Corn

Corn

Sweetcorn

By
From
Encyclopedia of Food and Cookery
Serves
6

Choose corn with fresh, dark green husks and plump yellow kernels. Fresh corn looks moist and has a sweet taste. Old corn looks hard, shrunken and tastes floury. Corn deteriorates quickly after picking, so it should be cooked as soon as possible. If storing, refrigerate with husks left on.

To cook: Remove husks and silk tassels from corn. Put in deep saucepan with enough boiling water to cover cobs. 1 teaspoon sugar can be added to water, but do not add salt – it toughens corn. Return water to the boil and boil for 8 minutes. Overcooking will toughen, not soften, kernels. Serve with butter, salt and freshly ground black pepper, or serve a butter sauce to which has been added fresh or dried tarragon.

Barbecued Corn on the Cob: Remove husks and silk tassels. Rub cobs generously with butter, salt and freshly ground black pepper and wrap each cob in foil, folding in ends to seal it well. Place on grid of barbecue over hot coals. Cook for about 15 minutes, depending on the size of the cob, turning frequently. A dash of soy sauce may be added with the butter before wrapping in foil.

Cobs can also be boiled for 5 minutes, drained, brushed generously with melted butter, then barbecued on a grid for 10 minutes. While they are cooking, brush with melted butter.

Corn kernels: These can be used in soufflés, omelettes and quiches, or added to cream soups, stuffings and macaroni cheese, or mixed with cream or butter and served as an accompaniment to other dishes.

To cook corn kernels: Cut kernels from cob, place in saucepan, cover and simmer in their juice and a little butter for several minutes until tender. Season and moisten with milk or cream.

Devilled Kernels: Add 1 tablespoon Worcestershire sauce and finely chopped garlic to cooked kernels. Creamed Sweetcorn: Combine 400 g cooked or tinned sweetcorn kernels with 250 ml Béchamel Sauce or cream, ½ teaspoon salt and freshly ground black pepper. Simmer for 5 minutes. Chopped parsley may be added if liked. Serves 4–6.

Creole Sweetcorn: Cook 1 chopped onion and ½ chopped green pepper in 45–60 g butter until lightly browned. Add 500 g peeled, chopped tomatoes, 1 teaspoon sugar, 1 teaspoon salt, ¼ teaspoon black pepper and 400 g cooked or tinned sweetcorn kernels. Simmer for 10 minutes.

Ingredients

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