Brushing Up On Supersweet Corn

Monday, March 1, 2004

Brushing Up On Supersweet Corn (NAPSA)—Everyoneloves fresh sweet corn. Now, that great taste is yours to enjoy all year long, thanks to Supersweetvarieties with a superlong growing season. Once you get the corn home, husk it and refrigerate until you're almost ready to eat (chilled corn stays fresh longer). Another kernel of wisdom: Supersweet corn cooks faster than traditional varieties. You can boil ears the old-fashioned way or try one of these quick methods. Be sure to sample the delicious spreads, too! For more recipes and cooking tips, visit www.freshsupersweet corn.com or request a free leaflet by sending your address to supersweetcorn@lewis-neale.com or Supersweet Corn, 35 E. 21 Street, 10% Floor, New York, NY 10010. COOKING SUPERSWEET CORN Skillet Steaming: In a large skillet bring an inch of water to a boil. Add ears in a single layer. Cover and cook until tender, 3 to 5 minutes. Microwaving:Place ears in a microwaveable dish; cover loosely with waxed paper. Microwave on high until hot, about 2 minutes per ear. Sauting: In a skillet heat a little vegetable oil over medium heat. Cook ears, turning often, until hot and kernels are lightly browned, about 5 minutes. Roasting: Preheat oven to 500F. Place ears in shallow pan; brush with melted butter or oil. Roast until kernels turn golden, about 10 minutes. he 1 Grilling fresh Supersweet corn caramelizes its natural sugars and concentratesflavor. Grilling: Prepare grill or preheat broiler. Brush husked ears with melted butter or oil. Grill or broil, turning once or twice, until hot and kernels turn golden, about 7 minutes. SUPERSWEET CORN SPREADS Brush on one of these flavorful spreads before and/or after cook- ing corn. BBQ: Melt ™% cup butter with '% cup barbecue sauce. Cheese: Combine % cup goat cheese or soft process cheese with 2 tablespoons softened butter, 1 teaspoon dried oregano and % teaspoon each salt and pepper. Substitute these spreadsfor oil or butter before sauting, roasting or grilling corn. Garlic: Combine ™% cup olive oil with 1 teaspoon each finely chopped garlic and dried crushed thyme, % teaspoon salt and % teaspoon ground black pepper. Southwest: Combine /%cup mayonnaise with %4 teaspoon Southwest seasoning blend or chili powder and 2 teaspoonslimejuice.

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