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Archive for July 22, 2012

TIP OF THE DAY: Enjoy Raw Corn Plain Or In A Recipe

Many vegetables are enjoyed raw, so why not corn?

Like broccoli, carrots, green beans and zucchini, fresh corn—eaten on the cob or sliced off it—is delicious. When we get home from the farmers market with our fresh-picked corn, we husk and enjoy an ear on the spot.

No butter or salt is needed—in fact, the unadorned sweetness of the fresh corn is a-maizing. As a side for dinner, toss the raw kernels with bit of fine olive oil and a pinch of sea salt. It needs no further garnishing, but you can add some grated Parmesan or cracked pepper.

There are other ways to enjoy the raw, tender kernels in a recipe:

  • In salads
  • In pastas (try Pasta Primavera with corn, broccoli, summer squash and an olive oil sauce)
  • As a soup garnish
  • In pancakes
  • On plain yogurt

    Take a bite: There’s no need to cook! Photo by Zeeshan Qureshi | SXC.

  • In sauces (you can also grate the corn)
  • In salsa and relish (add some black beans to the salsa for even more punch)
  • In classic recipes such as corn chowder, corn fritters, corn muffins, corn pudding and corn soufflé

    Each ear of corn (10 to 14 oz.) will yield about 1 cup of corn kernels.

    Here’s a video showing an easy way to remove the kernels from the cob.


    To eat raw corn from the cob, it needs to be fresh and sweet. The moment it’s picked, the sugars in corn begin to convert to starch. Two days later, the corn can taste starchy rather than sweet.

    It’s easy to tell if the corn is fresh by looking at the silk tassel. It should be a light, whitish color. As the corn ages, the silk turns brown. The corn can still be good as long as the tassel is not dried out.

    If the tassel has been removed, don’t buy the corn. It means the silk dried out and the corn is too old.

    If your mother taught you to peel back the husk before buying the corn, forget it! All it does is dry out the corn. If the tassel and husk look fresh, there’s nothing to see. If a few kernels are missing from the top of the cob, it means nothing. Don’t husk corn until you’re ready to use it.

    Eat corn the day you buy it. Keep it in the fridge until you’re ready to eat raw or cook.


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    COOKING VIDEO: How To Remove Corn From The Cob


    It’s easy to remove corn kernels from the cob with a sharp chef’s knife.

    But if you use a tube pan or bundt pan to anchor the ear, it’s even easier.

    You’ll find the technique in the video below so useful, we bet you’ll be making corn salad or fresh corn salsa through the end of corn season. Start with this delicious recipe…and one more tip: To remove the silk from the corn, just use a wet paper towel.


    Make lots—you’ll love it! Beyond a chip dip, this salsa is delicious with grilled fish and poultry. It also couldn’t be easier: Just dice and mix. That’s it. This recipe makes about 3 cups; 4 cups if beans are added.


  • 2 cups fresh corn kernels
  • 1/3 cup chopped red onion
  • 1/4 cup chopped red bell pepper
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped jalapeño
  • 1/2 teaspoon salt
  • Optional: 1 cup black beans (you can used canned)


    1. Combine all ingredients.

    2. You can serve immediately, but the flavors will come together if you let it sit for a few hours (cover and refrigerate).



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