Sweet Corn

I’ve been lucky to witness that “first sweet corn of the season” feeling with my own children, their tiny hands grasping the ears of corn, pure delight on their faces at the tastes and textures. They light up with amusement while we shuck together, piles of husks and silk at their tiny bare feet, just like all those years ago.

Our short growing seasons keep us from becoming jaded about summer produce, so we have fond memories and a great appreciation for these delicious, temporary crops. For that reason alone, sweet corn is something to celebrate.

Selecting:

Most of the cornfields in our region contain “field corn,” which is harvested once it is dry and used for renewable fuels, flour, syrup, starch and grains. Sweet corn has a higher sugar content and must be harvested when the kernels are young and juicy. The husks around the corn should be bright green and firm. Yellowing or tiny holes in the husk mean the corn inside is old and dry and might contain insects. Make sure the silk is golden brown and slightly sticky. Moldy, black or mushy silk is a sign of old corn and should be avoided.

Storing:

For the freshest and best-tasting sweet corn, consume on the same day as harvest. To store the sweet corn for up to 3 days, keep the husks on and wrap in plastic before placing in the crisper drawer of your refrigerator. Three days after harvest, consume or blanch and freeze to use later. Blanch the husked ears in boiling water for 2 to 3 minutes. Allow the ears to cool before storing in freezer bags. You can freeze the ears with the kernels intact or cut the kernels off. Sweet corn will last 9 to 12 months in the freezer.

Pairing:

Allspice, almonds, arugula, asparagus, avocados, bacon, basil, beans, beef, beets, black pepper, blackberries, blueberries, bread, butter, cabbage, carrots, cashews, cauliflower, celeriac, cheese, chicken, chili peppers, chives, cilantro, cinnamon, coconut, cream, crème fraîche, cucumbers, dill, eggs, fennel, fish, garlic, ginger, honey, jalapeños, kale, lamb, lemon, lentils, lime, mango, maple syrup, mayonnaise, milk, mint, mushrooms, mustard, nutmeg, olive oil, onions, oregano, paprika, parsley, pasta, peaches, peas, pecans, peppers, pork, potatoes, prosciutto, rosemary, rice, sage, salt, sausage, sesame, shallots, sour cream, soy sauce, spinach, squash, strawberries, sweet potatoes, Swiss chard, tahini, thyme, tomatoes, turkey, vanilla, vinegar, walnuts, wine, Worcestershire, yogurt, zucchini.