Roasted, grilled or boiled, NH corn is nature's sweet summer treat
There are three types of sweet corn that include normal sweet, sugary enhanced and supersweet. The sugary enhanced and supersweet will keep their sweetness longer than the normal sweet. Pictured here is sweet corn at Pete’s Stand in Walpole. (MELANIE PLENDA PHOTO)
Creative corn toppingsJust because corn is an old favorite doesn’t mean you can’t use new tricks. Here are some daring and different takes on corn cob tops.
--Vinaigrette and herbs
--Cheese: Parmesan, feta, cheddar
--Sour cream and chives
--Mayonnaise with chili powder and garlic
--Lime and cilantro
--Sriracha sauce and ginger
This sweet treat is easily a strong supporting player at a late summer barbecue, but some inventive cooking methods and unexpected toppings can make it the star.
Due to heavy rains earlier this spring and summer, this year's corn crop has been a little unpredictable, said Danielle Hubbard, manager of Homestead Farms in Walpole. However, that shouldn't deter folks from digging in this summer.
"Although the bicolor varieties are the most popular in New England, the quality of the yellow and white varieties is equally as good as the bicolor, depending on the specific variety, the growing and handling conditions and the personal preferences of the consumer," according to the cooperative extension.
Boiled is a good standby, but beware, said Josephine Doroja of A Personal Chef Service in Exeter, boiling strips the corn of valuable nutrients and flavor.
Some people add sugar and salt to the water, but it's optional. Put the corn in the water and bring it to a boil again. Leave the corn in for 5-7 minutes or until it feels tender when poked with a fork.
It's OK to put the corn right over the flames, she said. If the grill is really hot, cook for 2½ minutes on one side, turn, and grill another 2½ minutes on the other side. The grilling will enhance the sweetness of the corn and add a nice smoky flavor. It also helps the corn maintain more of its nutritional value, she said.
When that happens, corn is just delightful when roasted and has an added benefit of making it easier to get that pesky corn silk off the cob.Anastasia said preheat the oven to 400 degrees and place the corn, still in the husk, right on the rack. Cook for 25 to 30 minutes, remove from the oven and let cool for a few minutes before shucking.
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