The American corn organizations, of which there are three main ones, missed an opportunity. I was so disappointed to learn that 800-ker-nels (don’t call it, but if you were to dial the numbers to spell it out) belongs to some business in Asia. That is the average number of kernels on an ear of corn, but that is not what this article is about.
Corn on the cob, fresh from the farms, is becoming more plentiful in the markets and I am excited. I’ve never been a huge fan of frozen corn on the cob and so I forego it for most of the year until it is back in season. Then you will find me preparing it and serving it as a side dish, a snack, even on the run until it is no longer available.
When choosing corn, first thing is the husk should be green and fairly stiff but not dry. When you peel it back it should reveal light colored green tone silks. Look for plump kernels that cover the cob to the end. Take it home and cook it as soon as possible and you will enjoy it’s natural sweetness without need for butter or flavorings. Of course you can add them if you like, but it’s not necessary to impart flavor. If you’ve always felt corn was rather bland and needed the added calories to taste good, I’m pretty sure you didn’t get to enjoy fresh corn at it’s best. I personally never buy the cobs packaged with the husk and silks removed, as you lose those indicators of how fresh your corn is. It’s not worth the convenience to lose flavor, not to mention nutrients as the corn ages.
More than just a tasty accompaniment to your meal, corn has many health benefits. It is high in fiber which aids in digestion. You will also get about 10% of your daily value of folate, thiamin, phosphorus, Vitamin C and magnesium. Though you have some sugar in sweet corn, it is not a high-glycemic food.
So whether you steam it, grill it, boil it or roast it; enjoy it while you can. I’ll be consuming my share and then some.