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.
