As we head into the weekend, we're already thinking about all the ways we'll enjoy eating corn. In this brief musing Storey publisher Deborah Balmuth takes a moment to consider the role freshness plays in the enjoyment of a favorite summer food and relates an enviable tale of stalk-to-table from editor Deb Burns.
It's the height of corn-on-the-cob season, and I'm happy to have fresh, buttered ears appear on my dinner plate every night. Freshness is key. I grew up in central New York State in a small town surrounded by farms. This time of year my mother timed our daily visits to Scotts’ farm to coincide with one of their daily picking times. And she never failed to ask Farmer Scott exactly what time the corn had been picked. I grew up thinking that corn that had been off the stalk for more than 1 hour was stale!
Of course, if you grow the corn in your own garden, the assurance of peak freshness is closer yet. Storey editor Deb Burns recounts her family's tradition of bringing a big pot of water to a boil on the stove before all the family members went out to her father's garden. Then they'd each grab an ear off the stalk and begin running back to the house, shucking as they went, finally dropping the newly revealed ear into the pot upon reaching the kitchen. Just a couple of minutes in the boiling water, and the ears were ready for butter, salt, and enjoyment. How much fresher can you get?!
— Deborah Balmuth, Publisher
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Don't toss your cobs! Food52 has some great suggestions for using every part of an ear of corn.
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Looking for tasty ways to make use of of those sweet kernels? Try these corn recipes from our blog:
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