Use & Preparation

Boil: Remove husks and cook 8 to 10 minutes in rapidly boiling unsalted water.

Microwave (on High):

1 ear – 3 to 5 minutes

2 ears – 4 to 9 minutes

3 ears – 9 to 12 minutes

4 ears – 12 to 17 minutes.

Rinse and dry corn with husk pulled back. Pull husks up to cover corn, then rinse with husks on. Do not dry. Arrange like spokes on paper towel; cover with wax paper; cook. Let corn stand for 5 to 10 minutes after cooking. Carefully remove husks, using heavy toweling to avoid burns.

Selection

Look for healthy green husks, plump kernels, and silks that are moist and light golden, not brown and brittle.

Storage

Use fresh corn as soon as possible. Refrigerate unhusked in plastic bag for up to 2 days.

Herbed Corn on the Cob

6 ears fresh corn

2 tablespoons margarine

1 teaspoon dried salad herbs (available in stores, optional)

Prepare corn for microwaving according to directions above. Microwave on high for 16 to 18 minutes, turning corn around/over after about 8 minutes. Let stand 5 minutes, then remove husks. Combine softened margarine and salad herbs. Spread 1 teaspoon of margarine mixture over each ear of corn.

Corn Chowder

1 tablespoon margarine, plus

3 tablespoons margarine

1 onion, chopped fine

4 medium potatoes, peeled and diced

3 cups water

2 cups corn kernels

3 cups milk

Salt and pepper

Brown onion in margarine, cook for 5 minutes. Add potatoes and water, cover and cook until potatoes are just tender. Add corn and milk and cook 5 minutes more. Before serving, add the margarine and salt and pepper to taste, and reheat.

Nutrition Information

Low fat & cholesterol free. High in fiber. Very low in sodium. Good source of vitamin C and carbohydrates.

Available Fresh