Sweet Corn Heaven

My family was famous in my close-knit Illinois hometown for growing the sweetest, most tender sweet corn around.

People would come in droves to buy it in July and August. But my dad usually just gave dozens and dozens of it away. I think he liked the small moments of fame he received each summer as strangers, friends and relatives went on and on about how great it tasted drenched in butter, salt and pepper. That's all it really needed.

I've been cooking sweet corn for 40 some years, and I just can't seem to duplicate that fresh, crisp flavor of his sweet corn. He picked it practically before the sun came up every morning. That's when it was the freshest.

If you have a farmer's market nearby, buy it from them. Or if some FFA kid, farmer or gardener just happens to set up shop in a park or road, you will be guaranteed the freshest-tasting corn. They usually pick it everyday early in the morning so they can get it to their customers for their lunch and dinner preparations. You never know how long sweet corn has been sitting in your supermarket, even though the sign says "fresh and sweet."

When buying corn, don't get the most yellow ears or the biggest kernels. They will be tough and lack sweetness. Look for crisp, smaller kernels. There are many varieties being grown these days including a mixture of yellow and white sweet corn - sometimes called things like peaches and cream. They are genetically engineered to be extra sweet for better flavor.

Corn-on-the-cob is probably one of my favorite summer-time foods. I could just eat it for a meal, if it is made correctly. There are several ways to deliver a great sweet corn to the table - grilled, roasted, cooked in aluminum foil, boiled or cut off from the ear and sautéed. Buy a couple dozen and experiment.

First of all, I hate taking off the silk. The cooks on the television shows make it look so easy. My father showed us a trick by using a soft kitchen brush and gently swishing it back and forth to get the silk out of the layers of corn. Don't brush very hard or you will damage the kernels and release some of the sweetness.

They say that boiling the corn takes out its sweetness and nutrients. But it's still a standard way of cooking husked corn-on-the-cob. If you cook it this way, just add a tablespoon or so of granulated sugar and a couple teaspoons of salt to the boiling water. Only cook about 10 to 15 minutes.

For handy ways to butter your corn, melt the butter in a microwave cup and use a pastry brush or a new, small painting brush to lather your ear. Sprinkle with whatever seasonings wish such as garlic salt, paprika or just pepper.

To cook corn in its husks - which does keep the flavor better - just peel back the first layers of the husk. This will be the layer that stays attached to while grilling. Tear off the inside husks and silks and rinse the corn with water.

With the outer husks pulled back, put the corn in a big pan of cool water for 20-30 minutes while you are heating up the grill to medium. Grill for a half an hour while continuously turning. Even though you soaked the corn, the husks still will burn. But they are protecting the corn, which will come out so flavorful. Cool, husk and eat with butter.

If you want to just grill the corn directly on the grate, make sure all the silk and husks are removed. Boil the corn (either in the house or on your side burner) in a large pan of water for 10 minutes. Then, place the corn long enough on a medium to medium high grill to get grill marks and extra flavoring.

You can also just put your boiled corn into big sheets of heavy aluminum foil. Put the butter and seasonings right on top, close up the foil well, and grill for 10 minutes.

If you want a whole new way of cooking it, just cut off the kernels into a bowl. Heat a skilled, preferably cast iron, with butter. Salt and pepper the corn, add to skillet on medium heat and start sautéing it until tender.

Anyway you cook it, your family will enjoy this side dish. Add some grilled steaks and life is good.