In the 1970s, a revolution took place in and around the Washington D.C.region. Not cultural or political, changing laws, agendas, or governments, it was a food revolution. There was a new kernel in town.
During the summer months, people from the area drove, seeking out silver queen corn from their local produce stands. Some even crossed large bridges to find it. Silver queen is delicately milky, sweet, white kernel corn, and it quickly overcame its yellow-colored competition. She was crowned as a local delicacy by regional chefs and barbecue writer Stephan Raichlen among others. It was steamed, boiled, barbecued, and broiled. No matter how you cooked it, it was deliciously sweet. Most soon found that it only needed a pinch of salt and a brush of olive oil to enhance its flavor, if anything at all.
Today, silver queen corn reigns no more. Her hybrids have taken over the market. The hybrids keep their sugars longer after being harvested. The white kernel queen, however, won the revolution. People in this region still seek out sweet white corn in favor of yellow and my favorite way to cook it is below.
Note- this is a more time consuming way to prepare corn, but its fun, delicious and makes for great presentation.
You will need:
Corn on the cob still in the husk
Olive oil
sea salt
pepper
red pepper flakes
a tall glass or two of water
butchers twine
Do not remove the husk.
Slowly lower the outer leaves to reveal the inner leaves and silk.
Carefully lower the inner husks and remove all of the silk.
Replace the inner husk leaves over the corn.
Keeping the outer leaves on the husk, fold them over, then submerge the outer leaves into a glass of water.
Let them soak for 5 to 20 minutes.
Mix a couple of tablespoons of olive oil with a 1/2 teaspoon of sea salt, 1/2 teaspoon of pepper, and a pinch of red pepper flakes. Use more or less depending on your taste.
Lower the inner husk leaves and brush the kernels with the mixture. Replace the inner leaves.
Remove the corn from the water glass and let it drain for a few seconds. Carefully cover the corn with wet outer leaves.
Truss the leaves back onto the corn with butcher twine.
Cook over indirect heat for 30- 40 minutes, depending on the temperature of your cooker.
Cut the string in one or two places and serve to allow your guests to remove the string and husk at the table.
Enjoy!
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