Do you know that your bacon and egg breakfast, glass of milk at lunch, or hamburger for supper were all produced with U.S. corn? Corn is a major component in many food items like cereals, peanut butter, snack foods and soft drinks. There are two the most popular variety of corn today-white and yellow corn. Sweet corns are classified by the percentage of sugar in their kernels. Sweet corn has 5 to 10 percent. Sugar-Enhanced 15-18 percent and Super sweet 25 to 30 percent.
- To buy a fresh sweet corn, make sure it has tightly closed hulk that keeps the seeds within at maximum freshness. Feel the top from the outside of the bulk to check out whether the cob is completely filled.
- Don’t salt the water you boil for corn because salt toughens the skins of the kernels. For super sweet corn the briefer the dip into the boiling water the better.
- Cook corn on the cob with the husks on. The husk increase the flavor and steam the corn rather than boil it.
- If you prefer to use a steamer for cooking the corn, don’t cook long. It make take 5 to 10 minutes to ears to heat through, though the length of the time may vary.
- If you grilling the corn, don’t soak it in cold water, because that steams the corn on a grill. Either grill the corn in the husks, or grill the nude ears directly over the heat. This will caramelize the sugar in the corn and give it a n excellent taste and color.
- Roasting corn in a hot oven is better than using oven broilers. If you roast the ears in their husks, you are steaming the kernels. It takes 6 to 8 minutes to get the corn hot all the way through.
- If you are cooking one or two ears, microwave ovens do well with the corn. To keep the corn kernels from drying out, cook the ears with the husk on and at the highest setting, or simply cover kernels with a plastic wrap.