Through My Kitchen Window: Your Questions - Your Recipes

Sun photos by Holly Mahaffey ¬ Corn on the cob is actually pretty easy to cook a number of different ways.

It’s time! This is the week I answer your food and cooking questions, and share your favorite recipes.

Your Questions:

Help! I want to make corn on the cob, but I’m a bit clueless. How do I cook it? - Jennie in Lancaster

You can cook corn on the cob a couple different ways. Here are the basics.

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To boil: Husk corn and place in a large pot of cold water. Do not add salt, it makes the corn tough. Bring to a boil. Cover and boil 6-8 minutes. Remove from the water and serve.

To steam: Place husked corn in a steamer and cook covered 5-7 minutes.

To microwave: Place 1-4 ears of husked corn in a 8 inch glass cake pan. Add 1 Tb water and cover with plastic wrap. For 1 ear microwave 2-3 minutes, turning once. Let set 2 minutes before unwrapping. For 2 ears microwave 3-4 minutes, turning once. Let set 2 minutes before unwrapping. For 3-4 ears microwave 6-8 minutes. Let set 2 minutes before unwrapping.

Add lemon wedges, sugar, red pepper, old bay spice, or any other flavoring you enjoy to the water before boiling, steaming, or microwaving.

To grill: Peel down the husks, but do not tear them off. Silk the corn, and fold the husks back in place. Mix 1 Tb of salt into a large bowl of water and soak the corn in it for 10 minutes. Remove from the bowl and shake the water off the corn. Grill 15-20 minutes with the grill lid down, turning every 5 minutes.

Do you have any interesting recipes using zucchini? - Ruth in New Holland

This amazing side dish combines zucchini, corn, and tomatoes, three vegetables we have in abundance this month. It goes great with grilled chicken or steak. If you don’t like your food to have a kick, omit the jalapeño or remove the seeds. Also, feel free to substitute frozen corn instead of fresh.

Calabacitas Con Crema (Corn and Zucchini with Cream)

Adapted from a recipe in Truly Mexican by Roberto Santibanez and JJ Goode

2 cups corn kernels (2-3 ears)

2 lbs zucchini or summer squash

1 onion

2-4 cloves garlic

1 jalapeño

3 medium tomatoes

1/4 cup olive oil

1 1/2 tsps dried Mexican oregano

1/2 tsp ground nutmeg

1/4 tsp ground pepper

1 1/2 tsp kosher salt

1/2 cup heavy cream

1 cup shredded cheddar cheese

1/2 to 1 cup cilantro

Cut the corn from the cob. Chop the zucchini into 1/2 inch pieces. Finely chop the onion, garlic, and jalapeño. Remove the seeds from the jalapeño if you don’t want the heat. Core the tomatoes and cut a small x on the bottom.

Place the broiler rack 8 inches from your heat source. Preheat the broiler or set the oven to 500 degrees.

Put the tomatoes on a foil-lined pan cored side up. Roast until the skin is blackened and they are cooked through, about 25 minutes. When cool enough to touch, peel and chop the tomatoes.

Heat the olive oil in a large Dutch oven over medium-high heat. Sauté the onion, garlic, and jalapeño until soft, about 3 minutes.

Add the corn, oregano, nutmeg, and pepper and sauté stirring often until the corn is lightly browned, about 6 minutes.

Add the zucchini and cook 4 minutes. Add the tomatoes, cream, cheese, and salt. Cook, stirring often for 5 minutes.

Stir in cilantro and serve.

The last Tuesday of the month I endeavor to answer your questions and share your favorite recipes. Send them to me at throughmykitchenwindow@gmail.com.