, place a steamer in 1″ of water. Put in husked ears and bring water to a boil. Reduce heat; simmer for five minutes until tender. Or turn off the heat early and continue to steam until serving time (up to 20 minutes).
• Stir fry: If you’re tired of eating corn on the cob, cut it right off and stir fry quickly in a little butter and seasoning. Chop some fresh basil to stir in just before serving.
• Grill: Soak unhusked corn in a bucket of cold water for at least 30 minutes. When coals are hot, place the ears on a rack resting directly on the coals. Cook for 15 minutes, turning with the tongs.
• Microwave: Leave husks on but pull off some thick outer layers. Microwave for two to three minutes, rotate, and turn corn; microwave for two to three more minutes (the time varies depending on size and maturity of corn; to see if it’ s done, peel back the husk and check near the base of the ear.)