Many of us have fond memories involving corn. From summer parties featuring corn-on-the-cob and creamy holiday casseroles, corn has become an important part of the food landscape.
It doesn’t hurt that corn is great in so many recipes. Fresh corn doesn’t need much to shine, but when combined with other ingredients, corn brings natural sweetness to so many dishes.
If you’re choosing fresh corn, look for cobs with bright, fresh-looking husks and brown tassels. Don’t strip off the husk in the store, but feel through it for plump kernels. Store the cobs in the fridge and use within a few days; if you don’t plan to eat it right away you can pop the cobs in boiling water for a quick few minutes then zip the corn off the cob and freeze it for later.
To remove kernels from the cob, use the Bundt pan trick! Stand the cob up in the center hole of the pan and carefully slice down the length of the cob on all sides. The kernels will drop into the pan, as well as collect any corn juices that might drip down. And don’t forget to save those cobs for your next batch of homemade vegetable broth.