I love corn. It's the ultimate sign that summer is upon us and the livin' is easy. Finding good corn on the cob becomes the goal of the quest. You've had corn from the supermarket that's been a tad on the tough side. Still, you plunge ahead, hoping to get that perfect ear of corn. I have two words for you: Farmers Markets.
You'd have to be orbiting Alpha Centauri to have escaped the phenomenon of these incredible places to find delicious, tender, ripe, succulent, and whatever good adjective comes to mind, foods.
Want to find the best corn on the cob? These are the places to check out. The corn is picked often - sometimes three times a day, so you know it's fresh. Why is this important? Glad you asked.
Corn begins to convert sugar to starch the moment it's picked. That's some serious chemistry going on. It means that you need to get it from the plant to your tummy as soon as you can, if you're going to enjoy it at its sweetest.
Buy it fresh, keep it cool, and eat and process it as quickly as possible to retain all the goodness it contains. On Wednesday we'll talk about canning corn and on Friday we'll cover freezing tips for this golden delight.
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I love corn too, it goes with Japanese noodle and nori paper very well.
ReplyDeleteBargain with the Devil
I just saw a special on corn on one of the Discovery channels. Its our number one grain. And all this time I thought wheat was. This is partly because corn is grown for cattle consumption, not just for people. Well, you learn something new every day.
ReplyDeleteThe possibilities of combining Asian cuisine and cattle feed sort of stagger the sensibilities. Still, ya gotta admit that corn is versatile.
ReplyDeleteShould I refrigerate it Karen? I never seem to know the best way to handle certain veggies. I know tomatoes do best on the counter.
ReplyDeleteElizabeth
Definitely keep it cold until you're ready to cook or process it. Corn is best when you take it directly from the plant to the pot!
ReplyDeleteIt's wonderful to share what I've learned!
ReplyDeleteOh yummmm! Corn on the cob is my all time favorite vegetable. Now I'm hungry... sigh,
ReplyDeleteNancy, from Realms of Thought…
I always get hungry when I write my blog. It's an occupational hazard.
ReplyDeleteYikes. Again, we don’t do this correctly. We bring corn home and stick it in the fridge until someone says, “Hey, remember that corn we bought? Better eat it before it goes bad.” Little suspecting that it past peak tastiness days ago. The thing is, we coulda eaten it sooner, just didn’t know. Now, we do.
ReplyDeleteBest Regards, Galen
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