Corn on the Cob

• Properly called MAIZE
• Buying corn: 
  1. Husk should be bright and moist
  2. The cut end should also be bright and moist 
  3. Tassle should be sticky and brown, not matted and black which indicates mature ear that is not as sweet
  4. Inside, the kernels should be tight and all the way up to the top
  5. Poke with your fingernail and they should burst
  6. Wrap immediately in plastic and store in the coldest part of your fridge.  Even then, don’t keep for longer than three days
  7. IF YOU MUST shuck the ears and put into a large bowl of water.  Add 1 drop of lemon juice and 2 drops of Chlorox bleach.  Soak 15 minutes.  Stored as in Step 6, this will keep for up to 10 days
• Be sure to pick good-quality sweet corn. The silk on the corn should be pale in color and shouldn’t look dried out.
• Eat corn AS SOON AS POSSIBLE after it has been picked.
• You’re welcome to use either unsalted or salted butter to make the flavored butters.
• If you wind up with leftover grilled corn, make a nice corn salad

1. Strip the husk down but don’t detach it.
2. Separate the husk into three sections, then braid it
3. Tie the last two strands to lock in the braid
4. Drizzle with canola and sprinkle with salt and pepper
5. Put on a grill leaving the “handle” off the heat
6. Cook until the kernels start to blacken

Optional Dipping and Slathering Sauces

#1 •  Butter

#2 •  1/2 C mayo •  1/2 C sour cream •  2 TBL kimchi or pickle brine •  1 TBL soy or Worchestershire

#3 •  1/2 stick butter •  1 clove minced garlic •  1/4 C Parmesan cheese

#4 •  1/2 stick butter •  1/2 tsp each oregano, parsley, garlic

#5 •  1/2 stick butter •  1/4 tsp cayenne •  zest from one lime •  1/2 tsp honey

#6 •  1/2 stick butter •  chives and dill

#7 •  1/2 stick butter •  oregano, basil, garlic