Finish up by breaking off the stalk at the bottom. If you are really fussy about those hairs, use a vegetable brush or a damp cloth. Remove all the thin hairs (silk) that run from top to bottom. Start by peeling the husk back from the top and removing it completely. Will it last more than a day? Sure it will but as the clock ticks, so does the sugar/starch ratio. You may also want to remove the long stem and outer most big leaves to prevent loss of moisture. Cooling it will help slow down the sugar - starch transformation. If you are not going to cook and eat your fresh corn that day, store it in the refrigerator with the husks left on. If it has already turned brown, it most likely is at least 2 days old. Look at the bottom of the ear of corn where it has been broken off at the stalk. The sun and heat will speed up that conversion of sugar to starch. And don't buy corn that has been sitting out in the sun all day. If the juice from the kernel is milky, the fresher the corn. Even though most stores don't appreciate your doing this, try popping one of the kernels with your thumbnail. You also want the husks to have a good green color - not brown. Take a look at the silk sticking out at the top, it should be golden pale, slightly sticky, and the more the merrier.Įven though it's sometimes messy and gets all over you when shucking, the more silk, the more kernels of corn.
CORN QUICKY FULL
When buying, pick up each ear and look for ears that feel full and plumb in your hand. That's the difference between really sweet-tender corn and mealy tough corn. I have read that sweet corn has an 80:20 sugar-starch ratio when harvested but within 3 days that ratio will shift to 20:80. So ideally you want to buy it, cook it and consume it the same day it is picked or as close to then as possible. The most important thing to remember when buying fresh corn on the cob is that it starts converting sweet tasting sugars to starches immediately after it is picked.
Highly recommended if you have one around.Īnd I was surprised to learn that although grain corn (the stuff they feed cows) dates back 8,000 years, the first evidence of sweet corn is thought to be from New York around 1600 and was most likely cultivated by the Iroquois Indians.
I guess if you want that much information, you have to buy it at a farm stand. With names like "Bodacious" and "Butter and Sugar", what are they waiting for? I asked at the local market what type of corn they were selling and they looked at me like I was from New York City. For example, you might see fresh corn in salads, fritters, salsas, chowders or all by itself.Ĭheck out my recipe for Corn Chowder What's In A Name?ĭid you know there are over 200 varieties of sweet corn?Īlthough you rarely seen fresh corn sold by name, I think it's about time. Although we've been serving it on the cob, there are dozens of ways to serve it off the cob. As sweet as my 4 year old daughters smile, I can't get enough of it. That's because I'm on vacation with my family at the Jersey shore and the corn is incredible this year. I'm thinking of eating fresh Jersey corn every night for the next week.
CORN QUICKY HOW TO
How to Buy and Cook Sweet Corn on the Cob
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