Grilled, steamed or popped, any way you cook it, Summer corn is one of the tastiest bites of the season, but getting it from seed to stalk is no easy task.
“We plant our first planting the first week of April, that corn will be ready the first week of July. After that we plant weekly all the way through to the Forth of July, so that once we start harvesting we keep going week by week and make it into October,” said Martha Abel, Manager of Keller’s Farmstand.
After the harvest, it’s off to be sold, but how does the consumer know which ear to pick? Just peel back the husk to find out.
“What you’re looking for is an ear that looks full, this year will be beautiful. Basically you just want to see plump kernels, every once in a while the top of the ear won’t develop but if the rest is fine then its totally fine,” said Abel.
Once you get it home, it seems natural to want to slap it on the grill. There are two ways you can go here; husk, or no husk. Here’s how our expert weighed in.
“We recommend you pull off the silks, for no other reason than they’ll catch on fire, soak this in water if you can for 30 minutes, and then put it on the grill. Roll it every once in a while and cook it about 20 minutes,” said Abel.
Butter on top seems a no brainer, but you might also try some non-traditional toppings to kick it up that extra notch.
“A lot of people are putting mayonnaise on their corn, I’ve heard this from so many people, they put mayo on and paprika and different things, but personally it’s also good as is,” said Abel.
It’s just that easy and delicious.
And if you can’t cook it right away, pop it in the fridge to ensure the fresh taste lasts.
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