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Corn on the Cob - Fresh

Corn on the Cob - Fresh

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STORING After picking, the sugars in sweetcorn began turning to starch at a pace. As the point of sweetcorn is that it's sweet, keep sweetcorn cool and eat as soon as possible after picking - on the same day as purchase where possible. If keeping for more than a day, parboil the corn for a minute (this will help slow down the conversion of sugars) before refrigerating or freezing.

PREPARING To boil, strip the husk and silk and trim the stems. Cook in unsalted boiling water (salt will toughen the kernels) until the sweetcorn yields to a fork tip (anything from 3 to 10 minutes or more, depending on the condition of the corn). Season after cooking. To barbecue, soak the whole corn, with husks, in water for 10 minutes before cooking in the embers or over a moderate heat for 15 minutes or more, until toasted. Alternatively, soak the corn and remove the husk before brushing with a little oil and grilling. To remove kernels from a corn cob, trim one end to produce a flat surface, stand the corn vertically on the flat end and cut down the length of the cob at the base of the kernels. Turn the cob and repeat until all kernels have been stripped. This is much easier to do after cooking.

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