Corn: on and off the cob
I have no business saying that it has gotten “hot” again … 80’s daytime, 50’s overnight and while not as dry as the southwest, there is little humidity here. As parts east and south are REALLY hot with high humidity, I should be grateful for 80’s. And I am! But in “all’s relative world”, it feels hot.
It is sweet corn season and usually I would boil or bake corn. Enter another use for the electric pressure cooker (see Pasta in the Pressure Cooker ) which adds no heat to the kitchen, cooks things tout suite and is easy to clean up.
Yes, I made one lonely ear of corn.
When I went to the grocery, it was late afternoon and there were 4 ears of corn left on the big table that holds the sweet corn. This was the only one of the 4 that looked like it might be ok.
It was more than ok: 1 cup water, 2 minutes at pressure, quick release and it was perfect.
Yesterday, after the sweet corn supply was replenished – 3 ears: 1 cup of water per cob, 2 minutes at pressure, quick release. My cobs had partial husk as in the husk had been trimmed up so you could see several rows of corn and the heavy silk at the end was removed. The remaining husk and silk fell off the corn – no muss, no fuss!
I had 1/2 an ear of corn for my lunch and cut off the kernels from the remaining cobs for a supper recipe which I highly recommend : Smitten Kitchen’s Corn, Bacon and Parmesan Pasta
Next up: corn broth.
I put the kernel-less cobs back in the cooking water, added more water and cooked 20 minutes at low pressure, natural release and then strained…
Beautiful, beautiful corn broth! Corn broth has a slightly sweet, corn-y taste that makes a wonderful soup base. Most of this I’ll freeze for another time, but I just might make one bowl of some sort of soup for tonight’s supper.
Stay cool wherever you are and Happy Wednesday!