There is nothing quite like fresh New Jersey sweet white corn. When it's fresh picked you can actually eat it raw. Now I know some of you are wondering how corn fits into a low carb diet. Fresh corn, when cooked properly does not turn super starchy. That having been said. I limit my corn eating for fresh New Jersey corn.
First things first, never, NEVER shuck the corn until you're ready to cook it. Right now, my ears of corn are in their husks in the refrigerator. Corn is delicate. You don't want to lose the natural sweetness and goodness by improper care and handling. (Now...don't get me wrong....I love corn on the cob...starchy and mushy is okay by me too...but the best way.....)
Trust that your farmer is selling you his best product and you'll get his best product. Look at the corn. Dry tassle means the corn is mature enough to pick. Moist green husk means its fresh. Feel it gently and you'll feel the kernels underneath.
Before you clean the corn, set a pot of water to boil. Now clean the corn (or get the kids to do it in the yard...that's what my mother used to do...). When the water is at a rolling boil, drop in your ears of corn. When the water just starts to boil again (the corn will have cooled the water a bit), turn off the heat (take the pot off the hot burner if you're using an electric stove), put a lid on the pot, and leave it up to ten minutes (preferably leave it only five minutes).
Perfectly cooked corn every time!
