Corn in the husk refers to ears of corn that still have their green husks intact. The husk is the outer leafy layer that surrounds and protects the cob and kernels of corn while the ears are growing in the fields. When harvested at peak ripeness, ears of corn are typically removed along with their husks intact. This helps protect the delicate kernels and maintain freshness after picking. Some key facts about corn in the husk:
- The husk is made up of several layers of modified leaves that wrap tightly around each ear of corn.
- It helps shield the kernels from sunlight, pests, diseases, and mechanical damage.
- Corn husks allow air and moisture to pass through while blocking direct sunlight.
- When left on, husks can help corn ears retain moisture and stay fresher longer after harvest.
- Sweet corn and field corn varieties are commonly harvested and sold with husks on.
There are a few key benefits to buying and cooking corn in the husk:
Benefits of Corn in the Husk
- Enhanced flavor – Leaving the husks on helps seal in moisture and corn flavor. The husks protect the natural sugars and allow for continued ripening.
- Improved texture – The husks shield the kernels from drying out, resulting in tender kernels with a smooth, creamy texture.
- Nutrient retention – Being left intact until just before eating helps retain vitamins and antioxidants like beta carotene and lutein.
- Organic handling – The husk functions as a natural wrapper, meaning no plastic or foam trays are needed.
- Extended shelf life – The husks prevent moisture loss and slow the conversion of sugars into starches after picking.
The husk also provides a convenient and biodegradable handle for eating corn on the cob. Overall, corn in the husk tends to be fresher, sweeter, and more flavorful than corn with the husks removed.
When is Corn Harvested in the Husk?
Corn is harvested and sold both with and without the husks, depending on the variety and intended use:
- Sweet corn is typically harvested and sold in the husk when the kernels are at their peak ripeness in summer and fall months.
- Field corn or dried corn is often harvested after the husks and kernels have dried down in the field late in the growing season.
- Ornamental corn such as Indian corn or multicolored corn is harvested in the husk for fall displays.
- Baby corn is harvested just days after pollination before kernels fully develop while still encased in small husks.
- Some canned or frozen corn has the husks removed during processing before packing.
- Corn for industrial uses like cornmeal, cornstarch, corn syrup, and animal feed may have husks removed if not used fresh.
For fresh eating, supermarkets typically stock sweet corn with husks on during summer months when it is widely harvested. Look for green, moist, tightly fitting husks and brown, moist stem ends when selecting the freshest ears.
How to Store Corn in the Husk
To maximize freshness and flavor, corn in the husk should be stored properly:
- Leave husks on until just before cooking or eating for best quality.
- Refrigerate unhusked ears in loose plastic bags in the crisper drawer for 1-2 days max.
- Soak in cold water to refresh if not using right away after harvest.
- Avoid putting pressure on the ears to prevent damage.
- Do not refrigerate sweet corn for more than a few days as sugars quickly convert to starches.
- Freeze any excess corn in the husks by blanching first if wanting longer term storage.
With the husks on, corn ears can be grilled, roasted or boiled as is. Just be sure to remove and discard the silk threads and peel down the husks beforehand to expose the kernels. The outer husks can be folded back over and cooked in place for handy eating directly off the cob. Adding spices, oils or seasonings between the husks infuses extra flavor.
How to Cook Corn in the Husk
There are several excellent cooking methods to try with corn in the husk:
Grilling
Grilling imparts a delicious smoky char while sealing in moisture:
- Husk corn but leave inner husks intact.
- Remove silk, brush with oil, and season as desired.
- Grill over direct medium heat, turning occasionally, for 15-20 minutes.
- Check for doneness and charring then transfer to a platter.
- Give diners the joy of peeling down their own husks and enjoying immediately.
Roasting
Roasted corn boasts a lightly caramelized sweetness:
- Preheat oven to 450°F.
- Keep husks on, remove silk, rinse and dry ears.
- Place directly on oven rack or baking sheet.
- Roast 20-25 minutes, turning halfway.
- Carefully peel down husks when done and serve.
Boiling
Boiling on the stovetop is fast and easy:
- Husk corn but leave inner husks on.
- Bring a large pot of salted water to a boil.
- Add corn and boil for 5-8 minutes.
- Drain ears then carefully peel husks before eating.
Microwaving
Microwaving individual ears is quick when pressed for time:
- Partially peel back husks, remove silk.
- Microwave one ear at a time for 3-4 minutes.
- Rotate and microwave 1-2 minutes more if needed.
- Slide off the husks and serve immediately.
Serving Tips and Pairings for Corn in the Husk
Beyond the usual pat of butter, herbs, spices, sauces and more can add flavor when serving corn on the cob in the husk:
- Brush with seasoned butters or oils before or after cooking.
- Roll in minced garlic, chili powder, cotija cheese, or Parmesan before grilling.
- Squeeze lime or lemon juice over just before eating.
- Dollop with crema, mayo, or sour cream for extra richness.
- Top with hot sauce for some heat.
- Sprinkle with fresh herbs like cilantro, chives or parsley.
- Pair with backyard grilling favorites like burgers, chicken, and potato salad.
Whether enjoyed as an appetizer, side, or light main, corn in the husk is a classic summer treat that highlights the natural sweetness of fresh-picked corn.
| Cooking Method | Instructions | Key Tips |
|---|---|---|
| Grilling | Husk corn, brush with oil, grill over medium heat 15-20 minutes | Leave inner husks on while grilling to protect kernels |
| Roasting | Husk corn, remove silk, roast at 450°F for 20-25 minutes | Turn ears halfway through roasting |
| Boiling | Husk corn, boil 5-8 minutes, drain | Salt the boiling water well before adding corn |
| Microwaving | Partially peel back husks, microwave individual ears 3-4 minutes | Rotate ears halfway through microwaving |
Selecting Fresh Corn in the Husks
To pick the best tasting ears of corn in the husk:
- Look for tightly wrapped green husks and moist stem ends.
- Peel back husks slightly to check for plump, milky kernels.
- Avoid ears with dried, damaged, or loose husks.
- Press kernels with a finger to test for fullness.
- Purchase corn as soon after harvest as possible for optimal sweetness.
- Choose ears with husks that have a “fresh”, grassy smell when peeled back.
Local farmers markets and u-pick farms offer the best source of freshly harvested corn during peak summer months. Supermarkets also stock sweet corn seasonally, but be sure to check husks and use quickly as the sugars start converting to starch soon after picking. With proper storage and preparation, corn in the husk provides the most natural, freshest-tasting way to enjoy this beloved summer vegetable.
Conclusion
Corn in the husk refers to ears of corn that are harvested and sold still encased in their outer green husks. Leaving the husks on helps protect the kernels and retains moisture and flavor compared to corn with the husks removed. The husks shield the ears from drying out and allow for extended shelf life. Corn in the husk can be grilled, roasted or boiled in multiple ways while adding herbs, spices, sauces and other accompaniments to complement the natural sweetness. Checking for freshness when selecting and using corn in the husk within a couple days helps maximize the juicy texture and sweet taste of summer’s quintessential vegetable.