{"id":33278,"date":"2013-08-05T16:33:01","date_gmt":"2013-08-05T16:33:01","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=33278"},"modified":"2017-04-18T08:22:39","modified_gmt":"2017-04-18T13:22:39","slug":"what-to-do-with-corn-on-and-off-the-cob","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/what-to-do-with-corn-on-and-off-the-cob\/","title":{"rendered":"What to do with Corn on (and off!) the Cob"},"content":{"rendered":"

\"Corn\"<\/a>Please note: Eileen Goltz is a freelance kosher food writer.\u00a0<\/strong>The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog or web site.<\/em><\/p>\n

When you\u2019re looking to pick the very best, sweetest and most succulent ears of corn you don’t have to pull back the husks all the way to the bottom to find out if they are \u201cgood.” You also don’t really need to worry about bugs until late in the season when the stuff being picked has been out there since day one. You should look for ears that have bright green husks that are damp (sticky) yellow to brown colored silks poking out of the top.\u00a0 If the tassels are black or dry, the corn is old.<\/p>\n

The truth of the matter is there is no correlation between the color of corn and its sweetness. (Yes, I know that countless numbers of you are getting ready to blast me an e-mail to set me straight but trust me on this: good corn is good corn no matter the color). The preference is personal. To make sure your corn is eaten at the peak of perfections you need to know that as soon as the ear is picked, its sugar begins to convert to starch, reducing its sweetness level. Corn can lose 25% or more of its sugar within a day of picking so, if you can, cook and serve your corn the day it\u2019s picked.<\/p>\n

For many, the shucking (or husking if you prefer) part is easy, it\u2019s getting those pesky silky string off that\u2019s the problem. A quick trick is to rub down the ear with a wet paper towel. If you plan on boiling or grilling your ear great, you\u2019re good to go. If, however, you want to cut the kernels off the cob, stand it on end and run a sharp paring knife straight down the sides.<\/p>\n

If for some inexplicable reason you can\u2019t consume all 3 dozen ears the day you buy them or you can\u2019t find any fresh corn you can boost the sweetness of the ears by adding a bit of sugar to the boiling water. Use about 1 teaspoon sugar for each quart of water you boil it in.<\/p>\n

Corn Equivalents<\/span>:<\/h4>\n
    \n
  • 1\u00a0medium ear of corn = about \u00be cup of corn kernels<\/li>\n
  • 2\u00a0medium ears of corn = 1 cup corn kernels<\/li>\n
  • 1\u00a0(10-oz.) package frozen corn kernels = 1\u00be cups corn kernels<\/li>\n<\/ul>\n
    \n

    Eileen\u2019s Recipe\u00a0for Perfect Corn\u00a0on the\u00a0Cob<\/strong><\/span><\/h3>\n

    Use a large pot. One big enough to hold 3 to 4 ears of corn at a time. Make sure there is room in the pan for water to cover the corn when it\u2019s being cooked. <\/em><\/p>\n

    Instructions<\/span>:<\/h4>\n
      \n
    1. Fill 2\/3\u2019s full with water. Cover and bring the water to a boil.<\/li>\n
    2. Add the corn ears (no more than 4 or 5 at a time and cook on high (covered or not, you choice) for 3 to 4 minutes but no more. Seriously, no longer than the amount of time it takes for the kernels to get really hot.<\/li>\n
    3. Drain and serve immediately.<\/li>\n<\/ol>\n

      Optional toppings: butter, salt, pepper<\/em><\/p>\n

      \n

      Fresh Corn Custard Tart (dairy)<\/strong><\/span><\/h3>\n

      8 servings<\/p>\n

      Ingredients<\/span>:<\/h4>\n
        \n
      • 8 large eggs<\/em><\/li>\n
      • 1\u00bc cup whipping cream<\/em><\/li>\n
      • 2 Tablespoons maple syrup (use the real stuff)<\/em><\/li>\n
      • 4 to 5 cups bread chunks (I use French or Italian or Challah)<\/em><\/li>\n
      • 1\u00bd cups corn (from 3 medium ears)<\/em><\/li>\n
      • 2 teaspoons chopped fresh tarragon<\/em><\/li>\n
      • \u00bd teaspoon salt<\/em><\/li>\n
      • \u00bc teaspoon freshly ground white pepper<\/em><\/li>\n<\/ul>\n

