Corn on the Cob: The Star of Your Labor Day Picnic
September 2, 2011
•Le Cordon Bleu
•Sacramento
• 0 Comments
Corn on the Cob: The Star of Your Labor Day Picnic
As summer races to its end, we finally get to have some of those delicious later summer fruits and vegetables, including melons, pepper, and tomatoes. One of the biggest treats, however, is fresh, sweet corn on the cob. Whether you like to eat it straight from the cob with a little butter, salt, and pepper or you prefer to use it in your favorite corn salsa recipe, corn on the cob is a delicious treat that is worth waiting all summer for. No matter your preferred culinary technique, your Labor Day Picnic will be more delicious with several ears of fresh corn on the cob.
The variety of corn that is best for corn on the cob is sweet corn. It is mostly grown in the South and throughout the Midwest. The Iroquois gave the first recorded sweet corn (called Papoon) to European settlers in 1779. Since then it has become one of the most popular varieties of corn. It is found everywhere from your local grocery to your favorite farmer’s market.
Sweet Corn throughout the World
Sweet corn may have originated in the United States but it is a popular commodity all over the world, where it is known by many names including Indian corn, sugar corn, or pole corn. Along with its many names sweet corn has many uses.
Sweet corn can be dried and ground into meal that is used in corn porridges and sweet corn breads. In the South they use the meal for grits. The meal can also be used to create a batter to make corn fritters and corn dogs. Italians use it to make a corn pudding called polenta, while Romanians make the popular mămăliga. And believe it or not, many European and Asian countries use corn as a pizza topping.
A uniquely California culinary technique is to roast the corn kernel and flavor them with salt, barbeque, cheese, and other flavors.
Make Your Picnic Better
Your Labor Day picnic probably won’t have corn served as a pizza topping, but you sure will have a tastier picnic if you serve good old corn on the cob. Its sweet flavor goes well with burgers, hot dogs, chicken or any savory vegetarian dishes. You can also serve it along side fruit salads and gelatin moulds for an old fashioned flavor.
Grill-Roasted Corn on the Cob
We all know how tasty corn on the cob is, but this recipe for grill-roasted corn on the cob will be the highlight of your Labor Day picnic. Grilling is one of the most popular culinary techniques. It’s easy and as long as you’ve got the grill going anyway, you might as well add that smoky flavor to your corn.
Ingredients:
- 6-8 ears of your favorite corn on the cob, the sweeter the better
- Butter
- Salt and pepper to taste
Preparation:
- Begin by cleaning the corn. Cut off all excess silk and dead or withered husk from the outside
- Soak the cobs by submerging completely in water for at least an hour before cooking
- Prepare your grill. If using charcoal make sure there is no flame burning and that all coals are evenly gray. If using gas, set flame to medium
- Place cobs on the grill and cook for about 10 minutes per side until the exterior of the husk is evenly charred
- Remove the corn from the grill and remove the husk and silk
- Rinse with hot water to clean any ash or burnt husk
- Serve with butter and salt and pepper
This article is presented by Le Cordon Bleu College of Culinary Arts in Sacramento. Le Cordon Bleu College of Culinary Arts in Sacramento offers culinary arts and pâtisserie and baking training programs in Sacramento, California. To learn more about the class offerings, please visit Chefs.edu/Sacramento for more information.
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