June 11 of each year is the day to celebrate National Corn on the Cob Day. Fresh corn on the cob is a summertime treat that people look forward to as we start the picnic season.
Corn on the cob is also known in different regions as pole corn, cornstick, sweet pole, butter-pop or long maize. It is a sweet corn that is picked when the kernels are still tender when it’s in its milk stage. Here in Ohio, we have already picked up some great tasting corn at our local grocery stores.
Boiling, steaming, roasting or grilling is the most common ways of preparing corn on the cob. If it is grilled or oven roasted, the corn is usually left in its husk during the cooking process.
Proper dinner etiquette for eating corn says it is appropriate to hold the cob at each end with your fingers.
Sweet Corn loses its sweetness rapidly. Home gardeners know to pick it just before it is cooked. When buying sweet corn at a store or farm market, make sure it is fresh picked. We fix it in the microwave by laying the corn in a baking dish, cover it with saran wrap, and microwave for 10 minutes. Comes out perfect every time.
‘Aw shucks’, you’ve got to have butter for the corn; start with softened butter then add whatever seasonings you like. Different ways to add more flavor is to use 1 stick of butter and 2 teaspoon minced fresh rosemary, plus 1 tablespoon minced black olives. How about using 1 stick of butter, 2 teaspoon of Old Bay Seasoning and the zest of lemon? For those who like some ‘kick’, use 1 stick of butter, ½ teaspoon ground chipotle pepper, the zest of the lime and some minced cilantro. The basic style of corn on the cob is to use 1 stick of butter and 2 tablespoon crumbled blue cheese. Lastly, use 1 stick of butter, 2 tablespoon grated parmesan cheese and 2 tablespoon fine grated cheddar cheese.
If you’re going to roast corn on the cob try removing the husk from the corn and place the ear in a double thickness of aluminum foil. Add 1 tablespoon butter and 1 ice cube. Wrap it tightly, twisting the ends of the foil to make handles for turning. Grill, covered, turning occasionally over medium direct heat until tender about 25 minutes. Open carefully to allow steam to escape and sprinkle on the salt and pepper and maybe adding some more butter.
So get the butter, salt and pepper shakers and gather up some friends; start your grill and enjoy some corn on the cob!
Charlene Thornhill is a volunteer citizen columnist, who serves The Daily Advocate readers weekly with her community column Along the Garden Path. She can be reached at email@example.com. Viewpoints expressed in the article are the work of the author. The Daily Advocate does not endorse these viewpoints or the independent activities of the author.
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