CornHUSKING....

As a fellow Cornhusker.. I felt compelled to post this article from Rodale News regarding 5 Easy Ways to Enjoy Your Summer Corn .... 

By Amy Ahlberg

#1: Know how to shuck. Before you can cook corn on the cob, you have to get at it. And it can take a lot of effort to clean those tasty kernels. Meyer offers this restaurant-insider technique: “After peeling away the outer husks, try using a medium- to fine-bristle brush to rub the strands away from the fresh corn. If you don’t have a good brush you can use the same technique with a clean kitchen towel," he says. Another strategy: Save the husking till the end. "At our restaurants we actually boil corn on the cob while it’s still in its husk," says Meyers. "After cooking, the corn is easier to clean. We peel the husks back and tie them in a knot so diners have something to hold while enjoying.” Or let your guests peel them back themselves, and you've cleverly spread out the workload.

#2: Be picky. How to pick the best-tasting, freshest ears: “This is tricky. The main thing I look for is a dark brown tassel at the tip of any ear of corn. This means the corn is in full bloom and has come off the stalk very recently," Meyer says. If you can get at a kernel, there's another test. "The best way is to pop a fingernail into a kernel to see if it’s fresh,” says Meyer. The kernel shouldn't be dried out, and you want to see a milky fluid drain out of it. Use this test judiciously; nobody wants to buy an ear of corn that's full of fingernail marks.

#3: Go beyond boiling. There's a whole world of corn on the cob recipes to try, says Meyer: “There is SO much you can do with corn. In the restaurant, we roast whole corn on the cob in the oven. We make corn pudding, succotash, chowder—the list goes on." And remember that the corn doesn't have to stay on the cob to taste great. Meyers suggests this technique: "We cut fresh kernels off the cob, sauté them on the stovetop, squeeze on some lime, sprinkle on some smoked paprika, toss it with Parmesan cheese, and finish with salt and pepper for a simple and delicious side dish.”

#4: Try different varieties. However you cook corn on the cob, do a little exploring and you'll find that corn comes in more flavors than yellow and white. Meyer has been buying a variety called Mirai from a local farmer. “It’s supersweet and always tender,” he says. Ask around at your farmer’s market or local farm stand to find local and heirloom varieties. If you have a green thumb, try growing your own next summer. Check out Organic Gardening magazine's list of heirloom seed sources, and next year your favorite corn on the cob recipes may taste brand new.

#5: Freeze it. If you're a true corn-on-the cob lover, you can save some of the taste of summer for the colder months by blanching the whole cob right after you clean it, then keeping it in the freezer until you need a corny fix. By the way, the best way to store corn for the short term is to keep the ears on ice in the fridge until you're ready to cook them.