Corn On The Cob
Corn is a very sweet, juicy and versatile grain with a refreshing crunch and beautiful golden colour. Corn on the cob is very popular and the kernels can be removed and used by themselves in salads, soups and fritters.
Choose corn with tight-fitting, bright green husks and white to golden silk. The kernels should be tightly packed and come all the way to the tip of the ear. Avoid ears with yellowed husks and brown silk. Store corn in the crisper section of the fridge, still wrapped in the husk, for two to three days.
Did you know? There is one strand of silk for every kernel of corn on the cob. To remove the silk and prepare corn for cooking, strip away the husk and wipe the ear with a dry cloth. The silk can then be used to make a tea that helps to calm cramps and eliminate excess water. To make corn silk tea, steep the corn silk in boiling water for ten minutes.