Summary
THEY'RE out on the edge of the highway, parked at your local gas station or mall, or maybe they're at a stand at the end of a driveway on Henderson Highway. They've got the goods and you know there's nothing as good as homegrown.
Storing the Gold: From the minute corn is harvested until you cook it, its sugars start to convert to starch and it becomes less sweet. The sooner you cook it, the better. In an ideal world, you would have a pot of water boiling in the field and as you pulled the ears from the stalk you would toss them in directly. But if you have to store it, Cook's Illustrated Guide to Grilling & Barbecue suggests wrapping it (with the husk intact) in a wet paper bag and then a plastic bag in the fridge. But try to cook it within 24 hours.Grilling Corn: To prep the corn, peel away all but the last layer of the husk and trim off the silk at the end. Grill it over a medium-hot fire and turn frequently (every minute and a half or so). When the dark outlines of the husk begin to show through, it's ready. Place it on a platter, peel away the husk and serve it with butter and salt. Don't ignore other possibilities, though: lemon pepper is good and so is a bit of garlic and honey. (From The Cook's Illustrated Guide to Grilling & Barbecue).See the full content of this document
Extract
A-Maize-Ing Taste
Straight off the cob or used in soups and sides, there's nothing like fresh, sweet corn
Wendy BurkeTHEY'RE out on the edge of the highway, parked at your local gas station or mall, or maybe they're at a stand at the end of a driveway on Henderson Highway. They've got the goods and you know there's nothing as good as homegrown. They're selling corn.Wel...See the full content of this document
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