All American Corn on the Cob

There are several types of corn, including field, flint, flour, pop, sweet, waxy and pod. However, only a few varieties are used by the consumer. Up until the mid-nineteenth century, field corn was the most common variety found on the dinner table. But with great strides in the cultivation of corn hybrids, sweet corn was developed and has become the most popular variety for eating.

Field corn is used mainly in the manufacture of cereals, starches, and other corn products. And, field corn, is also used to make food for animals. Much of the livestock and poultry in America is corn fed.

The other major type is sweet corn, also called corn on the cob. This type of corn has a high sugar content, thus, making it very good to eat. The sweet corn kernels are more tender and the ears are slightly smaller than those of field corn.

There are also other varieties of corn grown on a limited scale. These are used in the making of other food products that have corn added to them. These included popcorn and the tiny sweet corn ears that are used for pickling.

Sweet corn can be purchased fresh almost all year long in some areas, but the peak time for this crop is during the summer months. Because it is perishable, purchase just before using.

Choose ears that are well filled with even rows of plump, milky kernels. To find out if the kernels are milky, apply slight pressure on them. Tiny kernels on the cob most often are immature and will lack flavor. The husk should have a fresh, green color, and the ears should be without worm damage.

Creamed corn and whole kernel corn are also available canned. It can be purchased frozen on the cob, cut off the cob, or mixed with other vegetables. Pickled miniature corn on the cob can be purchased in many gourmet food shops.

Use fresh corn as soon as possible after purchasing for best eating quality. Because the sugars in the kernel start turning to starch after it is picked, corn will lose its sweet flavor quickly, especially if stored unrefrigerated. Store it in the coolest part of the refrigerator as soon as possible after picking. If desired, the husks can be removed from the ears, then the ears can be placed in a plastic bag or wrapped in foil and refrigerated.

For out of season use, corn can be canned by either hot pack or raw pack methods, as whole kernel or cream style corn. For whole kernel corn, the cob is not scraped. Cream style corn is prepared by cutting only about half the kernel off the cob, then scraping the cob.

Or, corn can be frozen either on the cob or cut off. To freeze corn on the cob, husk and remove the silks. Always wash the corn before processing it. If the ears of corn have become mature, do not use them for eating. Blanch small ears 7 minutes in boiling water, medium ears 9 minutes and large ears 11 minutes. Chill in cold water, changing water frequently, allowing about the same amount of time for cooling as for blanching. After sorting and washing the corn, you can freeze it to eat at a later time.

You can find corn recipes from breakfast, lunch, dinner and every meal in between. Consequently, there is a corn dish to suit every occasion, from a backyard barbecue corn on the cob to fancy corn presented in a silver serving dish. An assortment of corn recipes would include soups and chowders, both main dish and vegetable casseroles, skillet dishes, quick breads, puddings, scallops and relishes.

When eating corn on the cob, use plastic handles and insert them in the ends of the ears for ease in handling. Serve with plenty of butter, either plain or whipped, and pass snipped chives, salt, and pepper so each person can season to his individual taste.