The flavour of the week at our house is sweet corn on the cob.
Picking corn at the right stage of development has a huge impact on its palatability, whether it’s to be served fresh or preserved.
I know this from experience. Twice I’ve used corn that was a little overripe to make corn relish, thinking that the poor quality of the corn would be masked in the mixture. Not so. It was a lesson learned. The preserving process does not improve the quality of the produce used.
The corn I bought at the farmers’ market on the weekend was just right. The kernels were developed, but still sweet and juicy, with no trace of stodgy, starchy flavour. The husks were fresh and green, and the silk was still silky, not dry. That’s a sign that the corn is freshly picked. Beware of buying corn with dry, browned husks, as you may find that it is not fresh.
It used to be said that you ought to have the water boiling on the stove before picking corn in the garden or bringing it home to cook. That is not as crucial with the newer high-sweetness cultivars, but fresher is always better.
Corn keeps freshest when refrigerated with the husks on. If you buy husked corn, keep it wrapped in plastic until ready to cook it.
Last Sunday, I cooked corn with the husks still attached, using the method for grilling corn that Ross and Willa Mavis describe in their book, Outdoor Cooking from Tide’s Table (Goose Lane Editions, Fredericton, 2000). Here is what they suggest:
“Preheat a barbecue to medium-hot. Carefully open each ear of corn and remove as much of the silk as possible. Rewrap the husks and tie ends with non-plastic twist ties or wire to keep ears sealed. Soak in a pail of cold water for 15-20 minutes. Remove corn from water, and place on barbecue grill. Close lid, and cook 8-10 minutes, turning regularly. Don’t worry if the husks char. Remove corn carefully, let rest for 5 minutes, then trim stalk ends. Remove
