Monday's Bread Bowl: Corn Times Two

Grilled vs. microwaved

Nothing beats fresh corn on the cob. Corn is in season now. Color varieties available include: yellow, white, blue (purple), and bicolor. We suggest grilling or using a microwave to cook corncobs. Forget boiling or steaming (methods that can easily lead to overcooking and loss of flavors). Grilling corn adds a smokey flavor to corns’ sweetness. Meanwhile, the microwave method locks in juices and flavors. We wrap corncobs in damp paper towels and then place them in a plastic bag for zapping in the microwave. An average-sized cob will need anywhere from 2-3 minutes on high. Grilling corn involves placing them right on a hot barbecue grill. Before placing the corn over the heat, peel back the green husks and remove as many of the silk threads as possible. Use a clean, soft brush if necessary. Then, re-cover the corn with its natural green sleeves. Have the butter or garlic butter ready at the table when serving with a meal. More on types of corn and seasonings later in the week.