Corn recipes
I don’t know about you, but corn on the cob makes me think of summer barbecues: fun food that’s a little too challenging for us charcoal novices. With just a pot or an oven, though, it’s possible to make perfect corn on the cob from your open flame-unfriendly apartment.
Why should I bother with it?
Feeling patriotic? The U.S. is the biggest producer of corn in the world. Chances are you ingest a lot of corn through corn-based sweeteners in your soda, salad dressing and chewing gum, but it’s undeniably better fresh, especially when it’s in season, like now.
What did you cook with it?
There are two student-friendly ways to cook ears of corn: by oven or by stove. The oven method involves putting the unshucked ear of corn directly on the oven rack for 30 minutes, then peeling and eating. The hardest part is remembering the corn is in there. The stove method takes five to eight minutes, and involves boiling shucked ears of corn in water with milk and butter. Personally, I thought the boiling method was tastiest. It’s also simple to spruce up your corn on the cob with flavored toppings; I had success with honey butter and this chipotle lime dressing.
What else is it good for?
The biggest downside of corn on the cob is getting those stringy things stuck between your teeth. To avoid this, don’t eat it on the cob: remove the kernels before cooking, like so. Once your corn kernels are loose, it’s easy to incorporate them into healthful dishes like this watermelon salsa or grilled succotash.
