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Food And Nutrition

How to Boil Corn on the Cob

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4 days ago

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You are welcome for today’s discussion and i promised all your questions on how to cook corn on the4 cob will be fully answered.

Nothing beats sweet corn at its peak in the warm summer months. Whether it’s eaten right off the cob with a shmear of butter, or tossed into crunchy salads and creamy soups, it’s a delicious addition to your summer spread. But what is the best way to boil fresh corn that’s still on the cob? Here’s a simple how-to so you have perfectly cooked corn every time.

How to Buy Perfect Corn on the Cob

Although it’s tempting to purchase pre-shucked, shrink-wrapped corn, it’s best to buy corn that remains in its husks, which protect the kernels and prevent them from drying out and losing flavor.
There’s no need to pry back the husks to check the kernels inside; this ruins the corn for other shoppers. Instead, look for a few tell-tale indicators that the corn is fresh and high quality. The husks should be bright green and wrapped tightly around the kernels — never papery or dry feeling. At the top of the cob, you’ll see small strings or silks; these should also be moist and pliable.
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evrim ertik/Getty Images

How to Shuck Corn

Before you boil your corn, you’ll need to clean it first. Peel off the husks by grasping firmly onto the feathered ends and pulling down toward the stem-end. Rub your fingers along the cob to remove any remaining silks and snap off any long stems. There, that was easy. Now you’re ready to boil!

Tools for Boiling Corn on the Cob

  • A large pot
  • Tongs for lowering the corn into the hot water
  • A plate or baking sheet for placing the corn on once it’s cooked
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How to Boil Corn On the Cob

1. Boil a large pot of salted water.

Fill a large pot with water until it’s about halfway full, then bring it to a boil over medium-high heat. Once the water is boiling, seasoning generously with salt (it should taste like the ocean). This is very important, as it will season the corn and bring out its natural sweetness.

2. If you’d like, add extra flavor to the water.

If you want an extra boost of flavor, you can season the water with a variety of aromatics. In addition to salt, try adding a couple halved lemons and a couple shakes of Old Bay seafood seasoning. Another option is a splash of white wine, bay leaves and smashed garlic cloves.

3. Add the corn to the boiling water.

Gently lower the corn in the salted boiling water with tongs, making sure to not to overcrowd the pot. It’s best to only boil about 4 cobs at a time so there’s plenty of room for them to submerge in the water and cook evenly.

4. How long to boil corn on the cob?

Boil the corn until the kernels turn bright yellow and are crisp tender, 4 to 5 minutes. Carefully remove from the water with tongs to a serving platter and serve warm.

5. Butter the corn and season it with salt.

Brush the boiled corn with butter and season with a pinch of salt and pepper for a simple side dish where the corn really shines. You can also brush the corn with a homemade, seasoned butter.
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How Many Kernels In an Ear of Corn?

In addition to eating corn straight off the cob, there are many things you can make with the kernels. Cut them off the cob and use them in salads, soups, pasta dishes and more. It’s useful to remember this rule: 1 ear of corn equals about 1/2 cup corn kernels.

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Charles Masters

What Can I Do with Lots of Corn?

A fun way to use up all that fresh corn? Pickled Corn and Peppers! Simply cut the boiled corn through the core into 1-inch-thick pieces, then submerge in a pickle-brine along with chiles and bell peppers for a summery condiment that pairs with practically everything (especially meats from the barbecue).

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Food And Nutrition

Harissa lamb with chickpeas

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4 days ago

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September 28, 2023

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This Moroccan-inspired, slow-cooked lamb dish is low in calories and only uses six ingredients. If you want to make it five, leave out the apricots – you’ll save on sugar too. If you’re on a low-calorie diet, pair it with a low-calorie breakfast and/or lunch as it’s a little over 500 calories.

Each serving provides 522 kcal, 50g protein, 32g carbohydrates (of which 20g sugars), 19g fat (of which 7g saturates), 9g fibre and 0.5g salt. With a GI of 45 this meal is high protein, low GI.

