Sweet corn is the shape of a long oval, with soft white or yellow kernels. Sometimes sweet corn will be covered by its husk, a natural green casing, and thread-like strands underneath, called silk. Sweet corn kernels are typically prepared as a vegetable and the husk can be used to make tamales.
Sweet corn is one of many types of corn. Other corn varieties commonly found in kitchens are:
- Flint corn – Multi-colored kernels with a hard outer layer, used to make hominy, polenta, and cornmeal. It has been grown and protected by Native Americans for thousands of years.
- Flour corn – Yellow, white, and blue corn kernels ground into cornmeal.
How to Prep
Remove the husk and silk from the sweet corn by pulling it from the top of the corn down to the bottom. Corn can be eaten raw on the cob or off.
BOIL: Bring a large pot of water to a boil. When the water is boiling, place prepared corn on the cob in the water. Cook, uncovered, for 3-5 minutes.
ROAST IN HUSK: Preheat the oven to 350°F. On the oven rack, roast the corn in the husk for 30 minutes, or until the husk is brown and pulling away from the corn.
ROAST OUT OF HUSK: Preheat the oven to 400 °F. Remove husk and silk from corn. Brush with butter or cooking oil. On the oven rack, roast the corn for 25 minutes or until the corn is golden.
Keep corn in the husk loose in the refrigerator for up to 3 days.