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Local Sweet Corn
PEAK SEASON | BEST FLAVOR | VALUE PRICED
Summer is for Sweet Corn. Sweet, flavorful, juicy, and yeah, you can eat it with your hands – nice features for a veggie.
Corn-on-the-Cob is pretty much required eating at picnics, parties and BBQ’s – and nobody is really complaining about that, right? Oh, some may complain about getting kernel skins stuck in their teeth, but that usually doesn’t stop them from enjoying it. Maybe you can keep toothpicks handy for them. If you want to go beyond picnic food, here are some cool Sweet Corn recipes to try. Peak season for Local Sweet Corn has arrived in the Mid-Atlantic region and will continue through the summer. Delaware, Virginia, Maryland, New Jersey and Pennsylvania growers are now picking their super-sweet varieties daily. In my neck of the woods, Lancaster County, PA grown White and Bi-Color Corn is tasting fantastic – explosively juicy and bursting with sweetness – I can eat it raw!
Sweet Corn Tips
- SELECTING: Choose Sweet Corn that feels full up and down the cob and has green husks.
- STORAGE: Sweet Corn will last in your fridge for about a week when stored in a plastic bag, but will dehydrate and lose flavor every day it sits – so try to use it right away.
- BOIL: Over-cooking Sweet Corn can lead to toughness and less flavor. 3-5 minutes in boiling water is really all it takes for perfect Sweet Corn on the Cob.
- MICROWAVE: Microwave on high in the husk for 4-6 minutes. If fresh corn is already husked, wrap in a damp paper towel and microwave on high for about 5 minutes.
- GRILL: Pre-heat Grill to high. Remove loose outer leaves of Sweet Corn. Rinse the husks with water to add some moisture. Grill for 8-11 minutes, flipping 1-2 times. Remove from heat and husk it just before serving. This method adds a smokey flavor to your corn and makes removing the silk a breeze.