Shucking Season; Fresh Local Corn Is a Versatile Summer Treat
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Summary
I was thrilled to see local corn at the farmers market earlier this month. Several weeks have gone by and the corn season is now in full swing--the delicate yellow kernels are all but bursting with sweetness and crunch and the versatility of this seasonal treasure is gradually revealed. Sunny yellow ears slathered with butter and salt are delectable but this is not a new sensation. Long ago, our ancestors discovered the many riches of this summer jewel, and they include dozens of offerings both on and off the cob.
Corn was first developed from the wild grass teosinte in southern Mexico about 7,000 years ago. The original kernels were small and not fused together like the kernels on present-day ears of corn. Over time, Native Americans improved cultivation and production of corn to encourage its formation on ears. The first ears were very short and had only eight rows of kernels. Over the next 3,000 years, cob length and size increased as did the yields.There are many opinions about how long to cook corn on the cob. I have heard time ranges for cooking in boiling water anywhere from 20 seconds to 10 minutes. My favorite method, though, comes from an old family friend: Bring a pot of water to boil and put in the corn. Put the lid on and turn off the heat. When the rest of your meal is cooked and ready, the corn will be piping hot and cooked to satisfaction. This is easy and stressless and somehow that makes it taste all the better to me.See the full content of this document
Extract
Shucking Season; Fresh Local Corn Is a Versatile Summer Treat
I was thrilled to see local corn at the farmers market earlier this month. Several weeks have gone by and the corn season is now in full swing--the delicate yellow kernels are all but bursting with sweetness and crunch and the versatility of this seasonal treasure is gradually revealed. Sunny yello...
See the full content of this document
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