Corn

 

Local Season: July thru September

Corn is one of our county’s most preferred vegetables and is a good source of many nutrients. One medium ear of corn contains 75 calories, 17 gms carbohydrate, 3 gms protein, 1 gm fat, 1 gm dietary fiber, 15 gms sodium, and is also a good source of potassium and vitamins. There are over 200 varieties of sweet corn grown today.

Types:

Yellow: Chewier texture, less sweet, with heartier corn taste.

White: More tender skinned, juicier, sweet kernels.

Bi-Colored: Novel color, both yellow and white kernels, sweet flavor.

Varieties grown locally are available as follows: yellow — Jubilee, Golden Bantam, Early Sunglow, Illini Xtra-Sweet, Golden Beauty, Morning Sun, Polar Vee; white — Country Gentleman, Silver Queen, Silver Chief, and Bantam Queen; bi-colored — Gold and Silver, Butter and Sugar.

Buying Tips:

Corn should always be bought as fresh as possible. Look for it at local farmers’ markets and roadside stands. The husk acts as an insulator to keep the kernels cool, and stopping the transformation of sugars into starch.

Corn should not be purchased if it is hot to the touch, as it may have started to deteriorate. The kernels can be inspected by peeling back some of the husk to see if they are even, firm, plump and snug to the cob.

CHOOSE: Grass green, dewy husks, soft silks with dry (not brittle) tips and plump even kernels. When pierced with a thumbnail, the kernels should give a spurt of milky juice. The stem should be moist rather than chalky or yellowed.

AVOID: Enlarged, fat kernels or anything that is even slightly shriveled past the very tip. Tough skin indicates the corn is overripe.

 

QUANTITIES
1 large or 2 small ears

= ½ cup kernels

= 1 serving

FRESH

CANNED/FROZEN

DRIED
Corn, in husks

3 dozen crate

5 dozen crate

6 to 9 pints

10 to 12 pints
2 to 2½ pounds (6 to 8 ears)

1 pint
25 pounds, kernels

7½ pounds

 

Handling and Storage:

After the purchase:

Sweet corn should be eaten as soon after picking as possible, preferably the same day. Wrap unhusked ears in damp paper towels until preparation. Corn can be refrigerated in a plastic bag for up to two days, if necessary.

Cooking:

Don’t overcook sweet corn. After husking and desilking, boil in two to three quarts of water for three to five minutes or, place ears in one inch of boiling water, cover the pot, and let it steam for three minutes. It can also be microwaved by rinsing, wrapping in plastic wrap and cooking for two minutes per ear of corn. Corn can also be grilled on the barbecue or baked in the oven, in the husks.

Uses:

Fresh:

Eat corn fresh on the cob. Corn kernels can be removed from the cob and used in chowder, bread, fritters, puddings and popovers. Add cooked corn kernels to muffins, pancakes and cornbread.

Home processing:

Make corn relish with cooked corn kernels. Be sure to follow approved recipes for proper acidity.

Corn freezes very well on or off the cob. It should be blanched for two to three minutes before freezing for optimum results.