Sweet corn is stored with the husk on in the fridge.
To cook, sweet corn can be boiled, cooked in the oven, microwaved, and grilled.
To boil sweet corn, bring a large pot of water to a boil. Carefully add the corn and cover the pot with a lid. Let it cook until the corn is tender, 3-5 minutes.
To cook in the oven, preheat oven to 400°F. Place each ear of shucked corn on a 12-inch square piece of heavy-duty foil. Place 1 tablespoon of unsalted butter on each ear and then wrap the corn tightly in foil. Place corn on a baking sheet and transfer to the preheated oven. Roast on your oven’s center rack for 30-45 minutes, or until the corn is tender.
To cook in the microwave, wrap each shucked ear of corn in a damp paper towel. Microwave on high for 3 minutes.
To grill, begin by preheating your gas or charcoal grill. Place each ear of shucked corn on a 12-inch square piece of heavy-duty foil. Top with a tablespoon of butter and a standard-size ice cube. Then, wrap each ear tightly and grill over high heat for roughly 20 minutes.
Corn Salad with Buttermilk Dressing
Ingredients
| Salad 1 small shallot, thinly sliced |
| ½ tsp. salt |
| 3 ears sweet corn, kernels scraped from cobs |
| 4 small cucumbers, chopped |
| 1 red sweet pepper, diced |
| 4 smallish sprigs dill, minced |
| ¼ c. fresh flat-leaf parsley, minced |
| Crumbled feta cheese, rinsed and drained, for garnish |
| Dressing 1 c. cashews |
| ¼ c. buttermilk |
| ⅔ c. plain yogurt (not Greek-style), stirred |
| 1 Tbsp. white wine vinegar |
| 3 Tbsp. sweet onion, minced |
| 1 small garlic clove, minced and mashed with a pinch of salt |
| ¼ c. extra-virgin olive oil |
| Salt and freshly ground black pepper |
Preparation
1. Toss shallot with salt and let sit for about 20 minutes to draw out harshness. Rinse well and pat dry with a paper towel.
2. In a large bowl, toss corn kernels lightly to separate them, then add shallot and all remaining salad ingredients except feta; toss again to combine.
3. For dressing, whisk together buttermilk, yogurt, vinegar, onion and garlic in a small bowl. Slowly add oil, whisking until incorporated. Season with salt and pepper. Refrigerate until slightly chilled.
4. Garnish salad with feta, and serve dressing separately.
(Guideposts)