Ingredients

  • 600g/1lb 5oz lean lamb leg steaks, cut into bite-size cubes
  • 1–2 level tbsp harissa paste
  • 400g tin chopped tomatoes with herbs
  • 2 x 410g tins chickpeas, drained
  • 12 dried apricots (optional)
  • small bunch (about 30g/1oz) fresh coriander, roughly chopped

Method

  1. Preheat the oven to 170C/150C Fan/Gas 3½

  2. Put the lamb in a medium, ovenproof casserole dish and coat evenly with the harissa paste.

  3. Pour in the tomatoes and 300ml/10fl oz of water. Bring to the boil over a medium heat and stir well.

  4. Cover tightly with kitchen foil and bake for 1 hour.

  5. Stir in the chickpeas and apricots, if using, and bake for 30–45 minutes, or until the lamb is tender.

  6. Stir in the coriander and serve.

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Food And Nutrition

Provençal picnic sandwich (Pan bagnat)

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4 days ago

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September 28, 2023

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This is a speciality of Nice and is filled with Niçoise salad ingredients. A great way to use up slightly stale bread, the recipe contains tuna and anchovies but if you are vegetarian, you could substitute with cheese (such as mozzarella or slices of goats’ cheese) or roasted peppers, aubergines, courgettes and mushrooms. Make this a day ahead and keep weighted down in the fridge so all the juices seep into the bread.

Ingredients

  • 1 pain de campagne or round sourdough loaf (about 400g/14oz)
  • 1 garlic clove, finely chopped or grated
  • 3 tbsp extra virgin olive oil
  • 1 small red onion, thinly sliced
  • 2 or 3 large ripe tomatoes, sliced
  • 15cm/6in piece of cucumber, sliced
  • 225g tin tuna in olive oil, drained
  • 6 anchovies in olive oil, drained
  • 3 hard-boiled free-range eggs, peeled and sliced
  • 20 Niçoise or Kalamata olives, pitted and halved
  • 1 tsp fresh oregano or marjoram leaves, chopped
  • 10 fresh basil leaves, torn
  • 1 handful rocket leaves
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper

Method

  1. Slice off the top quarter of the loaf to use as a lid. Using your fingers, hollow out the inside of the rest of the bread to leave just a shell.

  2. Sprinkle the inside of the bread shell and the lid with the garlic, then brush with 2 tablespoons of the olive oil.

  3. Layer the onion, tomatoes, cucumber, tuna, anchovies, eggs, olives, oregano, basil and rocket into the bread shell, seasoning with salt and pepper as you go (the order does not really matter). Mix the remaining olive oil with the vinegar and mustard in a small bowl and then drizzle this dressing into the bread shell so it trickles down over the filling. Top with the bread lid and wrap the loaf tightly in kitchen foil.

  4. Place in a baking tin and weigh down with a heavy pan or a four pack of tinned tomatoes or similar. Leave in the fridge overnight. Cut into wedges and serve.

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Food And Nutrition

How To Prepare Ham and pea pasta

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4 days ago

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September 28, 2023

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Even if you’re new to cooking you can tackle this ham and pea pasta with confidence, as a sauce like this requires little more than warming through to come together. The cream adds a touch of luxury to this supper for one.

Each serving provides 1140 kcal, 38g protein, 86g carbohydrates (of which 7g sugars), 69g fat (of which 42g saturates), 11g fibre and 1.5g salt.

Ingredients

  • 100g/3½oz dried pasta shapes
  • 100g/3½oz frozen peas
  • knob of butter or splash of olive oil
  • 1–2 spring onions, white and green parts separated and finely sliced
  • 100ml/3½fl oz double cream
  • 25g/1oz Parmesan, finely grated, plus extra to serve
  • 1 thick-cut slice of ham, diced
  • ½ lemon, zest and juice
  • salt and freshly ground black pepper

Method

  1. Bring a large saucepan of salted water to the boil. Tip in the pasta and cook for 9–11 minutes until done to your liking, adding the frozen peas for the final minute.

  2. Meanwhile, heat a knob of butter or splash of oil in a frying pan, add the spring onion whites and fry for a minute until just softening. Turn off the heat and set aside until the pasta is cooked.

  3. Drain the pasta and peas, reserving a ladleful of the cooking water, and tip into the frying pan. Add the cream, Parmesan and ham with 3 tablespoons of the pasta water. Stir over a low–medium heat until the cream starts to bubble, then turn the heat down and stir briefly until the sauce is clinging to the pasta. (If you overcook it and it starts looking dry, add a little more of the pasta water.)

  4. Stir in the lemon zest and spring onion greens, then season with salt, pepper and lemon juice to taste. Serve immediately with extra Parmesan.

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