Sweet corn
Sweet corn differs from other corns because the milky kernels have a high sugar content.
Eat it off the cob, cooked on a barbecue or as part of a nutritious spring salad.
Shopping:
Look for sweet corn which has bright green husks and some white, silky threads poking out. If the threads are wizened and the husk dry, choose another. Store corn in its husk in the fridge and it will keep for a few days.
Cooking:
If boiling, remove the husks and silk before cooking for 5-10 minutes. To barbecue, plunge in cold water for up to 30 minutes, keeping a weight on them. Drain and squeeze dry the silk end. Open husk and remove silks, but leave husk on. Add a nob of butter and pepper, wrap in foil on barbecue, turning every 5-10 minutes or so depending on the heat.
Source
Taste.com.au — September 2012
Author
Grant Jones