Corn off the cob.

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My husband has a beard.  He has for forty five years.  My husband loves sweet NJ corn smothered with butter and sprinkled with salt.  BUT he won’t eat corn on the cob because he hates getting butter in his beard.

So, because I’m nice that way, and because I hate for anyone to give up delicious food without a fight….I make corn OFF the cob.

First buy six to twelve ears of delicious sweet NJ corn from your favorite farmer (or farmers).  At the Collingswood Farmers’ Market, A. T. Buzby and Les Viereck both had beautiful white corn for the first time this week!  Each showed an ear for their patrons.  And it was beautiful!

(a word here…..one should not shuck (peel) the corn until one is ready to use it.  The husk keeps the corn moist and fresh and when you break that seal by  pulling down a piece or even completely shucking it (our local supermarkets have garbage cans next to their corn displays so one can peel and toss …terrible!).  And, if one pulls down the outside to check the inside, and then tosses it back on the table…one has just ruined a piece of produce for the next guy.  The green on the outside of the corn cob keeps the corn fresh and moist.  Right now I have a dozen ears of corn in my refrigerator still in their fine greenery.

When I shop at the Collingswood Farmers’ Market, as I have done since it’s beginning, I simply ask the farmer for what I want.  I may request big or small (usually small) but I trust the farmer has brought his best produce for me to feed my family.  When asked to choose what cucumber I want or zucchini or ear of corn I simply say “you pick, I trust you”.  I’ve never ever been disappointed. Do not hesitate to take that prepackaged bag of corn…it is prepackaged for your convenience. Everything sold by our farmers is awesome!)

Back to the corn…This is what to look for, beautiful green on the outside.  The only thing dry should be the silk at the very top.  That’s it.  Inside will be a beautiful and delicious ear of corn.  (Did you know that you can eat corn raw?   Those are teeth marks.  I tasted the corn because it smelled so sweet… Like candy my husband agreed).

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When I cook corn I shuck it, and cut the kernels off the cob with a small knife and a big bowl.

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Then I put a generous hunk of Hillacres Pride unsalted butter into the pan to melt.  Once melted I toss in the corn.  Stir the corn around in the butter for five minutes or until it is to your liking (taste it!).  And it’s done!  Sprinkle with some salt (and pepper if you like). Serve.

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You can add diced zucchini to this…or diced peppers…or a dollop of heavy cream.  This preparation is easy and delicious and, more to the point, doesn’t leave butter in your beard!

 

Recently my family has discovered a barbecue restaurant that serves Cheesy Corn.  The above corn off the cob can easily be turned into Cheesy Corn.

Ingredients:
six ears of corn cleaned and with kernels cut off the cob
1/4 cup butter, melted

(for cheesy corn)
1/4 cup cream cheese
1/2 cup grated cheddar cheese

After you’ve cooked the corn in the butter, drop  four ounces of cream cheese and eight ounces of grated cheddar cheese into the corn and butter mixture.  Stir.  Put a lid on the pan.  Turn off the heat.  Let the cheeses melt.  Stir again.  Serve.

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Enjoy!

 

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