Recipe: How to Store, Freeze and Cook Fresh Corn; Chili Butter and Herb Butters
Side Dishes - VegetablesHOW TO STORE, FREEZE AND COOK FRESH CORN
CHILI BUTTER AND HERB BUTTERS
STORING FRESH CORN:
Keep the corn cold constantly! Husk the corn as soon as you get it home, rinse it, seal it in a plastic bag or airtight container, and immediately refrigerate. The ears will keep well for two to three days or longer (depending on how long the store has had it).
FREEZING CORN AT HOME:
Frozen corn kernels retain their delicious flavor and texture with a few simple steps. Husk the ears, plunge into boiling water and boil for about one minute, then quickly cool in ice water and drain. Cut the kernels from the cob. Transfer kernels to airtight plastic bags or containers, and freeze immediately. Frozen corn kernels store well up to three months.
WAYS TO COOK CORN:
Corn can be cooked in a multitude of ways; each technique brings out the corn's unique flavor in its own way. The corn is done as soon as the "milk" in the kernels is set and the color turns from a soft to a brighter yellow.
How to Skillet or Steam Cook Corn:
In a large skillet bring about 1 inch water to a boil (do not add salt); place husked corn in the skillet or on a rack or steaming basket in the skillet; cover and cook over high heat for 5 to 10 minutes, depending on size and number of ears. If there is more than 1 layer of corn, rotate ears about half way through cooking.
How to Boil Corn:
In a large deep saucepot bring about 4 inches water to a boil; add husked corn; cover and cook over high heat for 5 to 10 minutes,depending on size and number of ears in pot.
How to Boil and Hold Corn:
Fill a large deep saucepot with water; bring to a boil; add husked corn; cover and cook for 5 minutes. Remove pot from heat and let corn stand in water for 25 to 30 minutes.
How to Microwave Corn:
Rinse husked ear in cold water; wrap loosely with clear plastic wrap; microwave on high for 2 to 6 minutes (depending on size and oven power) turning about halfway through cooking. Each additional ear of corn will add 2 to 5 minutes to the cooking time.
How to Roast Corn:
Preheat oven to 500 degrees F. Place husked ears in a shallow pan; brush with vegetable oil; roast for 15 minutes.
How to Grill Corn:
Pull back husks and remove silks; replace husks and tie in place with a string or strip of husk; soak in water for 5 minutes. Grill over hot coals for 10 to 15 minutes, turning often. Remove husks.
How to Cook Corn Kernels:
Place kernels in a small saucepan; add a small amount of water and butter or margarine. Cover and simmer for 5 to 6 minutes. To microwave kernels, place 1 1/2 cups kernels in a microwaveable dish; add 1/4 cup water (or 2 tablespoons water and 2 tablespoons butter); cover loosely with clear plastic wrap and microwave for about 5 minutes.
FRESH CORN ON THE COB WITH CHILI BUTTER
Makes 4 servings
1/2 cup butter, softened
2 teaspoons chili powder
1/2 teaspoon dried oregano, leaves crushed
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 teaspoons lime juice
4 ears fresh corn, shucked
In a small bowl, stir together butter, chili powder, oregano, cumin, salt and lime juice until blended. Spread butter mixture evenly over each ear of corn, dividing evenly. Place in a microwaveable dish; cover loosely with plastic wrap or wax paper. Microwave on HIGH (100% power) 10 to 15 minutes, turning once halfway through cooking time.
HERBED BUTTER 1
Makes 1/2 cup
1/2 cup butter or margarine
1 teaspoon dried herbs, crushed (such as Italian seasoning, oregano, basil)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
In a small saucepan heat butter or margarine until bubbly. Stir in herbs, onion and garlic powders; cook and stir for 10 seconds. Brush over hot corn.
HERBED BUTTER 2
Makes 1/2 cup
1/2 cup butter or margarine
1 tablespoon finely chopped minced green onion (scallion)
1 teaspoon dried herbs, crushed (such as Italian seasoning, oregano, basil)
In a small saucepan heat butter or margarine until bubbly. Stir in green onion and herbs; cook and stir for 10 seconds. Brush over hot corn.
CILANTRO LIME BUTTER FOR FRESH CORN
Makes 1/2 cup
1/2 cup lightly-packed fresh cilantro leaves
1/2 teaspoon grated lime peel
1/2 teaspoon salt
1/2 teaspoon to 1 teaspoon hot pepper sauce
1/2 cup (1 stick) butter, softened
In the bowl of food processor fitted with a metal wing blade, place cilantro, lime peel, salt and hot pepper sauce; process using on and off motions until cilantro is finely chopped, scrapping sides of bowl if necessary. Add butter; process until combined, about 30 seconds. (Or, finely chop cilantro leaves; place in a medium bowl with remaining ingredients; stir until combined.) Serve over hot cooked corn on the cob or other steamed vegetables.
