![]() ![]() Because of that it needs to be tightly packed in a container or Saran Wrap. Keep in mind that corn easily absorbs any smell lingering in the refrigerator. For best results, eat sweet corn as soon as possible. Store it in the refrigerator where it will last between two to three days. Related: 7 Foods That Will Keep You Energized For Hours, According To Nutritionists You gotta husk it! Grab the flag leaves or tip of the ear and strip the husk down. Use these tips to get the best fresh produce from your local farmer's market: Newer sweet corn varieties have built-in resistance to worm complex, which means growers do not need to use spray that repels worms. When it comes to organic versus non-GMO varieties, it’s ultimately your choice, says Lamont. If they’re yellow and dried out, the corn is past its prime. It’s important that they’re moist “like a good moisturizer for your hair,” she says. It should be filled with plump-looking kernels and should also be wrapped very tightly.īut don’t just look at it. #Calorie counter 1 ear of corn how toHow to do that? Arokiasamy says the key to finding the sweetest corn is to pull back the leaves one inch at the tip (don’t pull it back too much or you’ll ruin it for the next customer). It gets a little more complicated at a supermarket, since you don’t know how long it’s been in transit. The newer varieties stay sweeter longer before the sugars convert to starch and the corn gets tough and doughy to eat. Related: 'I Drank A Smoothie For Breakfast Every Single Day For A Week-Here's What I Learned'Īt farm stands, the corn is picked in the early morning for sale that day, so you know it’s fresh, says Lamont. This warm-weather staple is at its peak from July 1 to the end of September. There's a reason why we're eating corn all summer long. Arokiasamy eats white and yellow corn with main dishes, and uses blue corn in salsa. Keep in mind that the type of corn doesn't matter as much as how it looks before you buy it. For everything you need to know, we spoke to William James Lamont Jr., professor of vegetable crops at Pennsylvania State University, and Christina Arokiasamy, author of The Malaysian Kitchen: 150 Recipes for Simple Home Cooking, who also teaches classes on cooking and how to select the best corn. From husking to storing to grilling, this a-maize-ingly versatile veggie is as easy to prepare as it is tasty and nutritious. ![]() Not to get all corny, but there really is no sign of summertime barbecue season quite like the sweet smell of sizzling cobs on the grill. ![]()
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