Raymond Hom

No one knows corn like Iowans. Here are some tips for preparing it, straight from the Hawkeye State. Master a few quick cooking tricks and you can take this classic to new heights of deliciousness.

Prep for the Grill

Finding the sweet spot between done and burned can be tricky with grilled corn. Here's how to get just-right results every time: Soak ears in cold water for an hour, and then grill in the husk for 20 minutes, turning occasionally. Let the corn cool slightly. Remove husks and silk before serving.

Get All the Goodness

When you slice off the kernels, take an extra step and "milk" the cob. It will yield liquid that adds intense flavor to soups or sautes. Holding the ear of corn upright in a bowl, use a paring knife to slice off the kernels. Then scrape the cob with the back of the blade to extract the creamy liquid.

Don't Waste the Cobs

After a meal of corn and lobster, save cobs and shells to use in stock -- it makes fantastic risotto and chowder. Combine cobs, shells, and aromatics (such as onions and herbs). Cover with 8 cups water; bring to a boil. Reduce heat, and simmer until liquid reduces, about 1 hour 30 minutes. Strain twice.


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