Select Page

8.9 fields cornOf course there IS more than corn in Indiana, but in July and August when it’s at its peak here, corn is king. It’s everywhere, in everything, and with good reason. We really do have the best sweet corn in the world right here in the Hoosier state. And the sooner you get to eat it, the better!

In doing my research I discovered that one of the hottest things on the internet was instructions for microwaving corn on the cob. Apparently it works beautifully and gets your golden deliciousness on the table easily and in record time. Who knew? So, here is the express route to sweet corn; followed by some more interesting and slightly more complicated but highly delectable ways to enjoy Hoosier “gold”.

Microwave Corn on the Cob
from Eating Well

• 4 ears of fresh corn

Place corn (still in the husk and untrimmed) in a microwave-safe dish; microwave on High for 5 minutes. Using a towel or wearing gloves, transfer the corn to a cutting board. Use a sharp knife to cut off the stem end, including the first row of kernels.  Make sure you cut all the way through the husk. Using a towel (or wearing the glove), grasp the ear of corn from the top end and shake the ear. The cooked corn will slip right out of the husk, completely free of silks.

Now that you’ve got your quick fix of corn, try these incredible recipes that showcase corn in all its golden glory!

(Tip: Add more jalapenos to the fritters for great flavor!)

Grilled Ham & Corn Kabobs
Corn-Jalapeno Fritters
Goat Cheese Grits with Fresh Corn
Sweet Corn Panna Cotta with Fresh Blueberry Compote
Roasted Corn Cheese Dip
Sweet Corn Pizza
Sweet Corn and Milk Drink