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The 75th anniversary edition of Joy of Cooking
Now in its eighth edition and its 75th year, the Joy of Cooking brings you numerous 30-minute meals. For the first time ever, JOY gives you slow cooker recipes and tips. Especially important to busy households is a new section that teaches you to cook for a day and eat for a week! If your family is on the go, buy this modern classic now at Barnes & Noble, Powell's or Amazon.
A Recent Featured Recipe
Corn and Summer Go Hand in Hand
Fresh corn brightens a meal and is one of the most loved of all vegetables. It is at its peak in summer and ideally, it is eaten very close to picking. If this isn’t possible, remember that many hybrids, whether the kernels are yellow, white, or “butter and sugar” (a combination of white and yellow), remain sweet while shipped and stored. Available almost year-round, these hybrids are delicious and can rival freshly picked summer corn. If corn is sold in the husks, the husks should be bright green and the silk pale and fresh looking. The kernels should appear plump and moist. Also available in some supermarkets and in Asian markets are finger-sized cobs, meant to be eaten whole, good in stir-fries and stews. Store corn in the husk or its original wrapping in the vegetable crisper of the refrigerator.
To prepare corn, first remove the husks and silks. To remove the kernels from the cob, use a sharp knife and large cutting board. Cut off the stem end to create a flat base. Hold the ear tip end up and cut downward, removing two or three rows at a time. Press along the rows with the dull side of a knife to retrieve the richly flavored juices and the heart of the kernels. Or, to remove only the creamy corn pulp, run the tip of a knife down through the center of each row of kernels, opening the kernels. Then, with the back of the knife, scrape down the cob and press out all the pulp. One ear of corn yields approximately 1/2 cup kernels or 3 to 4 tablespoons creamy pulp.
Sweet corn tastes delicious uncooked in salads and salsas. Corn goes well with butter, bacon, cream, cheese, chile peppers, chili powder, basil, parsley, cilantro, and lime. In the following recipes, corn can be fresh, canned, or frozen except when otherwise noted.
Grilled or Roasted Corn
Note: Numbers refer to pages in the cookbook. Many of the recipes can be found online by using our search feature.
I.Soak ears of corn in their husks in cold water for 2 to 3 hours before putting them on the grill or on hot coals. Do not worry about removing the silks; they will come off later with the husks. Lay the ears in the husks, directly on a hot grill rack. Cook, turning the ears with a pair of tongs so that they roast evenly on all sides, about 25 minutes, depending on the heat. Or roast the corn in their water-soaked husks for 8 to 15 minutes in a 450°F oven. Serve with:
Salt, black pepper, and butter
II.To intensify the taste of grilled corn and to caramelize the sugar in sweet corn, remove the husks and silks and lay the ears on a grill rack over very hot coals. Grill, turning the ears to brown them evenly, for 5 to 7 minutes.
III. This method steams the ears inside foil wrappers.
Remove the husks and silks from the corn. Rub lightly with:
Butter or vegetable oil
Sprinkle with:
Salt and black pepper to taste
Wrap each ear in a piece of aluminum foil. Place on the grill, or place directly in hot ashes, and cook, turning a few times, 8 to 10 minutes. Or roast in the oven at 450°F for 8 to 10 minutes.