Corn on the cob is one of the sheer joys of summer. I absolutely love corn, maybe a little too much. I’ve even been known to plant corn in my garden in San Francisco, which believe it or not yields a fine harvest.
The first thing I learned about corn when I started growing it was that corn is wind pollinated, not pollinated by bees. So, you have to plant corn in short rows in a block, rather than one or two long rows. I didn’t realize that so my very first crop didn’t turn out too well.
Since it’s corn season and we’re starting to see corn at the market I thought I’d take this opportunity to share a few notes about corn.
How to Choose Corn — Look for grassy green, tightly wrapped husks; glossy, pale yellow silks (sticky ones indicate freshly picked ears); and a moist stem. If the market lets you peek inside the husks, check for dried-out kernels; otherwise, squeeze the ear to make sure the kernels are closely spaced, firm, and round.
How to Store Corn — Corn is best eaten within 24 hours of purchasing it but unshucked ears in a bag will keep for up to 3 days in the refrigerator.
How to Use Corn — Fresh corn is most delicious at its simplest. Roasted on the grill or boiled and eaten right off the cob. Very fresh corn can be cut off the cob and tossed raw into salads. To boil corn place shucked ears in a pot of cold water, as soon as the water boils the corn is done.
My very favorite Corn Salad Recipe — (found in Real Simple magazine a few years ago.) Serves 6
4 cups fresh corn kernels (from 4 ears), raw or cooked (I use raw)
2 jalapenos, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1/2 cup crumbled Feta (2 ounces)
Directions — Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and roughly chop. In a large bowl, combine the corn, jalapeños, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving.
Nutritional Information — 212 calories per serving, 6 grams protein, 3 grams fiber, 14 grams fat.