An ancient staple food of the Americas, corn is often referred to as maize. When combined with most beans or dairy, corn will provide a complete protein. This is shown by the many traditional native dishes. Similar to other whole grains, corn is a great source of complex carbohydrates. Fresh sweet corn offers us a significant amount of vitamin A, B-complex, phosphorous, potassium, and vegetable protein.
Sweet corn should be stored in the refrigerator or on ice until ready to prepare. It can be boiled, grilled, or roasted. Remove husks just before cooking, and remove as many of the fine silky threads as possible by running your hands over the cobs and pulling the threads out.
To boil corn: Corn must not be overcooked! Bring large stock pot of water to boil. Add corn. When water boils again, (in a few minutes) corn will be cooked but still crisp. If you want the kernels softer, let corn boil for 2-3 more minutes. No need to add salt to the water-it makes the corn tough.
To grill corn: Heat grill to medium. Grill corn for 20-25 minutes, turning occasionally, until all sides are charred and kernels are tender. Many people like to grill corn in husks. For this method, peel the husky layers back, remove the silks and then return husks to their original position. Soak corn in water for 15 minutes to prevent the husks from burning on the grill. This will also allow the corn to steam a bit.
To roast corn: In or out of the husk, corn can be roasted in a 375 degree oven for 30 minutes. When roasting in the husk, use the same procedure you would use for grilling. Place ears directly on the oven rack. If you prefer to roast corn out of the husk, simply place ears on a baking sheet and turn a couple of times during the roasting process. Some people like to spread their husked corn with flavored butter, wrap in foil, and roast as above.
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