Who doesn’t love fresh, sweet corn on the cob?! Boiled, grilled, microwaved (in the husk) or even just fresh off the cob…there is simply nothing that tastes more like summer (maybe with the exception of tomatoes) than local sweet corn.
Most sweet corns are hybrids and come in 3 basic varieties/colors: yellow, white (often called Silver Queen) and bi-colored (Butter & Sugar Corn). There are many local places to buy sweet corn but two of our favorites are Millerhurst Farm in Ancramdale, NY (about 1 mile north of Ancramdale center on State Route 82) and Paley’s Market in Sharon, CT. This year’s crop is fantastic and incredibly sweet. AND I was told since it ripened late in the season, it will be available longer into the season this year!
Corn tends to lose it’s succulence and crispness after it’s been picked so getting your sweet corn from a farmer’s market or right from a farm will ensure you’ll have the best sweet corn experience!
“SELECTION: Choose ears that have green and vibrant-looking husks. Silk should appear glossy, and feel a little sticky. Use the tips of your fingers to check that the kernels are plump and in fairly straight and evenly spaced rows. Peeling back the husk will dry out the kernels, but if you must, strip it back just slightly to take a peek. Don’t be afraid of some dried kernels at the tip of the cob if the rest looks good. ” — The Vegetable Butcher
If you don’t plan on using the corn in the next day or so, keep the corn in its husk and store in an open plastic bag in the refrigerator. Remember…sooner is better!
SOME OF OUR FAVORITE CORN RECIPES
SUCCULENT SUMMER CORN SALAD (from our archives)
FRESH CORN SOUP (from our archives)