Corn

Corn / Maize

Maize is a corn which was first cultivated by the indigenous people of Southern Mexican about 10,000 years ago. It had spread throughout the western world until the European explorers came in 1492 and brought it back to Europe.  It can be cooked any number of ways, including ground to create cornmeal. In the Southern United States they call it grits, in Italy they call it Polenta. In Central and South America they make taco shells from it.

For regular cooked corn on the cob or off, its very simple and does not need over cooking.  The longer you cook it the more gummy it will become because of all the starch.

BOILING:
For perfectly cooked corn, bring a pot of salted water to a boil. Turn the heat off once it begins to boil and add the corn. Allow to steep for 10 minutes. If you forget that its in there, no problem, it can continue to steep for up to a half hour without over cooking. This is the best way to cook corn.

GRILLING:
Leave husks on, but tear them back to loosen them. Dip in cold water, place on the grill and allow them to steam in the husks on the grill.

SAUTEE:
Remove corn from the cob and put in a sauté or sauce pan with butter or water for 10 minutes over medium heat.


 

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