Corn season is here. From yellow corn to white corn to sugar corn, the cobs are just calling your name.
Personally, I love corn on the cob slathered with real butter and a good dose of salt. And the temptation of corn seems to be everywhere, from a New York City street fair we recently attended where it was grilled to perfection out in the open air, to the numerous road side farm stands where you can get it fresh picked the same day. Some people swear by eating fresh corn raw.
We are lucky enough to live not too far from Amish country, and we frequently take advantage of Amish farms and farm stands for some of our produce. But just because it comes straight from a farm instead of a supermarket doesn’t mean it is guaranteed to be the best there is. And when we do buy corn at the supermarket during the super eight for a dollar sales, it is really helpful to know a few secrets to choosing among the ears.
Corn is sweetest in early summer and late fall, but growing season peaks in July, so there are plenty of corn to choose among.
Heat can quickly convert the sugar in corn into starch, so do what you can to ensure that your corn hasn’t been sitting in the sun or the heat. Feel the husks to make sure they are cool and even slightly damp. if you buy your corn from a farm stand, try to do so in the early morning hours before before any heat sets in, or at the very least, make sure the corn is under a canopy of some kind.
Look for corn that has a bright green husk that is sturdy and snug around the ear of the corn.
Pull the husk back slightly and look for large juicy kernels. A generous amount of milky liquid should be released when you press on a kernel with your nail.
Mary Ann Romans writes for the Frugal Living Blog here at Families.com, where she shares money saving tips for today’s families. She also writes for the Computing Blog here at Families.com where she shares everything from the latest news on technology to cool downloads and fun websites.
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