Receta Corn 101 and a Recipe for Simple and Skinny Grilled Corn on the Cob...

by Skinny Kitchen with Nancy Fox


These days you can’t go into a supermarket or visit your local farmers market and not see piles of fresh corn on the cob. One of our favorite things about summer is corn. It’s delicious boiled, grilled, microwaved or cut raw right off the cob.

Here’s one some helpful tips and a recipe for one of our favorite ways to grill it!

1. How to buy:
Choose ears with bright green, snugly fitting husks that are fresh looking. The silk should be dry not soggy. The kernels should be plump and milky and come all the way to the ear’s tip. Don’t buy corn that’s been husked-the husk was probably removed by the market because it was discolored or wilted. An exception are the packages of already husked corn at Trader Joe’s. They’ve been husked, packaged and taste great!

2. How to store:
Store fresh corn in a plastic bag in the refrigerator for up to one day after purchase. It’s best used the day you buy it.

3. How to grill:
Before grilling, remove all but the inner most layer of the husk. Use scissors to snip off the tassel (the top, hairy part). The ear can now be grilled without soaking or further preparation. When cooked, simply peel back the remaining husk and serve.

4. How to boil:
In a large pot of water, add corn cobs. Don’t add salt to the water as it makes the corn tough. If you want the corn sweeter, add 1 teaspoon of sugar to the water. Bring water to a boil and cook for 2 minutes.

5. How to microwave:
Remove the husk and silk off each ear and wrap each with waxed paper. Cook on high (100% power) as follows: 1 ear-3 to 5 minutes; 2 ears-5 to 7 minutes; 4 ears-9-12 minutes.

6. How to remove the kernels from the cob:
Cutting the kernels from long ears of corn can be tricky. Tapered ears wobble on the cutting board and kernels go flying around the kitchen. An easy way is to cut the ear in half crosswise and then stand the half ears on their cut surfaces, which are flat and stable.