If you've got corn on the brain, that's understandable -- it's apparently in everything. But there's a big difference between the corn-based derivatives in soda or a phone made from corn-based plastic and a local cob of organic corn.
"When it's this sweet, you can just eat it raw straight off the cob," says Dan Heryer of Badseed Farm.
Corn is in season a bit later this year because of a wet spring and cooler temperatures. But now that it's here, if you're at a farmer's market or the grocery store, most sellers won't mind if you peel back the husk to get a look at the kernels underneath. When at market, you might want to ask first and then just peel off a corner (the way you might check for hardwood beneath a carpet).
"There's always going to be some damage to the kernels. Just make sure there is no rot or worms," says Heryer.
You
want big, full kernels. The husk and the point where the corn was cut
from the stalk can also provide clues about its freshness.
Look for dryness on the husk or at the cut point: If the cut area is
white and seems to have a bit of moisture, it was freshly cut. Smell
the corn, too. As it dries, it loses some of its fragrance. Sweet corn
should smell ... sweet.
Corn is easy to prepare. You can roast it straight on the grill, boil it or even prepare it in the microwave (we listed those methods in order of time required and desirability).
If you need a side, turn those roasted (or raw) kernels into a corn and black bean salad that
takes advantage of the end of heirloom tomato season. And since corn is
likely cheap right now, you'll always buy more than you need. A cold corn soup is a good way to use extra ears.
If you're trying to avoid corn for a week, this is not the time to start.
[Image via Flickr: opencontent]
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