One of the best things about August is the abundance of fresh corn for sale at farm stands and farmers markets. If you love corn, you know that it has to be fresh and is at its best when cooked as soon after it is picked as possible.
Going for maximum ﬂavor, I once insisted that my family members, home for a summer reunion, form a human chain of 30 people, spaced out about every 10 feet, from the garden to the kitchen. Once the water was boiling (and the window screen over the kitchen sink had been removed) my father began to pick ears and get the action going by tossing one to the next person who in turn tossed it to the next, and so on. The “line” was charged with shucking the ears as they traveled so they would come through the window ready to go into the pot. There were a few snags: lots of ﬁnal removing of corn silk in the kitchen, but that corn was fabulous and we still laugh about the great corn toss weekend.
But what’s the best cooking method?
If your kitchen is wall to wall with foodies and you start cooking corn, you’ll probably hear more opinions on what you should or shouldn’t do than the kernels on those ears! After all, it’s much easier to argue about simple things than complex ones and corn is one of those foods people love to weigh in about.
My favorite method is to bring about two inches of water to a boil in a very large pot, drop in up to a dozen recently picked and shucked ears, cover the pot, have a few sips of wine, and lift the corn out with tongs.
But of course there are other methods to try. We searched online for some chefs and cooks with ideas to share, and thought you’d enjoy a quick look at these earnest corn cooking recommendations. So sit back and enjoy the show. And feel free to tell us: What is your favorite corn cooking method?
The Good, the Bad, and Mark Bittman on Grilling
Microwaving with Chef Scott
Chef Todd Mohr Steams Ever Onward