In July freshly picked corn is an important addition to your market produce section. Farmers markets are featuring corn as the starring item among the produce at the stalls.
When buying corn it is important to get the corn as close to when it was picked as possible. That is a tough think to figure out if buying from a big market. Find the produce manager and ask if the corn is local and how long since it was picked. Taking time to find freshly picked makes a big difference in the corn on the cob that is part of many dinners in the summer.
My wife came home the other night with corn and said she had to restrain herself from telling several women that they should not be husking the corn in the supermarket. She insisted that I dedicate a Post to the proper handling and preparation of fresh corn.
Step 1. Dorothy insists that you husk the corn at home and line your cooking pot with the husks. Strip and discard the corn silk.
Step2. Put an inch or two of water in the pot, cover and STEAM the ears of corn. If you are making a large amount for company use a large pot and stand the corn on end. Cover the pot and cook for 8 to 10 minutes.
Step3. The flavor is improved from using the husks and nutrition value is maintained by steaming rather than boiling. To serve: Melt butter and pour over the ears before serving.
Alternate Microwave Method
There are microwave fans that put the corn still in their husks into the microwave for 3 or 4 minutes per ear. You need asbestos fingers to husk the corn out of the microwave but the corn is quickly ready for the melted butter and some great eating. Nutrition is also maintained with this method.
Corn is a great part of summer and for much of our lives we lived in an area where corn picking and preparation was important. When entertaining we often would go to a nearby farm that picked in the morning and only sold what had been picked that morning. Corn loses it’s sugar pretty rapidly after picking so fresh picked is important. Leaving the husks on till just before preparation is also important.
When I was young New Jersey and Maryland had the best corn and tomatoes in the nation. The sandy soil and climate seemed to be the perfect combination for these two stars of summer, Campbell’s was not founded in New Jersey by accident. It was to be close to those great tomatoes to make tomato soup. New Jersey is known as the Garden State because of the many outstanding fruits and vegetables grown in it’s sandy soil. The farms are small and most of the product never leaves this heavily populated part of our country.
As the years passed other sections of the country discovered types and growing techniques for corn and tomatoes that rivaled the Mid – Atlantic products. Good corn and tomatoes are now grown and found in many areas. I still have strong fond memories of those hot summer days of my youth with Jersey corn and tomatoes as the special part of our meals in July and August..
Remember: Husk at home and use the husks to line the pot.
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