Makes 6-8 servings
Source: Southern Supersweet Corn Council
CHILI BUTTER AND HERB BUTTERS
STORING FRESH CORN:
Keep the corn cold constantly! Husk the corn as soon as you get it home, rinse it, seal it in a plastic bag or airtight container, and immediately refrigerate. The ears will keep well for two to three days or longer (depending on how long the store has had it).
FREEZING CORN AT HOME:
Frozen corn kernels retain their delicious flavor and texture with a few simple steps. Husk the ears, plunge into boiling water and boil for about one minute, then quickly cool in ice water and drain. Cut the kernels from the cob. Transfer kernels to airtight plastic bags or containers, and freeze immediately. Frozen corn kernels store well up to three months.
WAYS TO COOK CORN:
Corn can be cooked in a multitude of ways; each technique brings out the corn's unique flavor in its own way. The corn is done as soon as the "milk" in the kernels is set and the color turns from a soft to a brighter yellow.
How to Skillet or Steam Cook Corn:
In a large skillet bring about 1 inch water to a boil (do not add salt); place husked corn in the skillet or on a rack or steaming basket in the skillet; cover and cook over high heat for 5 to 10 minutes, depending on size and number of ears. If there is more than 1 layer of corn, rotate ears about half way through cooking.
How to Boil Corn:
In a large deep saucepot bring about 4 inches water to a boil; add husked corn; cover and cook over high heat for 5 to 10 minutes,depending on size and number of ears in pot.
How to Boil and Hold Corn:
Fill a large deep saucepot with water; bring to a boil; add husked corn; cover and cook for 5 minutes. Remove pot from heat and let corn stand in water for 25 to 30 minutes.
How to Microwave Corn:
Rinse husked ear in cold water; wrap loosely with clear plastic wrap; microwave on high for 2 to 6 minutes (depending on size and oven power) turning about halfway through cooking. Each additional ear of corn will add 2 to 5 minutes to the cooking time.
How to Roast Corn:
Preheat oven to 500 degrees F. Place husked ears in a shallow pan; brush with vegetable oil; roast for 15 minutes.
How to Grill Corn:
Pull back husks and remove silks; replace husks and tie in place with a string or strip of husk; soak in water for 5 minutes. Grill over hot coals for 10 to 15 minutes, turning often. Remove husks.
How to Cook Corn Kernels:
Place kernels in a small saucepan; add a small amount of water and butter or margarine. Cover and simmer for 5 to 6 minutes. To microwave kernels, place 1 1/2 cups kernels in a microwaveable dish; add 1/4 cup water (or 2 tablespoons water and 2 tablespoons butter); cover loosely with clear plastic wrap and microwave for about 5 minutes.
FRESH CORN ON THE COB WITH CHILI BUTTER
Makes 4 servings
1/2 cup butter, softened
2 teaspoons chili powder
1/2 teaspoon dried oregano, leaves crushed
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 teaspoons lime juice
4 ears fresh corn, shucked
In a small bowl, stir together butter, chili powder, oregano, cumin, salt and lime juice until blended. Spread butter mixture evenly over each ear of corn, dividing evenly. Place in a microwaveable dish; cover loosely with plastic wrap or wax paper. Microwave on HIGH (100% power) 10 to 15 minutes, turning once halfway through cooking time.
HERBED BUTTER 1
Makes 1/2 cup
1/2 cup butter or margarine
1 teaspoon dried herbs, crushed (such as Italian seasoning, oregano, basil)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
In a small saucepan heat butter or margarine until bubbly. Stir in herbs, onion and garlic powders; cook and stir for 10 seconds. Brush over hot corn.
HERBED BUTTER 2
Makes 1/2 cup
1/2 cup butter or margarine
1 tablespoon finely chopped minced green onion (scallion)
1 teaspoon dried herbs, crushed (such as Italian seasoning, oregano, basil)
In a small saucepan heat butter or margarine until bubbly. Stir in green onion and herbs; cook and stir for 10 seconds. Brush over hot corn.
CILANTRO LIME BUTTER FOR FRESH CORN
Makes 1/2 cup
1/2 cup lightly-packed fresh cilantro leaves
1/2 teaspoon grated lime peel
1/2 teaspoon salt
1/2 teaspoon to 1 teaspoon hot pepper sauce
1/2 cup (1 stick) butter, softened
In the bowl of food processor fitted with a metal wing blade, place cilantro, lime peel, salt and hot pepper sauce; process using on and off motions until cilantro is finely chopped, scrapping sides of bowl if necessary. Add butter; process until combined, about 30 seconds. (Or, finely chop cilantro leaves; place in a medium bowl with remaining ingredients; stir until combined.) Serve over hot cooked corn on the cob or other steamed vegetables.
Makes 6-8 servings
Source: Southern Supersweet Corn Council
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