CORN

Corn has long been popular in Massachusetts. It was an important crop of the Indians who introduced it to the Pilgrims in 1620. It is a cereal grain and thus related to wheat, oats, barley, sorghum, rice.

Sweet corn provides a fair amount of vitamin C and useful amounts of other vitamins.

Selection

Choose ears of sweet corn which have fresh, green, succulent husks. The silk ends should be free of decay and worm damage while the stem ends should not be too discolored or dry. Kernels should be plump but not too mature, and should cover the ear well; they should be soft and milky.

1 dozen ears of corn gives about 2-1/2 cups of cooked kernels.

3 to 6 lbs. give 1 quart of canned corn.

1 bushel (35 lbs.) gives 14-17 pts. frozen corn; 2-1/2 lbs. gives 1 pt. frozen corn.

Storage

     Leave the husks on the store corn, uncovered, in the refrigerator. For sweetest taste, use corn as soon as possible.

Preparation

     Corn should be eaten as soon as possible after harvesting before it begins to lose its natural sweetness. It is important not to overcook corn.

Corn on the Cob

Boiled: Remove the husks and silk. Drop ears slowly into boiling water. Cover and cook corn 4 to 10 minutes until tender; time depends on the corn's maturity. Drain and serve immediately, either whole or scraped form the cob, with butter and salt. If corn is very young and fresh, boil enough water to cover the corn. Drop ears in slowly, cover tightly, and remove from heat. Let ears stand in hot water for about five minutes until tender. Drain and serve immediately with butter and salt.

Microwaved: Remove husks and silk. Sprinkle with water and wrap in plastic wrap, or place in covered dish with small amount of water; microwave on high for about 6 minutes until tender. Or, microwave in the husk with silks removed, about 6 minutes on high.

Steamed: Remove husks and silk. Steam ears over boiling water 10-15 minutes until tender. Serve immediately with butter and salt.

Roasted or grilled in the husk: Pull back the husks without completely detaching them, remove silk and blemishes. Dip the ears in cold water and replace the husks, twisting them at the end. Broil them on a grill over hot coals. Turning frequently, about 15 minutes. Remove husks and serve with butter, salt and pepper.

Roasted in Foil: Remove husks and silk. Rub ears with butter, salt and pepper. Wrap them individually in foil and bake at 400 degrees F about 15 minutes. Or roast them over hot coals, turning several times. When tender, unwrap and serve immediately.

Corn cut from the cob: Remove husks and silk. Cut or grate corn kernels from cob. Simmer kernels several minutes in butter or cream until just tender. Serve immediately with salt and pepper. Or season with Worcestershire sauce and minced garlic. Corn cut from the cob combines well with several other vegetables, such as green peppers, and tomatoes. It can be used in custards, puddings, fritters, soufflés, stuffed peppers, soups, chowders, relishes, and mixed pickles. Corn can be frozen or canned.

Fried Oysters With Spicy Corn Salad
Andree Robert, Maison Robert, Boston

4 ears corn
1 tomato, peeled, seeded and chopped
1 red pepper, diced
3 scallions, thinly sliced
1 tsp. chopped cilantro (or basil, if you prefer)
cayenne pepper
1 jalapeno pepper chopped (optional)
1/4 cup sherry vinegar
1/2 cup olive oil
salt and pepper
6 oysters per person
1/2 cup bread crumbs per person
1 stick butter

1. Cut off the kernels from the ears of corn. Bring 4 cups of well salted water (taste it) to a boil. Put corn in the water and cook for 3 minutes. Drain the water and cool off the corn in a colander with cold water.

2. Mix corn, tomato, red pepper, scallions, herbs, cayenne pepper to taste, jalapeno pepper if desired, vinegar and olive oil, salt and pepper. Arrange corn salad on a bed of lettuce on individual plates.

3. Coat the oysters with breadcrumbs and fry in butter in a medium hot pan. When golden brown on both sides arrange on top of the corn salad and serve immediately.

Sweet Corn and Bread Pudding
Jasper White, Jasper's Boson

1/2 loaf white bread, preferably unsliced
3 tbs unsalted butter
6 ears of corn, kernels cut off and cobs scraped (about 3 cups)
1 tbs chopped fresh parsley
1 tsp table salt
1/2 tsp freshly ground black pepper
4 eggs
2 cups milk
3 ounces Cheddar cheese, grated (3/4 cup)

1. Preheat the oven to 350 degrees F. Trim off the crust and cut the bread into 1/2 to 3/4 inch cubes. You should have about 3 cups, loosely packed. Melt the butter and grease a 9-inch square baking dish with about 1 tablespoon of it. Drizzle the rest over the bread cubes. Toss the bread cubes and place on a sheetpan. Place in the oven until they begin to turn golden brown (12 to 15 minutes).

2. Toss the toasted bread cubes with the corn and parsley. Season with salt and pepper to taste. Spread evenly in the baking dish.

3. Whisk the eggs and milk together and pour over the bread and corn. Let sit about 10 minutes, pressing down lightly on the bread 2 or 3 times so that it absorbs a good amount of the custard.

4. Sprinkle the cheese over the top. Place in the oven and bake until done (about 1 hour). Test by inserting a knife in the center; it should come out clean. If the top is brown and the custard is not completely set, you may wish to cover it loosely with aluminum foil for the last few remaining minutes of baking. Allow the pudding to stand for at least five minutes before cutting into squares.

Serves six to eight as an appetizer or side dish, or three to four as an entree.