Some of What I’ve Learned About Summer Corn
One of the joys of summer in temperate climates is eating freshly picked sweet corn. The briefly cooked kernels are sweet and crisp—but usually need nothing more than a sprinkle of salt and pepper, along with a pat or butter! Yummy!!! The season for this golden grain, which many people erroneously consider a vegetable, is fleeting, and corn lovers anticipate it as much as they do the tomato crop. Corn, whose true name is “maize”, is one of the world’s most important crops. It is used to make oil, corn syrup, cornstarch, breakfast cereal, bread and tortillas. Popcorn, a personal favorite of mine, is also made from corn.
Storing: Keep fresh corn wrapped in its husks in a cool place, best in a cooler or refrigerator until you are ready to cook it—preferably no longer than a few days (2-3 days ideally-- 4 days max.) The natural sugar in corn begins to turn to starch the minute the ear is picked, so consume corn as soon as possible after harvest. (Another reason to buy your corn from the farmer’s market).
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