Instructions: INFO ON CORN-

Classes of Corn: There are three different classes of sweet corn. Within each group are yellow, white and bicolour types.

Normal sweet corn has the most tender kernels and a sugar content of 9-16

Sugar-enhanced corn has a sugar content of 35 percent

Supersweet corn has a sugar content of 45 percent; sugar converts slowly to starch, keeping kernels tender longer.

Buying:
Choose corn cobs that have dark, stiff, moist silk and moist bright green husks that completely cover the ear.

Individual corn kernels should be mature enough to be felt through the husk.

Buy corn as fresh as possible. Its best if eaten immediately, but you can keep unhusked cobs in the refrigerator for up to three days.

Cooking: Stove-top:
Just before cooking, husk cobs and pick off any silk that remains.

Place cobs in large pot of boiling water; return to boil and boil for 7-10 minutes or until colour has deepened.

Do not add salt to water - it will toughen the corn

Microwave:
Just before cooking, husk cobs and pick off any silk that remains.

Place on paper towels in microwaveable dish. Cover and microwave at High until tender; 3-5 minutes for one cob; 5-7 minutes for two cobs; 8-10 minutes for four cobs. Let stand for 2 minutes before eating.

Alternative: Peel husks down to base and remove silk. Sprinkle with desired spice/herbs. Close husks around ear and microwave as above.

Barbecue:
Peel back husks partway and remove silk. Close husks, secure with string at top and soak in cold water for 20 minutes.

Place on grill over medium-high heat; close cover and cook, turning frequently, for about 20 minutes or until husks are charred and corn is deep yellow.

Freezing:
In large pot of boiling water, cook husked cobs for four minutes or until colour has deepened. Drain and plunge into cold water; drain well. Cut kernels from cob and pack in freezer bags; store in freezer for up to one year.

To serve, cook kernels for about half of the usual time or until heated through.

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