July  2007

Timely Tip #40

Corny Tips
Thanks to modern transportation systems, sweet corn is available year ‘round. But, the sweetest, most flavorful corn is locally grown and rushed fresh from the field to the market or grocers. This corn is here for just a few short weeks so buy some soon.

When buying corn with the green leaves or husk intact, look for a bright green color, snug husks and dark brown silk.

Peel back a couple of inches of leaves and corn silk. Corn kernels should be well-developed, tender and completely fill in the rows on the cob. They should be just firm enough that slight pressure will puncture the kernel, releasing the milky-white juice.

Eat corn as soon as possible after harvest for maximum sweetness.

Refrigerate no more than two days in the husks for best flavor and tenderness.

Most corn is yellow or white, although some varieties which have both colors are extremely sweet. White kernels are thought to be smaller and sweeter than yellow.

Corn is a good source of fiber, with modest amounts of vitamins A and C.

Remove husks and corn silk just before cooking. Then roast, grill, boil or microwave it.

Corn may be cut from the cob before cooking, freezing or canning. Stand the broad stem end of the cob on a cutting board. Use a sharp knife with a sawing motion to cut corn from the cob at about 2/3 the depth of the kernel.