You know summer has really arrived when you find heaps of freshly picked corn at the markets. Local corn is at its peak in July and August.
Sweet corn is an excellent source of fiber, vitamin B-complex and C, zinc, iron, potassium and is gluten-free. One cup of corn kernels or one large ear of corn has only 124 calories.
Many varieties of yellow, white and bicolored corn will soon be available. When purchasing fresh ears of corn, we are all tempted to pull down the husk, look at the kernels or even pierce a kernel to see if it juicy. These are not good corn-buying practices. Instead, look for husks that are bright green, fresh and snug on the ear. The silk should be brown and a bit sticky — not dry or black. Next, you should be able to feel individual kernels by pressing gently against the husk. It should feel like full rows of plump firm kernels. If you feel holes where the kernel should be, then put it back. Lastly, look for brown holes toward the top. This would be a sign of worm and should be avoided. If you must see the kernels, then pull the husk back just at the tip to see if the kernels are well-rounded at the tip.
Store ears in their husks in a tightly wrapped plastic bag in the refrigerator for up to five days.
To enjoy fresh corn on the cob, remove the husk and silk and place in a pot of boiling water to which you have added 2 tablespoons of sugar and 1 tablespoon of lemon juice. Boil for one minute, then turn off the heat and cover the pot. Let the corn continue to cook for 10 minutes. Do not add salt to the water or corn will become tough. In a rush? Microwave ears — husks, silk and all — on high for 5 minutes per ear. The husks and silk will come right off, but use a kitchen towel to protect your hands; the ears will be very hot.
At your next barbecue, serve flavorful corn on the cob slathered with chipotle-lime butter. Or get creative with herbs and spices. Prepare by peeling the husk back carefully and removing the silk. Spread butter or drizzle olive oil and add herbs or seasonings to taste. Replace the husk, wrap in foil and grill for 15-20 minutes.
For salad worth an “?ol?!,” mix 3 cups cooked corn, 1 can rinsed, drained black beans, 1 cup diced green bell peppers, 1 cup diced red bell pepper, 1 cup diced red onion and 1/2 cup chopped cilantro leaves. Toss with dressing of 3 tbsp. olive oil mixed with 3 tbsp. lime juice and 1/2 tsp. cumin.
Sweet corn can be eaten fresh, frozen and canned. When freezing whole ears of corn, husk and trim the ears and blanch them for seven to 11 minutes. Cool completely in ice water, then drain and put in freezer bags. You can also cut the kernels off the cob after blanching/cooling and spread on a baking sheet to freeze individually. Frozen corn will keep up to one year.
To preserve a large corn harvest it must be processed in a pressure canner as it is a low-acid vegetable. Use a tested recipe such as these from the National Center for Home Food Preservation nchfp.uga.edu/how/can_04/corn_kernel.html.
For additional corn recipes and serving suggestions, check out Chef Scotty’s Market Fresh Recipes at ext100.wsu.edu/clark/?p=8163.
Judi Seifert is a Clark County WSU Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=1134. Have questions? Call MFP Helpline: 360-397-6060 ext. 5366, or join Facebook Discussion Group “WSU Home Food Preservers – Clark County.”
