I am one who really, really doesn't want summer to come to an end. I will say, however, the end of summer does bring a few good things...like Sweet Corn!
Sweet Corn can be a side dish when only a few ears are available, but can also be the main course with sides of fresh salad greens, cantaloupe and fresh lemonade.
There are many ways to prepare Sweet Corn including the traditional boiling water with a dash of salt. Sweet Corn can also be cooked on the grill while still in the husk.
Our latest favorite, which is not an extraordinary culinary creation by any means, is Sweet Corn ala Microwave. Taking an ear of corn still in the husk, snap the remaining stalk at the base of the sweet corn and pull off this piece of stalk which usually will also bring along a few of the outside pieces of darker green corn stalk. It is fine for some of the darker green outside stalk pieces to come off as you just need a layer of a few lighter green corn stalk pieces to remain around the ear of corn. I also snip or pull off the silk at the top of the ear of corn just to minimize mess in the microwave.
Microwave each ear of corn approximately three minutes. I have microwaved up to three ears of corner together (nine minutes). When the Sweet Corn has been microwaved it is extremely hot so use an oven mitt and extreme caution when removing the corn from the microwave.
Place corn, still in husk, under cold running water for a approximately 30 seconds to allow corn to be easily handled. Husks should remove easily and Sweet Corn can now be prepared as usual.
This is not a fancy way to prepare Sweet Corn and can take some time for a big crowd, but if you are wanting to have a great meal in literally minutes, this little tip is for you! ENJOY!!!
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