Cook corn sounds good!!
Stephen Gomolka

Edison, NJ

#1 May 19, 2012
I love corn, and I know I'm not alone. Corn tastes great, adds color to meals, and is easy to make. Corn is also healthy, as one medium sized ear of corn contains 75 calories, 1 gram of fat, protein, potassium and dietary fiber. Fresh sweet corn enhances both dairy and meat kosher meals in the summer.
Ingredients:

fresh corn on the cob
water
sugar
Preparation:

1. Husk corn ears.
2. Place ears upright in a stockpot with 1 to 1 1/2 inches of water and 2 tablespoons of sugar.
3. Bring water to a boil, then cover the pot and let it steam for about 7 minutes.

VARIATION:

Lay husked ears of corn in a pot. Cover with water. Add 2-3 tablespoons of sugar. Boil for about 4 minutes.

TIPS:

1. Buy recently-picked corn with evenly spaced, tight rows, plump kernels, and green husks.
2. Store corn in the refrigerator in husks and plastic bag. Minimize storage time as corn tastes best when cooked soon after picking.
3. Do not add salt to the water. Salt may toughen the corn.
4. Do not overcook corn.
Stephen Gomolka

Edison, NJ

#2 May 19, 2012
IF anyone has any tips or recipes feel feel to shre, I love to cook.
Stephen Gomolka

Edison, NJ

#3 May 19, 2012
To make a slow smoked corn on the cob, soak the ears of corn in water for a few hours, then rub down with olive oil and green onions. Smoke corn for an hour or so and remember to leave the husks intact. These roasted ears of corn are fantastic.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
Yield: Serves 6 to 12
Ingredients:
6 to 12 ears of corn with the husks still on
1/2 cup olive oil
1 bunch green onions, finely chopped
Preparation:
Gently pull back the husks on the each ear of corn. Remove the silk but not thew husks. Place the ears in a large pan and fill with water to cover the corn. Let sit for several hours. Remove from water and brush the corn with olive oil and add about 1 to 2 teaspoons of the green onions. Pull the husks back over the corn.
Prepare smoker. The ears of corn will need to smoke at 225 degrees F. for about 1 to 1 1/2 hours. When done smoking pull back the husks and eat.
Stephen Gomolka

Edison, NJ

#4 May 19, 2012
Grilled Corn on the Cob by Rhonda Lauret Parkinson
Grilling corn on the cob takes more time than many other types of vegetables but the results are worth it. Corn on the cob is a natural for the grill, as the husks help protect the sweet corn from drying out. For extra flavor, use a flavored herb butter to brush on the corn.

Serves 6
Preparation time: 25 minutes
Cooking time: 3040 minutes
6 ears sweet corn, husks on
4 tablespoons olive oil, or as needed
cup melted butter, or as needed
Remove the thin strands of silk from the corn. Fill a large saucepan with enough cold water to cover the corn. Add the corn and let it soak for 20 minutes.

While the corn is soaking, preheat the grill.

Drain the corn thoroughly. Carefully pull back the husks as far as possible without removing them. Pull off any excess silk. Brush the olive oil over the ears of corn with a pastry brush, using about 1 tablespoon per ear of corn. Smooth the husks back over the corn and tie at the ends with an extra piece of husk or with a piece of twine.

Grill the corn on medium heat for 30 to 40 minutes, turning occasionally, until it is tender when pierced with a fork. Remove the corn from the grill and pull off the husks.(Be sure to wear oven mitts, as the corn and husks are hot.) Serve the corn with the melted butter.

Preparing Vegetables for Grilling

As with meat, poultry, and seafood, the high heat needed for grilling can dry out vegetables. A simple way to prevent this is to soak the vegetables in cold water for 30 minutes prior to cooking. Pat the soaked vegetables dry with paper towels and brush with a bit of olive oil before placing them on the grill.

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