For many of us, the simplest way to cook corn is often the best. Simmer the cobs until tender, slather them heavily with butter, and finish with a good sprinkling of salt and pepper. It’s pretty much perfect this way.
Roasted and/or grilled corn is also quite wonderful. It imparts a smokiness that’s very appealing in things like salsa, chili, tostadas, and fritters. And the best part is, if you have a gas stove and are too lazy to turn the barbecue on, you can roast the corn over the flame of your burner, rotating often for even cooking. Let it cool, then slice off the ends to make them flat and shear the kernels into a Bundt pan. All of the kernels get trapped and you aren’t losing any on the counter or floor.
Refrigerating: Store with the husks on for up to 2 days. Corn starts converting its sugars to starch as soon as it’s picked, which is why you don’t want it to linger in the refrigerator for too long before cooking it.
Freezing: Shuck the corn, remove the silk, and wash. Boil whole cobs for 4 minutes, then transfer to ice-cold water. Drain, cut the kernels off the cobs, and pack the corn into resealable plastic bags. Freeze for up to 8 months.
Tips to Prevent Food Waste
Corn cobs make excellent broth. Simmer them on their own, or add with other vegetable scraps to make a flavourful base for soups and stews. If not using the cobs immediately, freeze in a resealable plastic bag for up to 2 months.
Grilled Corn with Garlic Mayonnaise, Feta, and Lime
- Preheat the grill to medium. Brush the cobs evenly with the oil. Grill for about 8–10 minutes, turning frequently. The corn will have some charred spots and be fork tender when it’s ready to come off the grill.
- Meanwhile, stir the mayonnaise with the paprika and garlic powder.
- Place the grilled corn cobs on a large platter and brush each cob with the spicy mayonnaise. Squeeze lime juice over the corn and scatter the feta cheese on top. Sprinkle with the chili powder and some cilantro. Serve immediately with lime wedges on the side.
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