[level h3=” On the cob ” gen=” gb=”2″ us=”2″ il=”3″]
Highly infested with thrips and mites (see “Description of Insects” at the beginning of Part Three), which get between the kernels and disappear from sight (Illustrations 209-213).
1. Fresh
A.Before cooking, cut all the kernels off the cob with a sharp knife and separate the kernels from one another (Illustration 214).
B.Soak the kernels in soapy water for three minutes (Illustration 215).
C.Rinse well in a strainer under a strong stream of running water – one ear’s worth at a time (Illustration 216).
2. Frozen
Not recommended.
Kernels
Frozen or canned corn kernels may be used (they are thoroughly cleaned at the plant) (Illustration 217). Both are presumed clean and do not require checking. Still, it is recommended that one look among the kernels, or in the water in which they’re canned, to make sure that no insect fell in.
Baby corn
Presumed clean. It’s recommended to rinse it.
