While corn is not yet ready to pick in northern Michigan where Taste the Local Difference is based, I did see a photo pop up yesterday in the Absolute Michigan pool on Flickr showing that corn is ready to pick in southern Michigan.
The folks at TLD note that corn is a good source of Vitamin A, C, and the B’s, phosphorus, potassium, and (surprisingly) it is also a source of protein. Here’s a few tips on selecting & storing corn:
- Look for husks that are green, with golden tassels and kernels that look plump.
- Eat sweet corn soon after harvest; it loses its sweetness quickly.
- Keep fresh sweet corn refrigerated or on ice with the husks on.
- Use older corn for soups and baked dishes.
- For longer-term storage, blanch corn for 3-5 minutes, rinse under cold water, and drain. Place in an airtight container and freeze.
For those who want a little more than simply corn on the cob, how about:
Corn in a Garlic Butter Crust
6 ears of corn on the cob
1 cup butter
2 Tbsp. olive oil
2 cloves garlic, peeled and crushed
2 tsp. freshly ground black pepper
1 cup whole wheat breadcrumbs
1 Tbsp. chopped parsley
Boil the corn in salted water until tender, then leave to cool. Melt the butter and add the oil, garlic, and black pepper. Pour the mixture into a shallow dish. Mix the breadcrumbs and parsley in another shallow dish. Roll the corn in the melted butter mixture and then in the breadcrumbs. Broil the corn under a high broiler until the breadcrumbs are golden. Serves 6.