With the 4th of July right around the corner and the corn on the cob stacked in the produce department I ran across some tips that might help you in cleaning and cooking that corn.


It seems like every time I shuck corn from the cob I am left with the silk strands attached to the cob making for a messy eating experience. With this tip you end up with an ear of corn that is silk free and fully cooked. And with the charcoal grilling restrictions in Natrona County, cooking with a microwave might be your only option.

Now if you do have a gas grill or are in any incorporated, area of Natrona County and can fire up the grill, a grilled ear has great taste as well.


Here is another interesting way to cook corn that i had never heard of.


Have you tried "Cooler Corn"?  Get a big Coleman Cooler, wipe it clean, put in your shucked ears of sweet corn in the cooler...then pour a couple of kettles of boiling water over the corn and close the lid.  In 30 minutes, you'll have perfectly cooked sweet corn.



My friend Sally Ann Shurmur of the Casper Star Tribune posts this recipe on a regular basis.

36 ears of Alcova sweet corn or 18 cups cut from cob

1 pound butter (do not substitute)

1 pint half-and-half cream

Heat oven to 325.

Cut raw corn from cob. Put into large roasting pan.

Melt butter into half-and-half. Pour over corn and mix well to coat.

Place in oven. Do not cover. Stir every 15 minutes for one hour.

Cool well. Bag and freeze. Do not keep more than six months in the freezer.

(Recipe courtesy of Marge Claytor, "Country Corn Cookin.")

There will be no Alcova Corn again this year so visit your favorite supermarket, farmers market, or garden and get cooking.


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