        Instructions<\/span>:<\/h4>\n
          \n
        1. Grease a 9×9-inch baking pan and set it aside.<\/li>\n
        2. In a large bowl combine the eggs, cream, and maple syrup. Mix to combine.<\/li>\n
        3. Add the bread, corn, tarragon, salt and pepper and mix to combine. Let sit for 20 minutes. (you can make the custard to this point and let it sit over night if you want to make it for breakfast the next day).<\/li>\n
        4. While it\u2019s sitting, preheat the oven to 375\u00b0F.<\/li>\n
        5. Spoon the mixture into the prepared pan and bake until puffed and set in center, 30 to 40 minutes.<\/li>\n
        6. Cool 10 minutes then cut into 8 pieces.<\/li>\n<\/ol>\n

          My file source unknown<\/em><\/p>\n

          \n

          Fresh Corn Griddle Cakes (dairy or pareve)<\/strong><\/span><\/h3>\n

          Ingredients<\/span>:<\/h4>\n
            \n
          • 1 egg<\/em><\/li>\n
          • 1 cup milk or non dairy substitute<\/em><\/li>\n
          • \u00be cup cornmeal<\/em><\/li>\n
          • \u00bd cup flour<\/em><\/li>\n
          • \u00bd teaspoon kosher salt<\/em><\/li>\n
          • 2 teaspoons baking powder<\/em><\/li>\n
          • 1 teaspoon dried tarragon or marjoram (or 2 teaspoons minced fresh)<\/em><\/li>\n
          • 6 green onions, sliced thin, divided in half<\/em><\/li>\n
          • 1 jalape\u00f1o pepper, seeded and chopped<\/em><\/li>\n
          • 2 cups fresh corn kernels<\/em><\/li>\n
          • \u00bc cup oil<\/em><\/li>\n
          • Sour cream or yogurt (optional)<\/em><\/li>\n<\/ul>\n

            Instructions<\/span>:<\/h4>\n
              \n
            1. In a bowl combine the egg and milk and whisk them together. Add the cornmeal, flour, salt, baking powder and stir to combine. Fold in half\u00a0of the chopped green onions, the chopped jalape\u00f1o, and corn. Mix to combine.<\/li>\n
            2. In a large frying pan heat 2 Tablespoons of the oil.<\/li>\n
            3. Spoon approx \u00bc cup batter into the hot pan. Cook for 3 minutes, flip the griddle cake over (only flip it once) and continue cooking until its golden brown. It should be about 6 minutes total cooking time.<\/li>\n
            4. Repeat the process with the remaining batter, adding more oil as needed so they don\u2019t stick.<\/li>\n<\/ol>\n

