James Beard on Corn 🌞

Corn

The sooner corn is cooked after picking, the better it is. If you can’t buy
directly from the grower, go to a good greengrocer—one who is supplied
daily with fresh corn in season. The ears should be displayed on beds of ice
and be kept cold and damp. Open the husks a bit to be sure the kernels are
firm and fresh. Look for tiny young kernels. Pierce one with your
fingernail; it should be milky inside, not mealy. Corn that is too mature or
too old will be tough. Never buy corn already husked.
Keep the corn cold and damp in the refrigerator until just before cooking.
Then peel off the outside husk and remove the silken threads. Don’t cut off
the stem end unless you own some of those metal com holders. The ears
will be easier to hold if you have a stem attached.
Since the season is all too short, make a feast of corn when you can get it.
Buy at least 2 ears per person. Personally, I can eat 3 or 4 easily.

J. Beard



James Beard's CORNBREAD

MAKES 6 SERVINGS

There are innumerable recipes for corn bread, which is
leavened by baking powder. This one, which is very
moist and rich, happens to be my favorite.

Softened butter, for the pan
1½ cups yellow cornmeal
½ cup all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon plain salt
1 cup whole milk
3 large eggs, well beaten
¼ cup heavy cream
5 tablespoons (½ stick plus 1 tablespoon)
unsalted butter, melted

Preheat the oven to 400°F. Butter an 11
by 8½-inch baking pan. Sift the
cornmeal, flour, baking powder, sugar,
and salt together in a large bowl, to mix
the ingredients thoroughly and distribute
the baking powder evenly. Beat in the
milk and eggs with a wooden spoon until
well mixed. Beat in the cream and,
lastly, the melted butter. Pour into the
buttered pan and bake for 18 to 20
minutes, until risen and golden brown.
While still hot, cut into squares and
serve wrapped in a napkin.


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Ed. Note: I'm going to come down in favor of something I swore I'd NEVER do.

Yep, I'm going to recommend you cook your fresh corn in the microwave.

The result is identical to steamed corn that's been in a clambake pit for hours.

It couldn't be easier!

Ingredients

1 to 4 ears of corn

Instructions

Place the corn on a microwave-safe plate. Microwave on high for 2 to 6 minutes
depending on how many cobs you’re cooking.
Allow the corn to cool (untouched) for about 5 minutes.
Cut 1-inch off the end of the corn that has the stub. The corn could still be quite hot,
so use a hand towel when touching it. Cutting off the stem ends will
remove the husk and silk from the base of the ear, which makes removing the husk much easier.
Slip off the husk and silk.

How Long to Cook Corn in the Microwave

Here’s how long to cook your corn, based on how many pieces you need. But regardless of how many cobs you’re cooking, always be sure to microwave on high.

1 ear – 2 minutes
2 ears – 4 minutes
3 ears – 5 minutes
4 ears – 6 minutes

Also keep in mind that these times can vary based on your microwave wattage. When it comes to cooking, no two microwaves (or ovens) are exactly alike. So if you find that your corn is slightly over or under-cooked, adjust accordingly.

https://insanelygoodrecipes.com/microwave-corn-on-the-cob/#wpzoom-premium-recipe-card

Kernels of gold! Enjoy!