Search results
Results from the WOW.Com Content Network
Repeat this step with all ears, as this will help retain plenty of moisture while cooking. Step 2: Cook in the microwave. Microwave the corn on high for 3 minutes, increasing the time up to 6 ...
Cook for 3-5 minutes. Place one to four ears of fresh corn in the microwave in an even layer. (If you want to make more, do it in batches.) For one or two ears, set the timer and cook for three ...
Westrum suggests storing sweet corn in the husk in the refrigerator. Westrum thinks that "it would be fine to store it seven to 10 days this way. It will lose its sweetness each day that goes by.
Corn on the cob is a culinary term for a cooked ear of sweet corn eaten directly off the cob. [1] The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. The husk leaves are removed before serving.
Sweet corn is picked when still immature (the milk stage) and prepared and eaten as a vegetable, unlike field corn, which is harvested when the kernels are dry and mature (dent stage). [2] Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned , or frozen, before the kernels ...
Corn soup is a soup made of corn, typically sweetcorn. Initially popular only in corn-producing areas of the world, the dish is now widespread because of greater corn distribution. Typical ingredients are corn cut from the cob, water, butter and flour, with salt and pepper for seasoning. Additional ingredients vary by region, and may include eggs.
Some recipes include heavy cream or sugar in the water/butter liquid, but I think the simple combination of water, milk and butter brings out the vegetable's natural sweetness. Season to taste.
The resulting coarse cornmeal is then mixed with coconut milk (or milk), margarine , baking powder, and white or brown sugar. In lieu of coconut milk and sugar, condensed milk may sometimes be used. Cheese may also be added, though it is rare. The mixture is then scooped and wrapped in corn husk before being steamed until firm. [4] [5] [6]