              Serve with sour cream and the remaining sliced green onions.<\/em><\/p>\n

              Submitted by Lois Kalet, West Orange NJ<\/em><\/p>\n

              \n

              Corn\u00a0Chowder (meat)<\/strong><\/span><\/h3>\n

              Ingredients<\/span>:<\/h4>\n
                \n
              • 2 slices kosher breakfast beef, chopped<\/em><\/li>\n
              • 1 onion, chopped<\/em><\/li>\n
              • 3 Tablespoons flour<\/em><\/li>\n
              • 1 lb.\u00a0Yukon Gold potatoes, peeled and chopped<\/em><\/li>\n
              • 6 cups chicken broth<\/em><\/li>\n
              • 4 cups shredded cooked chicken<\/em><\/li>\n
              • Kernels from 3 ears corn (about 3 cups)<\/em><\/li>\n
              • \u00bc to \u00bd cup non dairy creamer<\/em><\/li>\n
              • Salt and pepper to taste<\/em><\/li>\n
              • 2 medium tomatoes, seeded and chopped (garnish)<\/em><\/li>\n
              • 1 avocado, pitted, peeled, and chopped (garnish)<\/em><\/li>\n
              • 1 cup loosely packed cilantro leaves (garnish)<\/em><\/li>\n
              • 2 limes cut into wedges (garnish)<\/em><\/li>\n<\/ul>\n

                Instructions<\/span>:<\/h4>\n
                  \n
                1. In a large, heavy pot over medium-high heat, cook the breakfast beef until the meat starts to brown.<\/li>\n
                2. Add the onion and cook until the onions begin to soften, 4 to 5 minutes. Add the flour and cook, stirring for about 3 minutes and the flour starts to turn a little brown. Add the potatoes and broth.<\/li>\n
                3. Bring the mixture to a boil then reduce to a simmer. Cook about 7 to 10 minutes when the broth starts to thicken and the potatoes are tender add the chicken and corn and bring the soup back to a boil for 1 minute.<\/li>\n
                4. Reduce the heat, and gently stir in the non dairy cream. Cook for 2 to 3 more minutes, season with salt and pepper and serve.<\/li>\n<\/ol>\n

                  You can garnish with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.<\/em><\/p>\n

                  Modified from epicurean.com<\/em><\/p>\n

                  \n

                  Crazy Mixed-Up\u00a0Corn Salad\u00a0(pareve)<\/strong><\/span><\/h3>\n

                  8 servings<\/p>\n

                  Ingredients<\/span>:<\/h4>\n
                    \n
                  • 2 lbs. green beans, trimmed, blanched<\/em><\/li>\n
                  • 2 cups corn kernels<\/em><\/li>\n
                  • 1 red bell pepper, finely chopped<\/em><\/li>\n
                  • 1 small red onion, finely chopped<\/em><\/li>\n
                  • 2\/3 to 1 cup black olives cut in half or slices<\/em><\/li>\n
                  • 1\/3 cup chopped fresh basil<\/em><\/li>\n
                  • \u00bc cup olive oil<\/em><\/li>\n
                  • 3 Tablespoon balsamic vinegar<\/em><\/li>\n
                  • 3 Tablespoon lemon juice<\/em><\/li>\n
                  • 2 teaspoons minced garlic<\/em><\/li>\n
                  • 1 Tablespoon sugar<\/em><\/li>\n
                  • Hot sauce, such as Tabasco (optional)<\/em><\/li>\n
                  • Salt and pepper to taste<\/em><\/li>\n
                  • 1 head of red leaf or romaine lettuce shredded<\/em><\/li>\n<\/ul>\n

                    Instructions<\/span>:<\/h4>\n
                      \n
                    1. In a large bowl combine the corn, green beans, bell pepper, onion, olives and basil. Toss to coat.<\/li>\n
                    2. Add the oil, vinegar, sugar, lemon juice, and garlic; toss to mix well. Season with salt, and pepper and hot sauce if you like a little kick to your salad.<\/li>\n
                    3. Place the shredded lettuce in a salad bowl. Add the corn mixture, toss to combine and serve.<\/li>\n<\/ol>\n

                      My file source unknown<\/em><\/p>\n

                      \n

                      Corned\u00a0Beef\u00a0and Corn Hash (meat)<\/strong><\/span><\/h3>\n

                      6 servings<\/p>\n

                      Potato cubes take time to cook but you can speed the process up microwaving or steaming them for a few minutes prior to putting them in the pan.<\/em><\/p>\n

