Corn

Corn

As much as I love this hand-held summer superstar teamed or grilled, a little effort goes a long way in creating a more substantial summer side. I love cutting corn right off the cob, getting chunky clumps of corn kernels that I then lightly sauté – this brings out a bold sweetness. Sautéing tends to brighten the corn, and it holds up well on its own or tossed with other ingredients.

Please don’t open any ear of corn at the market looking for perfection. You can feel if it is a big intact fat ear. Corn holds up best cold and in its own packaging, the husk.

As soon as corn begins to warm, the sugars break down and corn gets starchy. Tearing it open exposes and warms the cob, and you’re ruining it for everyone.

To slice, hold the pointed stalk end in your hand like a handle, with the flat end on a clean cutting surface. Slice corn off the cob starting about halfway down, holding firmly running a knife down the cob. Go around the cob, then turn over to get the other half.

When sautéing, do not overcook. As soon as the corn darkens from its yellow-milky tone to a darker shiny kernel it is done. Remove from heat and to stop the cooking process, spread out on a sheet pan, and refrigerate just to cool.

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

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