Wednesday, August 2, 2017

Fresh Boiled Corn - Video Recipe

Summer corn is in season and my easy Fresh Boiled Corn video recipe is here just in time for you to try.

The only prep is cleaning the Fresh Corn and that is easy enough, although a little messy with all the silk threads under the Corn husks.

I break off any long stalk parts that are left on. You can boil the Corn whole. I like to break it in half if the Corn is very large.

Fresh Corn is often on sale at my local Latin and regular grocery stores, and you can always pick up a few ears cheaply at your local farmers market or roadside veggie/fruit stand.

Once the Fresh Corn is boiled tender you can add it to your barbecue grill, right beside that steak or hamburger. Turn the Corn a few times to get a little char all around.

When the Fresh Corn is done, and cool enough to handle, slice off the kernels and use them for a few more of my cheap$kate recipes like Roasted Cream Corn, Sweet Corn Pudding, Corn and Tomato Salad, Black Bean and Corn Salad, and Calabasitas Mexican Stew; plus add some fresh cooked corn to Fake Crab Ceviche and Clam Chowder.

I spent my high school years in Louisiana and dug into many backyard Crawfish Boil that features crayfish, corn cobs, and red potatoes boiled in a heady mix of spices that make up a typical spicy seafood boil.

After removing hot Fresh Boiled Corn from the pot, I simply add butter or a fave substitute, and season with salt and pepper. If you have a favorite seasoned salt then use that. You can keep it vegan with a fave butter substitute, or drizzle on a flavorful oil. 

Now is the time to cook with Corn while it is in peak season and cheapest - just the way I like it!
Fresh Boiled Corn - Video Review
Play it here. Video runs 1 minute, 37 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (2 servings)
  • 2 Ears of Fresh Corn - I halved the ears of corn. Okay to add more corn to your pot of water. It will take about the same time to cook, whether it's 2 ears or 4.
  • Water - enough to cover the shucked corn.
  • Salt and Pepper to taste - when serving boiled corn.
  • Butter - or butter substitute when serving boiled corn.

      Over high heat, add enough water to a pot to cover cleaned corn. 

      As water comes to a boil clean the corn cobs. Remove the silk and husks that cover the corn. Silk are thin soft threads. They will take the longest to remove - a quick rinse of water in the sink will help take off the smallest strands of silk and boiling will get rid of any that's left.

      You can break off any longer stem. Sometimes it's hard to remove, so it's okay to just leave it on. I like to half my corn cobs if my pot is small. Also, kids may enjoy corn that is smaller and halved.

      Add cleaned corn to water. Bring to a boil, then reduce heat to a low boil or simmer. Cover pot and cook corn until it is tender about 10 minutes.

      Some like their corn cooked less and others like it cooked longer - it's up to you.

      When done, allow corn to cool for a minute before serving as it's very hot. Be careful handling hot corn. 

      I just like salt, pepper, and butter on my hot Boiled Corn. If you have a favorite seasoned salt then use that. Okay to leave out pepper. 

      During barbecue season I throw a couple of Boiled Corn cobs on the grill when I cook a steak or hamburger. Depending on the hotness of your grill it takes about as long to cook a steak as grilling Boiled Corn.

      Turn the corn when one side is slightly charred. You can char the corn as much as you like. Grilled Corn will dry out some.

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