In a large pot with enough water to hold the amount of corn you want to cook (the water should cover the corn). Bring water to a boil on high heat. Place fresh husked corn ears in boiling water. Add chopped fresh chive and celery for taste. Allow to cook for 3 to 4 minutes. (Please note that fresher corns take less time cook).
- Salt toughens sweet corn when added to boiling water. However, a little sugar may be added to the water to boost the flavor.
- Sweet corn will retain its sweetness much better if stored in the refrigerator in a plastic bag with its husk (for about 6-12months). Husk could then be removed just before preparing. Therefore, it is best to eat corn as soon as possible after it has been harvested.
- The silk on the corn is removed best by using a damp paper towel. Moisten the paper towel. Hold the towel against the cob and move the towel down the cob slowly. The silk will stick to the towel.
Select mature corn ears for roasting. Place corn ears over an open flame with tongs. Turn corn frequently until corn ears a cooked as desired.
Some important nutritional value of Corn:
- 191mg potassium
- 79mg phosphorus
- 4.7mg vitamin C
- 35.7mcg folate
- 167 IU vitamin A
- 1.5mg calcium
low in sodium and fat
high in carbohydrates
One medium ear of corn yields:
- 75 calories
- 1g fat
- 2g dietary fiber
- 9g total carbohydrates
This was just a short post. See you next time.