Place the corn in a ziplock bag or store in an airtight container. Cook within 1 to 2 days.Īfter cooking: Let the corn cool and refrigerate within two hours of cooking. For longer storage, wrap the corn tightly in a plastic bag without removing the husks and store in the refrigerator. Have fun with it!īefore cooking: If you plan to cook within a few hours, store fresh ears of corn at room temperature. Add lime and chili powder for zest and flavor.
![cob quicky cob quicky](https://www.unnecessaryinventions.com/wp-content/uploads/2019/10/Gummies-4-small-640x640.jpg)
For healthier alternatives, you can use olive or coconut oil. Once the corn is ready, you can serve it with a pat of vegan butter (I like Miyoko’s ) and sea salt. Best Toppings And Seasonings For Corn On The Cob Pour some water into the pressure cooker base and add the corn. You can use a stovetop or electric pressure cooker ( Instant Pot is a popular brand) to cook the corn. Cook the corn for about 4 to 6 minutes or until the kernels are tender. Heat on high until the water starts to steam. Make sure the water level is not above the bottom of the basket. Add water to a pot and then place the steamer basket in it. My trusty stainless steel steamer basket is my go-to when steaming vegetables. Cook the corn until the kernels are tender, which can take anywhere between 6 to 8 minutes. The following three ways will yield a similar taste profile and leave you with plump and juicy kernels.įill a large pot with enough water to cover the corn. The method you choose for cooking is based on what’s most convenient for you. Depending on the size of your pot, you may need to trim the ears slightly or cut the cobs in half. Use a sharp knife to cut off the bottom and remove any tips that are damaged or discolored. If you usually have a hard time removing all of the tassels, a corn brush can come in handy. Shuck the ears of corn by removing the husks, tassels, and any damaged portions of the cob. Keep your corn as fresh as possible by waiting until just before cooking to prepare them. Once you purchase corn, eat it as soon as you can. Buy organic for great flavor, pesticide avoidance, and more biodiversity. If you feel soft or empty spots where kernels are missing, pick another ear of corn.Ħ. Feel for firm, plump kernels through the husk. If you see tiny brown holes in the husk, there might be worms or other bugs in the corn.ĥ. What to avoid: if the stalk is brown, the corn is likely a few days old.Ĥ. What to look for: a green stalk is a good sign of freshness. What to avoid: brittle tassels or if they are black and dry.ģ. What to look for: tassels that are brown or golden in color, silky, slightly sticky and moist. What to avoid: corn with husks that are dry or yellowish.Ģ. What to look for: husks that are wrapped tightly around the cob and slightly damp.
#Cob quicky how to
Here are some tips on how to pick the best ears of corn.ġ. Basil Bandwagon is my go-to local store because I always get fresh ears of organic corn. If that’s not an option, you can try your local organic food store. Just like potatoes, corn starts converting its sugars to starches as soon as it’s harvested, so to get the best quality and sweetest ears of corn, you want to get it as soon as possible after it is harvested. Yellow corn has high levels of lutein and zeaxanthin, two carotenoids that may prevent cataracts and age-related macular degeneration (AMD). Sweet corn is also a source of thiamine, folate, vitamin C, magnesium, and potassium.
#Cob quicky full
Studies show that the bran in corn promotes satiety, helping you feel full for longer. Corn is also a decent source of fiber, providing 3.5 grams per one cup. One large ear of corn, which yields about one cup of corn kernels, has 143 calories, 5 grams of protein, and 31 grams of carbohydrates. When eaten boiled or steamed without any salt or butter, corn has an impressive nutrition profile. When buying foods made with corn such as tortillas, breakfast cereals, and cornmeal, look for “whole corn” or “whole grain corn” on the ingredient list. Once corn is milled to remove the bran and germ, it becomes a refined grain. Dried corn, including popcorn, is classified as a whole grain. The kernel itself, though, is actually a whole grain made up of three layers: the outer bran layer, the inner nutrient-rich germ layer, and the starchy endosperm layer. When eaten fresh, corn is considered a vegetable. You can also try oil-free pesto as a fun option!Ĭorn is usually white or yellow but also comes in red, purple, and blue. I personally like mine with some olive oil and a sprinkling of sea salt. These three corn on the cob recipes are quick and easy and don’t even need fussy toppings (unless that’s what you like). There’s nothing like intensely-flavored kernels waiting to burst open with flavor with every bite.
![cob quicky cob quicky](https://www.unnecessaryinventions.com/wp-content/uploads/2020/09/tikscooter-small.jpg)
You might be wondering how to cook corn on the cob.
![cob quicky cob quicky](https://unnecessaryinventions.com/wp-content/uploads/2020/03/TP-25.jpg)
One summer staple that I love to make often is fresh corn.