                      Ingredients<\/span>:<\/h4>\n
                        \n
                      • \u00bd lb.\u00a0corned beef, cut into bite sized pieces<\/em><\/li>\n
                      • 1 pound red potatoes (3+ cups), diced into \u00bc- to \u00bd-inch cubes<\/em><\/li>\n
                      • Salt and pepper<\/em><\/li>\n
                      • 4 ears fresh corn (2\u00bd to 3 cups)<\/em><\/li>\n
                      • 5 or 6 green onions, thinly sliced<\/em><\/li>\n
                      • 6 eggs<\/em><\/li>\n<\/ul>\n

                        Instructions<\/span>:<\/h4>\n
                          \n
                        1. In a skillet cook the corned beef until it starts to sizzle and get a bit crunchy. Remove the corned beef to paper towels to drain but leave the grease in the pan.<\/li>\n
                        2. Heat the remaining fat in the pan and add the potatoes. Season with pepper and a little salt. Cook until the potatoes start to brown on the bottom and then flip them so they become totally browned on all sides.\u00a0 Cook for about 15 to 20 minutes.<\/li>\n
                        3. Drain any excess into a skillet and set it aside.<\/li>\n
                        4. Add the corn the potato mixture. Mix to combine and stir to make sure it doesn\u2019t stick. Cook for 4 to 5 minutes, add the corned beef or and mix to combine.<\/li>\n
                        5. Cook the eggs, sunny side up in the skillet.<\/li>\n
                        6. Divide the potato mixture between 6 plates and top each with an egg and sliced green onion and serve.<\/li>\n<\/ol>\n

                          Modified from about.com<\/em><\/p>\n

                          \n

                          \u00a9 Eileen Goltz corn 13a<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

                          Get shuckin’ with these super yummy corn recipes!<\/p>\n","protected":false},"author":53,"featured_media":33282,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[21,7,1,8],"tags":[],"class_list":["post-33278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-food","category-israel","category-recipes"],"yoast_head":"\nWhat to do with Corn on (and off!) the Cob - OU Life<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/what-to-do-with-corn-on-and-off-the-cob\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What to do with Corn on (and off!) the Cob - OU Life\" \/>\n<meta property=\"og:description\" content=\"Get shuckin' with these super yummy corn recipes!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/what-to-do-with-corn-on-and-off-the-cob\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2013-08-05T16:33:01+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-18T13:22:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/iStock_000009464766Small.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"847\" \/>\n\t<meta property=\"og:image:height\" content=\"567\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eileen Goltz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eileen Goltz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/what-to-do-with-corn-on-and-off-the-cob\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/what-to-do-with-corn-on-and-off-the-cob\/\",\"name\":\"What to do with Corn on (and off!) the Cob - OU Life\",\"isPartOf\":{\"@id\":\"https:\/\/www.ou.org\/life\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/what-to-do-with-corn-on-and-off-the-cob\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/what-to-do-with-corn-on-and-off-the-cob\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ou.org\/life\/files\/iStock_000009464766Small.jpg\",\"datePublished\":\"2013-08-05T16:33:01+00:00\",\"dateModified\":\"2017-04-18T13:22:39+00:00\",\"author\":{\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.ou.org\/life\/food\/recipes\/what-to-do-with-corn-on-and-off-the-cob\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/what-to-do-with-corn-on-and-off-the-cob\/#primaryimage\",\"url\":\"https:\/\/www.ou.org\/life\/files\/iStock_000009464766Small.jpg\",\"contentUrl\":\"https:\/\/www.ou.org\/life\/files\/iStock_000009464766Small.jpg\",\"width\":847,\"height\":567},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.ou.org\/life\/#website\",\"url\":\"https:\/\/www.ou.org\/life\/\",\"name\":\"OU Life\",\"description\":\"Everyday Jewish Living\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.ou.org\/life\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\",\"name\":\"Eileen Goltz\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/image\/\",\"url\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"contentUrl\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"caption\":\"Eileen Goltz\"},\"description\":\"Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. 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