here in new york, it won't be long till the sweetcorn is ready. i've been getting it at the grocery, imported from the south, but fresh picked just can't be beat.
it starts to go down hill the moment it is picked, the sugar in it turns to starch. i like to get it right before i intend to cook it.
i stumbled upon the cooking method i've been using by accident- but it's the only way i like it, now.
i steam it, in a clam steamer.
i'll peel off the outer couple layers of husks, leaving 3 or so layers of the soft, pale green inner leaves, and just pinch off the darkened silk.
i put it in the steamer, cold, and let it cook for 10 minutes or so after the water begins to boil- you can tell when it's done by the smell.
then, peel back the leaves (which make a nice handle when they cool off- this only takes a few seconds) and grab, twist and pull the silk away from the cob. it comes off in one clump.
butter it, or whatever, and enjoy.
a nice feature of doing corn this way is you can bag up the unopened ears and keep them in the fridge for a day or two. the kernels stay nice and plump, and full of juice.
my girlfreind got me into eating it cold- right from the fridge, no butter or nothin'. it's so sweet, and juicy, it's like eating candy- you'll love it, everybody who sees us do this thinks we're nuts, till they try it.
what are some of your favorite ways of cooking corn? i might try your method, but i think mine's the best!!