Summertime is sweet corn time. Fresh corn cannot be beaten. Ironically out of all the corn grown in America, less than one percent is used for people’s food. The rest goes into ethanol, animal feed, booze, corn starch, and other uses.
Corn is grown across the country year-round, but Summer is the classic corn consumption time. Costco and other box stores do carry cleaned/shucked sweet corn in their fresh veggie sections.
A good deal on fresh corn is when it is less than a dollar a cob. A really good deal is a dozen for $2.50. One cob has ½ cup or so of kernels. The cob can be eaten if pickled or if you are really hungry.
Fresh corn is a perfect camp food. You can steam it, grill it, boil it, foil it, or microwave it. Here are some Corn Tips and ideas.
Soak it! It’s a good idea to soak the corn in water before cooking. 30 minutes is fine for a bath.
Boiled Corn Place shucked cobs into a pot of boiling water for about 6 minutes. To add some flavor, I have had corn with salt added to the water. Other folks add bay leaves, smashed garlic cloves, white wine, or even milk. Use tongs to manage the cobs. Place on a towel when done and serve.
Serving Corn Small corn boats work well to serve corn. Cut the ends square to allow corn forks to be installed. For butter, use a flat knife to smear the butter. Melted butter, with Old Bay spice mixed in can be brushed onto the cob. If you are making a lot of corn, have a bath of melted butter in a container that allows you to dip the cob in. Others prefer salt and pepper or other spice blends. Cutting corn in half makes them more manageable for kids.
Steamed Corn in the husk This is a great camping trick. Pull the corn husks back but not off. Remove the silk and fold the husk back up. Soak in water for 30 minutes. I have soaked them in a stream or pond when camping. A long stem will serve as a handle when eating. Once the silks have been removed, fold the leaves back over the corn. Use a spare leaf to tie a knot at the top, to hold the corn together. Place the corn 4-6 inches above a hot fire or on spread coals. As the leaves turn color, rotate the corn cobs. The wet corn will steam itself. When the outer leaves are getting blackened, the corn is ready.
You can also clean and wrap the corn in foil, to put onto the fire, but this means more trash and dishes. You can also use a corn holder, which is a metal contraption that will cook several cobs at once.
Metal corn handles are popular but seem to break easily. Making sharp, disposable skewers that fit into the cobs ends works well. I make them where a branching begins so the handle has 2 or so limbs branching out for a better grip. I have also seen some one-piece custom metal forks just for corn handles.
Now fold the corn leaves back and use them as a handle. Brush on the butter and Old Bay seasoning. Salt and pepper will do but… Once the corn has been eaten, you can use it organically. No trash or dishes to deal with. Once you have eaten husk on corn, like this, you will never go back.
Get yer Corn on!
Montana Grant
