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Baked Corn on the Cob
Baked Corn On The Cob:
In fresh corn season I cook my corn in two ways:
- Shuck ears of corn. Place in a large pot with a small amount of water. Do not cover the corn with water. Cover the pot, bring small amount of water to boil and steam for a few minutes only – until corn is fork-tender. This retains much of the flavor so often lost by covering it with water.
- Better yet, leave the ears in their shucks. If you are barbecuing outdoors, lay the ears-in- shucks on the coals, turning from time to time. Or, still easier, put ears still in shucks in a 350 degree oven and bake until the green shucks turn the color of straw. Remove, shuck immediately with hot mitts, then butter. All flavor is retained this way. The feedback on this corn is so great that I now do not cook it any other way.
Published in the PPNF Nutrition Journal
Summer & Fall 1990 | Volume 14, Numbers 2&3
Copyright © 1990 Price-Pottenger Nutrition Foundation, Inc.®
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