The weather has changed and now we are into Summertime heat, it is 80f on the shade and white filed grown sweetcorn is in the markets..here is how to prepare it to it's best eating:
Buy the corn in it's original state (in husk with silks attached)..the leaves on husk must feel fresh and tender and as dark a green as possible..any dry and yellowing leaves, don't purchase, also avoid already shucked corn, it is drying up the minute it is picked in the field, any that has been shucked and not packed is already dry.
Bring the corn home as soon as possible, and immediately plunge the whole thing in very cold, clean water and weigh down..leave soaking for at least 6 hours, remove and don't drain.
I use my bath for this for large amounts.
Put into a large ice cooler with ice and keep over night.
Next day prepare & de-husk the way to do this efficiently is to pullback the husk and silks from the tip towards the stalk end, then pull back all the way like peeling a banana and snap off the husk, silks and the stem knob.
You do not need to use a knife, it should just snap off as it is now crispy from all the water.
Again pack in clean fresh water for 4 hours.
This time the silks remaining will easily fall away for the cobs.
Now drain and pack into same cooler with fresh ice.
Enjoy summer's heat and sweetcorn..corn prepared this way especially white corn is sweet and tender enough to eat raw..just scrape off cob and add to salads and soups..also in place of grated cheese on anything really!
Thursday's Menu:
Baked artichoke halves with pinto beans and green chili with lemon dressing
Tomato, and pasta soup with artichokes and pasta stars
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| Hearty soup, topped with olive oil & to be topped with fresh parsley |
Brussels Sprouts salad with dried cranberries and celery in a yogurt and orange dressing.
This will be a shredded raw Brussels sprouts salad with apples and celery
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| Pinto bean and yellow corn chili topped with green Chile's |
A very spicy green chili with pinto beans and yams yellow corn and zucchini
A Southwest style, Mild vegetable stew with red peppers, potatoes, yams, squashes, will be served with steamed brown rice.
The sides are
zucchini and mustard greens with garlic
Steamed white corn on cob with Vermont maple butter..these will be packaged with the maple butter & smoked paprika and client will place in a 400f oven top shelf and covered tightly for just 6 mins..serve immediately pouring melted butter over the corn.
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