Corn on Cob Seasn







It's Corn on The Cob Season, one of the Happiest times of the year. In my family we just love it, and we it as much as we can while it's in season, at its Best and freshest, it's just Devine. And Cheap too, withit being anywhere from .25 to .60 maximum the ear. Boil it up and slather it with butter, there's not much better. And if you have some nice juicy Watermelon afterwards, you'll be in 7th Heaven Bliss.


PICKING IT


  1. Good corn on the cob always begins with selecting the freshest and just ripe ears of your favorite variety of corn.  The absolute best corn is corn that is picked ripe and straight from your own vegetable garden!  Now I know everybody can not have a garden and grow their own corn, so pick fresh corn from your local market carefully!

  2. When buying corn at the market, the husks (outer green covering) should be bright green and fit snugly around the ear of corn.  The kernels should be in tight rows right to the tip of the ear of corn, and be plump and milky.  In the grocery store, it is perfectly acceptable (well maybe a little frowned on) to peel back the outer green husk to check and see if the corn looks OK to you.

  3. Husking the Corn :

  4. For maximum freshness, husk the corn just before cooking.  When ready to cook your corn on the cob, pull all the husks off of the corn and discard.  Remove silk (the white hairy threads just under the husk) from the corn and discard. 







BOILING The CORN :

  1. Choose a pot large enough to hold the amount of corn you want to cook, with room for water to cover the corn.  Cover pot and bring cold unsalted water just to a boil on high heat.  Some people like to add a little sugar to the boiling water, but never add salt as it will only toughen the corn.

  2. Add husked corn ears and bring the water back to a boil on high heat (covered or not).  Since corn tends to float on top of the water, I cover the pot.  This helps the water come back to a boil faster and helps the corn cook.  It will take approximately 3 to 4 minutes to bring the water back to a boil.  Once water comes back to a boil, immediately remove the corn ears from the water.  The corn is now cooked perfectly and NOT overcooked.




HOW to MAKE MEXICAN CORN







Mexican Corn on the Cob (also called Mexican Street Corn and Elote Corn) is a favorite street food in Mexico that’s easy to make at home on your grill. Grill sweet corn on the cob is coated with butter and grilled until it gets a lovely char, then slathered with chili mayo and finished with fresh cilantro, crumbled cotija cheese, a sprinkle of smoked paprika and a squeeze of lime. Serve it in this classic way or mix things up and serve it as a Mexican street corn recipe off the cob, aka Mexican Street Corn Salad!



RECIPE :


  • ears sweet corn husks pulled back and silks removed
  • tablespoons cold butter
  • teaspoon chili powder
  • 1/4 cup mayonnaise

  • 1/2
     cup chopped fresh cilantro
  • ounces crumbled cotija cheese
  • smoked paprika to taste
  • 1 Lime cut into wedges


INSTRUCTIONS :

  1. Preheat grill to medium-high.
  2. Rub ears of corn with cold butter (easier to coat the raw ears of corn evenly)
  3. Grill corn for 15 to 20 minutes, until tender, turning a couple of times to char evenly.
  4. Meanwhile, in a small bowl whisk chili powder into mayonnaise and set aside.
  5. Transfer corn to a serving platter and slather each cob evenly with chili mayonnaise. Sprinkle cotija, cilantro, and smoked paprika over cobs. Serve with lime wedges.








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