FRESH & IN SEASON

Corn

Peak Season: May to October

“Gardens, scholars say, are the first sign of commitment to a community. When people plant corn they are saying, let's stay here. And by their connection to the land, they are connected to one another.”
—Anne Raver

While nothing quite beats eating quickly boiled or grilled corn on the cob with butter dribbling down your chin, taking a slightly exotic approach can be nice too. Corn goes south of the border when grilled and topped with a spicy, tangy sauce and a light sprinkle of salty Mexican cheese. The Louisiana favorite Macque Choux is a colorful family-friendly sauté. Corn gets sophisticated with a touch of bacon and meaty mushrooms. Tangy lime juice and coconut milk make Coconut Creamed Corn something special.

And don’t let all the talk about how corn has ruined our food supply deter you from getting your fill of sweet corn in the summer. The corn that makes ethanol and high-fructose corn syrup is not the same corn you buy on the cob. In fact, of the more than 94 million acres of corn grown in the U.S. in 2007, less than 1 percent of it was sweet corn, the kind that we eat.

Show your support for those farmers who are still growing corn to feed the people. It’s easy to find a farmer in your area, since sweet corn is grown in all 50 states (yes, you can even grow corn in Alaska) and it’s plentiful at farmstands on dusty dirt roads in the heat of summer. So get shucking—while corn is available year-round (thank you, globalization), nothing beats fresh-from-the-field corn from your local farmstand in summer and fall.

Related Recipes: Coconut Creamed Corn; Mexican Grilled Corn; Corn with Bacon & Mushrooms; Macque Choux; Roasted Corn with Basil-Shallot Vinaigrette; Avocado-Corn Salsa; Spaghetti with Clams & Corn; Smoky Corn & Black Bean Pizza; Banana Corn Fritters; Southwestern Corn & Black Bean Salad; Grilled Steak with Fresh Corn Salad; Rice & Corn Cakes with Spicy Black Beans; More Healthy Corn Recipes & Tips

Tips

Shopping Tips: The best way to buy corn is in the husk, which protects the kernels from dry air and also tells you how fresh the corn is. Moist green husks are clearly fresher than dry brown ones. The tassel (silky strings at the tip) should be golden brown; a pale tassel is an indication that the corn was picked too early.; Rather than peeling back the husk to check for freshness—this can dry out the corn—feel around through the husk for plump, resilient kernels.; And most important, take the corn home immediately; don’t let it sit in a hot car.; One medium ear of corn yields approximately 1⁄2 cup fresh kernels.

Storage Tips: If you can’t eat your corn right away, refrigerate it, with the husks left on, in a plastic bag, and cook within 2 days.; The sooner you can eat corn after purchase, the sweeter it will be, as the sugar in corn begins converting into starch as soon as it’s picked.