Yeah, I know it's Corny - Corn Basics

There are times we all crave really crazy things.  One of those times is when you are pregnant if you are a woman.  I have noticed in my boys that growth spurts also cause them.  One of the most interesting ones that has happened in my household, and more than once is corn.  Corn on the cob, popcorn, creamed corn, cornbread, buttered corn, corn salad with cilantro and mayo. etc.  I try to take refuge in that I am from Iowa, and while we are not "The Corn" state (that's Nebraska), we grow and eat a lot of corn.  Believe me when I say that at night on a summer's day you can hear corn grow.  So I think my boys got the corn craving from me.  One other often forgot point is that corn is also a grain, not a vegetable.

The Whole Grain council says that fresh corn is a vegetable and dried corn is a grain.  To me, a grain is a grain.  Here are some great tips from them to make cooking with fresh corn easy.  Fresh corn is very easy to make boiled or grilled and very tasty.  Once cooked try adding different things like other cultures; things like hot sauce, cheese, mayo, and beans.

COOKING

Sweet corn is the best during late summer and early fall (except in Florida, where it is harvested from fall to spring). It should be eaten as soon as possible after harvesting, because the sugars start converting to starches as soon as the corn is picked. However, if you need to store corn, leave the corn in the husk and refrigerate as soon as possible. If the corn has been husked, place it in a plastic bag and store in the refrigerator. Corn that has been cut off the cob can be frozen for 6 months to a year.

Here are some other tips for cooking with fresh sweet corn:

• Remove silk when shucking corn by moving a damp paper towel down against the cob, allowing the silk to stick to the towel. This removes small strands of silk that often adhere to the cob after the husks are removed, and does not damage the kernels.
• Don't add salt to the water when cooking sweet corn because it will toughen the corn. Add a little sugar to the water to boost the flavor.
• Good, fresh, sweet corn does not need to be cooked for long. Try cooking it for just 3 minutes, and see how delicious it can be. You'll never go back to cooking it longer.
• Two to three medium ears of corn are equivalent to approximately 1 pound, depending on ear size. Two medium ears equal approximately 1 to 1 1/2 cups of kernels.
• Corn is best enjoyed the same day it's picked. Look for farm stands that have picked your corn early that same morning!