Hard to beat corn in the summertime

KAREN WIGHT

Fresh corn is one of the best culinary treats that summer offers.

It’s great by itself, but you can top it, fry it, toss it, cream it,

bake it or grill it. Any way you eat it, the American original is

spectacular.

The fresher the corn, the sweeter the taste will be. Choose ears

that are firm and lined with small, plump kernels. Sticky silks --

the fine threads that stick out of the top of the husk -- indicate

freshness. Before cooking corn, remove the silks that run down the

ear by rubbing the stalk downward with a wet paper towel.

There are as many ways to cook fresh corn as there are chefs. Some

methods start with cold or boiling water, some by grilling corn with

the husks intact and others swear by wrapping the husked corn in

foil. Basically, it’s hard to ruin a good ear of corn, but here are a

few tips to help the process.

If you are boiling corn, fill a stockpot with water and bring to a

boil. Wait to remove the husks until you are ready to put the corn in

the boiling water. Do not add salt to the water, because it will

toughen the corn.

Plunge the ears into the water and cook, uncovered for three to

five minutes. Don’t overcook the corn, or it will lose its

tenderness. Remove the ears to be served, and leave the rest in the

water until you’re ready for another serving.

If you choose to grill corn, carefully pull the husks back, and

remove the silks. Wrap each ear’s husk back around the kernels and

carefully twist the tops closed. Place the corn over medium heat and

grill for 20 to 30 minutes. Turn the ears occasionally, so the corn

roasts evenly. If the fire is very hot, soak the corn in cold water

for 10 minutes before grilling. Use tongs to remove the ears from the

heat, and wear oven mitts to remove the husks.

You can also bake corn if you want the roasted taste without the

barbecue setup. Preheat the oven to 500 degrees, then place the corn

in the center rack, and bake the ears for 20 to 30 minutes.

Sauteed corn is intensely sweet, a little chewy and is a great

addition to salads, salsas and side dishes. Snap fresh ears in half

and place the halves flat-side down. Cut straight down from the top

to shave off the kernels. Use a large skillet, add two tablespoons of

olive oil, and add corn. Saute over a medium-high heat, and stir

often until the kernels are browned, about 10 minutes.

If you like to add a little extra something to your corn on the

cob, consider the following toppers.

* South of the Border: Sprinkle buttered corn with chile powder,

cayenne pepper or Tabasco, and serve with lime wedges.

* Sour Cream and Chives: Add freshly chopped chives and salt and

pepper to sour cream. Spread on warm corn just before serving.

* Italian Twist: Brush the corn with balsamic vinaigrette and

sprinkle with shredded Parmesan, Romano or pecorino cheese and finely

chopped fresh basil.

Do you need a few more reasons to add corn to the menu? Corn is

loaded with thiamin (vitamin B1), which helps brain-cell function;

pantothenic acid (vitamin B5), which supports your metabolism; niacin

(B3), magnesium, folate and vitamin C.

* KAREN WIGHT is a Newport Beach resident. Her column runs

Thursdays.