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Traditionally, boiling is the way to
prepare corn on the cob. However, it can be steamed, grilled, roasted, and even
microwaved.
When boiling sweet corn, do not add salt to the boiling water as it only serves
to toughen the kernels as does overcooking.
To shuck corn, pull the husks down the ear and snap off the stem at the base.
Under cold running water, rub the ear in a circular motion to remove the silk or
use a stiff vegetable brush. To remove corn from the cob, you will need a sharp
knife.
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Roasted Corn Bread Pudding
4 ears corn, cleaned and brushed with melted butter
1/2 onion, finely diced small
1 rib celery, finely diced small
1/2 C. butter
1 pint heavy cream
1/2 T. salt
1/2 T. white pepper
1 bunch fresh sage, cut into fine strips
1 to 1 1/2 loaves French bread, cut into 1-inch cubes and lightly toasted (about
1 1/2 quarts)
Lightly roast corn on grill. Allow to cool. Cut kernels off cob with sharp
knife.
In a 3-quart saucepot, sauté onion and celery in butter over medium-low heat
until soft. Add corn, cream, salt and pepper and bring to a boil. Simmer for 4
minutes over medium heat. Remove from heat. Stir well and place half of mixture
in a blender. Purée well. Return purée to remaining mixture in saucepot. Add
sage and lightly toasted bread cubes. Toss well. Allow mixture to sit for 20
minutes for bread to absorb liquid. Place mixture in buttered casserole dish.
Bake at 350°F. for 15 minutes or until hot through.
Serves 6.
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