Make Perfect Boiled or Grilled Corn

Seasonal fruits and vegetables in August

In the last month of summer, many delicious vegetables and fruits are in season. We have thousands of options to choose from if we want to cook something tasty, plus the recipes we present are quick and easy to prepare.

Corn: boiled corn is like lángos: an essential part of summer, the shores of Lake Balaton, and beaches. But you don't have to give it up even if you don't have access to Balaton or a beach, because you can easily make it at home. Plus, in August, shops and markets are full of it, as this is when it's at its peak.

Eggplant: we've already written about eggplant in a previous article, but you never get tired of it. Eggplant has countless faces, and if you make eggplant puree from it and freeze it, you can take it out anytime in winter.

Nectarine: interestingly, most nectarines in Europe are grown in Spain and Italy, but fortunately we also have plenty of excellent quality ones here. Nectarine can be added not only to fruit salads, but you can also make cold cream soup from it. (+1 bonus tip: if you also add a big scoop of vanilla ice cream)

Peach: although most people prefer smooth or smoother-skinned peaches, the fuzz on them is useful in many ways. It helps prevent the fruit from drying out, keeps moisture inside, which the thin skin alone wouldn't be as capable of, and it protects the fruit from external moisture, such as rain, so it remains edible longer. If we don't intend the fruit for jam, it's not worth peeling the skin, as the fuzzy skin contains plenty of vitamins. However, if we're making jam or preserves from it, the safest option is to peel the fruit.

Watermelon: we've said many times that on average a person throws away 65 kilograms of food annually, but how many kilograms of watermelon do we consume? We consume roughly 10 kilograms of watermelon annually, which is why it's one of the most popular fruits in Hungary. Watermelon rind is often thrown away, even though it can be used in many ways: you can make pickles from it, or after a little olive oil tossing, you can mix it into your salad.

How to choose the perfect corn?

If possible, it's worth buying unpacked corn, because then we can check the quality.

Here's how:

• Choose cobs with soft silks, because if the corn silk is already dry, the cob isn't fresh.
• Peel back the husk slightly from the cob and check if the kernels are intact.
• The corn cob is fresh if a milky liquid comes out when you puncture a kernel with your fingernail – but not too much, as that means it's still immature.
• Choose corn with light, buttery yellow kernels; if it's too dark, it might be feed corn, that is, a plant grown for animals.

Grilled or boiled corn

Making boiled corn:

Boiled corn can be made in the microwave or on the stovetop – the microwave solution is faster, but the gas solution will have a more delicious result, so here we present a recipe for that.

Boil salted-sugared water (about 2-2 tablespoons of salt and sugar per 5 liters of water), flavored with a few drops of apple cider vinegar. Then place the completely cleaned, cut corn into boiling water and cook for 5-10 minutes until tender. Remove the corn from the water, let it cool slightly, then salt to taste and enjoy the essential taste of summer.

If we don't consume it immediately, it's worth leaving it in the cooking water, because the blanched kernels will absorb water this way. This makes our corn more flavorful when we eat it.

Making grilled corn:

Grilled corn is becoming increasingly popular – we can let our imagination run wild and season the corn as we like – we can even wrap it in bacon.

Although you can grill it raw, it's still worth blanching it first so the kernels can absorb some moisture and don't dry out. After blanching the corn, put it on the grill or in the oven and drizzle some fat on it (oil, coconut oil, etc.) every few minutes; this will also prevent it from drying out.

Another oven method is to wrap the cleaned husks together with coarse sea salt and butter in aluminum foil or baking paper. This way, whether you throw it on the coals or in the oven at 200 degrees, it will be done in about 15-20 minutes.

Using corn husks

If until now you've thrown the corn husk away with a dismissive gesture, believe me, after reading this article you won't, because the husk contains plenty of minerals and vitamins that are good for the plants in your garden and your body as well.

Soft mulch for winter: you can use dried corn husks as a great soil cover in your garden. In autumn, you can cover your delicate plants with it against frost, but you can also use it in the vegetable garden, as it protects against weeds just like mulch does.

Extra power for the compost: if you have a garden or small portable compost bin, you can toss it in there too, because the husk contains many minerals that aren't found in other vegetables or plants.

Herbal tea from corn silk: less well known, but herbal tea can also be made from corn silk! Since it has high antioxidant and polyphenol content, it's an excellent diuretic and reduces blood pressure. It can also be applied externally for skin problems and rashes. All you have to do is collect it, dry it, and you're ready to pour hot water over it.