Contact: Test kitchens
Lewis & Neale Inc.
49 East 21st Street
New York, NY 10010
Phone: (212) 420-8808
Fax: (212) 254-2452
E-mail: Supersweetcorn@aol.com

April 2001

SWEET CORN PACKETS,
ALL WRAPPED UP FOR DINNER

If you were ever a Boy Scout or Girl Scout, you might remember cooking a foil-wrapped dinner in the embers of a campfire. It tasted fantastic, and not just because you were starving! Steaming foods inside a packet-whether it's foil or parchment paper-is a wonderful way to mingle their flavors.

Supersweet corn, now at the height of its season, takes especially well to this cooking method. To make Supersweet Corn, Seafood and Zucchini Packets, simply combine shrimp or scallops, chunks of fresh Supersweet Corn and zucchini in foil packets. Season with garlic, thyme and a touch of olive oil, close the packets and pop them into a hot oven. When the packets are opened at the table, you'll hear a collective "Ahhhh!" as the enticing aroma wafts out.
For a foil-steamed dinner with seductive Mediterranean flavors, treat your family and friends to Supersweet Corn and Couscous Packets. Again, tender fresh corn coblets are slipped into foil packets, this time in company with other fresh vegetables, fluffy couscous and cumin.

Fresh Supersweet Corn, which retains its sweetness longer than other varieties, is harvested from October through July. To keep the ears fresh, remove the husks, place the ears in plastic bags and refrigerate. In addition to its delightful taste, Supersweet Corn is a good source of vitamin C, thiamin, folate and fiber-and each medium ear has just 80 calories.

SUPERSWEET CORN, SEAFOOD AND ZUCCHINI PACKETS

3 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon dried thyme
1 teaspoon salt
2 medium zucchini, cut in 2-inch chunks (about 3 cups)
4 ears Southern Supersweet Corn, cut in 1-inch pieces
1 pound shelled and deveined shrimp and/or scallops
8 thin slices lemon

Preheat oven to 450°F or heat outdoor grill. In a large bowl, combine oil, garlic, thyme and salt. Add zucchini, corn and shellfish; toss. On each of four 14 x 18-inch sheets of heavy-duty foil, place a quarter of the sweet corn mixture in the center. Top with lemon slices. Draw together longer edges of foil and crimp, leaving room for steam to circulate; seal foil ends (or, divide mixture evenly among four ready-to-use single-portion foil bags). Place packets in a single layer on a large baking sheet or on a rack in a grill. Bake or grill 15 minutes for shrimp or 20 minutes for scallops. Remove packets; let stand 5 minutes before opening.

YIELD: 4 portions

SUPERSWEET CORN AND COUSCOUS PACKETS

2 tablespoons olive oil, divided
1-1/2 teaspoons salt, divided
1-1/3 cups couscous
1 teaspoon ground cumin
4 ears Southern Supersweet Corn, cut in 1-inch pieces
4 cups sliced mushrooms (about 1 pound)
2 cups red bell pepper cut in 1-inch squares
1 cup thinly sliced onion
1/2 cup chopped pitted imported olives (optional)

Preheat grill or oven to 450°F. In a small saucepan, combine 2 cups water, 1 tablespoon of the olive oil and 1/2 teaspoon of the salt; bring to a boil. Stir in couscous; cover and let stand for 5 minutes; fluff. In a medium-sized bowl, combine the remaining 1 tablespoon oil, 1 teaspoon salt and the cumin. Add sweet corn, mushrooms, bell pepper, onion and olives; toss. On each of four 14 x 18-inch sheets of heavy-duty foil, place a quarter of the corn mixture in the center, top with fluffed couscous. Draw together longer edges of foil and crimp, leaving room for steam to circulate; seal foil ends (or, divide mixture evenly among four ready-to-use single-portion foil bags.) Place packets in a single layer on a large baking sheet. Bake packets for 20 minutes. Remove packets from oven; let stand 5 minutes before opening.

YIELD: 4 portions