Corn Cooking Tips
Hunter Brothers take great pride and care in producing the sweetest, most tender sweet corn there is. Here are a few tips so that you enjoy its full flavour.
Just eat it! The sweetest corn, is the freshest corn. Buy the corn as close to the day you plan to eat it as possible. Keep it cold by refrigerating or keeping it in a cool spot. Do not husk it until you are ready to eat it. There are a few ways to husk corn. Two are, pulling the leaves off or cutting the butt off and sliding the cob out of the husk.
Boiling: Hunter Brothers Hydrocooled Sweet Corn is so sweet you could eat it raw. We like to boil it just long enough so that the butter melts. Bring water to a boil. Put husked cobs in the boiling water. COOK FOR 2 MINUTES! The water doesn’t need to come back to a boil. You are just giving it a hot bath. Remove from water, butter, season with salt, pepper, salsa, hot sauce, mayonnaise or any other seasoning that you prefer and……… ENJOY!
On the grill: Many people like to grill corn on the BBQ. They do it with all the leaves on, just a single layer or none at all. The less leaves, the more vigilant you have to be when cooking. Whatever method you use remember to pull the leaves back first and remove the silk strands from corn. Add oils and/or seasonings under the leaves and re-wrap them, season the husked cobs and cook them or cook the corn then add the seasonings. Cooking time varies according to preference but rolling the cob over and over is essential when grilling. Usually the corn is cooked when the outer leaves are charred or the bare cob begins to turn darker which indicates the caramelizing of the sugars. Anywhere up to 20 minutes is suggested but once you get used to grilling you will become more familiar with what you want.
Hunter Brothers suggest that no matter what method you choose, a drizzle of fresh lime just before you bite in adds a special zest to the taste.
Another interesting way we saw was the “cooler method”. If you are camping and do not have a large pot, empty your cooler, clean it, place the cobs of husked corn in the cooler and pour boiling water over the cobs. Shut the lid and wait 2 minutes before eating. We do suggest that after 2 minutes you drain the water off the corn as it will continue to cook in the water. If you keep the lid shut the corn will stay hot.
Freezing: The best and simplest way to freeze corn is to first boil or blanch it (see Boiling). There are many ways and tools to remove the kernels from the cobs. We suggest that you place the blanched cob inverted in the funnel part of an angel food pan (or Bundt pan) and scrape the kernels off the cob with a sharp knife. When the pan is full (8-10 cobs), scoop corn with a ladle and fill plastic storage bags with corn. Freeze.
You can freeze corn all at once or every time you have corn you can process any uneaten cobs by removing the kernels, placing them in bags and freezing. You have already blanched them by boiling them for 2 minutes so your halfway there.
To cook frozen corn, either boil in storage bag (so juices don’t evaporate) or remove from bag and microwave.
A few of our favourite recipes:
- 4 bacon slices, diced
- 1 medium onion, sliced or chopped
- 2 cups of niblet corn (fresh or frozen)
- 1 1/2 cups diced raw potato
- 10 oz. cream of mushroom soup
- 3 cups milk
- 1/2 tsp. salt
- 1/8 tsp. pepper
Put baon and onion into large pot. SautŽ together until onion is clear and limp.
Add rest of ingredients. Bring to boil. Cover and simmer until potato is cooked. Stir occasionally.
Makes: 6 cups (1.3 litres)
Source: Company’s Coming Soups and Sandwiches
- 8 ears fresh corn, husked and cleaned
- 1/2 cup vegetable oil
- 1/4 cup cider vinegar
- 1 1/2 tsp. lemon juice
- 1/4 cup minced, fresh parsley
- 2 tsp. sugar
- 1 tsp. salt
- 1/2 tsp. dried basil
- 1/8 to 1/4 tsp. cayenne pepper
- 2 large tomatoes, seeded amd coarsely chopped
- 1/2 cup chopped onion
- 1/3 cup chopped green pepper
- 1/3 cup chopped sweet red pepper
In large saucepan, cook corn until tender. See How to Cook Corn. Drain, cool and set aside.
In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper.
Cut cooled corn off the cob (about 4 cups). Add corn, tomatoes, onion and peppers to the oil mixture.
Mix well. Cover and chill for several hours or overnight.
Makes: 10 Servings
Source: Country Woman July/August 1993
- 10 cups fresh whole kernel corn
- 1 small head cabbage, shredded
- 6 medium onions, chopped
- 4 medium green peppers, chopped
- 2 medium sweet red peppers, chopped
- 1 quart cider vinegar
- 4 cups sugar
- 2 1/2 tsp. ground turmeric
- 2 1/2 tsp. dry mustard
- 2 tsp. celery seed
- 2 tsp. salt
In large Dutch oven, combine corn, cabbage, onions and peppers.
In a bowl, stir together remaining ingredients. Pour over vegetables.
Bring to a boil; reduce heat and simmer for 10 minutes.
Ladle into hot sterilized jars, leaving 1/2 inch headspace.
Adjust caps. Process in a boiling water bath for 10 minutes.
Let stand for at least 1 week to blend flavours.
Makes: 14 12-oz jars
Source: Country Woman July/August 1993
- 1 cup flour
- 3 tbsp. cornmeal
- 1/2 tsp. salt
- 2 tsp. baking powder
- 2 tbsp. sugar
- 1/2 tsp. baking soda
- 1 1/2 cups milk
- 1 egg
- 1 tbsp. vegetable oil
In a bowl, combine dry ingredients. Add milk, egg, and oil. Stir (but not too well).
Makes: lots of pancakes and/or waffles
Source: Hunter family favorite