Corn Recipes like Grilled Corn and Corn Souffle

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Corn Recipes Have Good Souffle Recipes if you are Learning How to Cook Vegetables

Corn recipes consist of fried corn, stews, soups casseroles, and even grilled corn. Corn dishes are probably the all time favorite vegetable accompaniment for dinner for most people. If you are learning how to cook vegetables it is good to know that corn adds fiber and color to the diet and is very delicious served on the cob.

Corn recipes, How to cook potatoes, How to cook sweet potatoes, Grilled corn, How to cook beets, vegetables recipes, how to cook spaghetti squash, how to cook artichokes, eggplant recipes

The best time to buy corn is in its growing season from May to September. This brings back great memories of my childhood. Dad always raised a large garden, and of course, we anxiously awaited the first ears for corn recipes. Our favorite way is when Mom would get a large pot of water boiling. We would pick the corn, take off the husk and Mom would drop them in the boiling water. It only took a few minutes and it was ready and hot. We would spread the ears with fresh butter, sprinkle with salt and pepper and eat with our hands. How delicious!

When buying fresh corn for your corn recipes, look for medium size ears of corn with bright plump milky kernels just firm enough to offer slight resistance to pressure. Tiny kernels are a sign of immaturity and very large dark yellow kernels are a sign of toughness from being too old. Use the fresh corn as soon as possible. If you are not using it immediately, store immediately in the refrigerator with the husk on.

Corn is conveniently available in every supermarket the year round. It can be purchased frozen in packages alone and quite often with other vegetables like Lima beans or green beans. Whole kernel corn and creamed style corn is available in cans; also you will find corn canned with other vegetables. In jars, in the condiment section of the supermarket you will find pickled corn, jars of baby corn and corn relish.

ROAST CORN RECIPE

Fresh corn on the cob, with shucks on

Butter, salt and pepper to taste

Plunge the corn into a bucket of cold water and let it set at least two hours.

While the coals are heating in an outdoor grill, shuck the corn almost to the bottom of the cob; remove as much silk as possible.

Rub the corn with butter and sprinkle with salt and pepper.

Pull the shucks back up and tie at the top with a string or a piece of shuck.

Place the corn on the grill and cover them with a wet, wrung out gunny sack (burlap sack- often grain, potatoes etc are bagged in) to keep in the steam.