Corn on the Cob
Nutrition Benefits
Vitamin C: helps heal cuts and wounds and helps the immune system.
Lutein: an antioxidant that may decrease the risk of eye diease.
Fiber: helps reduce blood cholesterol levels and may lower your risk of heart disease.
Selection
Choose ears of corn that have a bright green husk. After peeling the husk back, the kernels should be evenly spaced and plump.
Storing
If husk is removed, refrigerate in tightly wrapped plastic for 1 to 2 days.
If husk is still on, store uncovered in a refrigerator for 1 to 2 days.
Cleaning
When ready to use, remove the outer husk and the silky strings. Break off the stalk at the base of the ear of corn. Rinse under cool running water.
Preparing
Boiled: Remove husk and rinse corn. Put water in a large pot and bring to a boil. When the water is boiling, drop in the corn. Boil for 5-6 minutes.
Microwaved: Remove husk and rinse corn. Place 2-4 ears of corn in a microwave safe baking dish. Add 1/3 cup of water to the bottom of the dish. Cover the dish with plastic wrap, leaving one corner open. Place the dish in the microwave and cook on high for 3 minutes per ear of corn. If using 4 years of corn, cook for 12 minutes.
