Meal Planning “This to That”: Corn
It’s almost fall, and corn is often the star of the show!
We had a mini bbq this past weekend and kept it simple; hamburgers, hotdogs, veggie burgers, a few side salads, and fresh corn on the cob. Since then, our basic Corn on the Cob has been “repurposed” several times to create variety throughout the week with little effort.
My new favorite recipe is Fresh Corn Salsa, with red onion, cilantro, and a touch of spice. The corn salsa has even been “repurposed,” and that has had a life of its own. We have used the Fresh Corn Salsa in Crunch Wraps, a healthy, homemade version of Taco Bell’s Crunch Wrap Supreme, and a topping for our Cauliflower Crust Pizza. There was still plenty of leftover corn, so I quickly whipped up another summer/fall specialty, Quinoa and Black Bean Salad. I love giving ingredients and prepared food a whole new life; it saves both time and money!
A little meal planning made the Quinoa and Black Bean, already a simple salad a little bit easier. It’s a great example of how planning ahead can make a difference for the rest of the week. This results from purposely making “extra’s” of all the ingredients and recipes I was already making.
Based on the ingredients I was preparing, I decided to make guacamole, too, as some of the ingredients (cilantro, lime, and jalapeños) were the same in my Quinoa and Black Bean Salad as my guacamole recipe. The last of the corn kernels landed in the guac to give that a slightly different flavor too.
Common Ingredients
It’s a learning process to think about how you can make “this to that.” Be kind to yourself!
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Now that you can see all the possibilities from a few ears of corn, it’s time to learn how to buy the “BEST” corn. When I was little and growing up in southern NJ, we would go from farm stand to farm stand to look for the “BEST” and most inexpensive corn. Apparently, there was a big difference between an ear of corn that cost $.10 or an ear of corn that cost $.12. Jersey corn, according to the Garely household, was the best. Why then did we need to go from stand to stand, and what in the world were we looking for?
From Cooks Illustrated, here are a few quick tips that will have you buying the “BEST” corn that you can find where ever you live.
How to Choose a Good Ear of Corn:
To see if corn is at its best, you don’t need to peel back the husk and silk (which makes ears less desirable for other shoppers). Instead, gently press on the kernels through the husk; they should feel tightly packed, plump, and firm. The silk should look white and clean, and the husk should be green, pliable, and closely wrapped around the ear. (And even if you shop at a market that allows you to shuck the corn on-site, only do this if you plan to eat the corn that day since the exposed kernels will be prone to drying out.)
All colors of corn are equally sweet.
How to Store Corn:
Corn can be stored in the fridge.
Storing corn in the fridge works because the cold temperatures, along with humidity, slow the rate at which the corn’s sugar turns to starch; the moist air of a refrigerator also transfers heat from the corn to the environment more efficiently than dry air does and prevents the kernels from drying out. To help keep the kernels as moist as possible: Place the unhusked ears in a wet paper bag inside a plastic shopping bag before storing them in the fridge.
Most corn will stay sweet from 4- 7 days after harvest. That must be why we went from farm stand to farm stand and never bought corn at the market.
Easiest Way to Shuck Corn:
Briefly microwave it and then shake it. This will allow the husk and silk slide right off. The cob will heat up a bit, but the kernels won’t be cooked.
Cut off the stalk end of cob just above the first row of kernels. Microwave 3 or 4 ears at a time on a plate for 30 to 60 seconds. Hold each ear by the uncut silk end; shake up and down until cob slips free, leaving behind husk and silk.
Now that you have the sweetest, perfectly shucked corn, it’s time to cook it.
How to Cook Corn on The Cob:
According to Cooks Illustrated, the best way to cook “basic corn on the cob” is to bring a pot of water to a boil. Shut off the heat just before adding the corn and then cover the pot to ensure that the corn’s temperature will rise to between 150 and 170 degrees—the sweet spot where its starches have gelatinized but little of its pectin has broken down. The result: perfectly sweet, snappy kernels every time. As tempted as you may be, adding sugar or salt to the water is no benefit. Seasoning at the table is best.
How do you turn corn into “this to that?” The answer is to strip the corn and use it as an ingredient.
How to Remove Corn Kernels:
There is a “best” method to help alleviate flying kernels as you strip the corn (remove the kernels from the cob).
Stand corn vertically and remove strips of kernels by slicing downward.
Then place corn horizontally on the cut side.
Use a narrower front third of a chef’s knife to slice downward along the cob and remove kernels. With less distance to fall, kernels don’t scatter as far.
Hopefully, this helps with your weekly meal planning and gives you ideas on how you can turn what you love to eat from “this to that.”