In Season: Corn on the Cob
One of the best things about summer is the bounty of fresh fruits and vegetables that are available. As soon as the farmer’s markets are going strong, we get excited to go and purchase our produce straight from the farmers. The produce is fresher, lasts longer and simply tastes more flavorful.
If you are in New Jersey, you may feel especially lucky because the Jersey Corn is simply the sweetest I’ve ever tasted. It doesn’t require a lot of additional ingredients, rather it stands on its own with juicy sweetness.
Preparing fresh corn on the cob is really a very simple process and depends on your preference. We like to use our steamer, which cooks them to perfection. Others will swear by boiling them, but that can be a bit trickier as there are many thoughts as to how long to boil the corn. If you like a crispier bite, boil it for only 2-3 minutes. If you like to sink your teeth right in, others will suggest boiling for as long as 10 minutes. Finally, many people love grilling their corn, still in the husk, since this method adds a smokey flavor to the corn.
Since fresh corn is so much more flavorful than what you can purchase in the winter months, a great way to preserve that flavor is to buy extra and cook it up (according to your preference). Once it’s cooked, simply cut off the kernels and freeze for up to 6 months. This will allow you to enjoy that farm fresh flavor during those cold winter months. You can add frozen corn to many different recipes all year long.
Here are some recipe ideas to get you started:
Fresh Corn Salad @ Cooking Light
Fresh Corn, Chedder and Scallion Bread @ Epicurious
Vegetarian Enchiladas @ Eating Well
Go out and visit your local farmer’s markets and enjoy the best of what’s in season.
