Sweet Corn

How to store:

• Corn for fresh use: For fresh eating, do not remove the husk until you are ready to cook/eat. The husk acts as a natural protector and keeps the corn fresh. Corn should be cooked as soon after harvest as possible. You can store husked corn in the refrigerator for up to a week.  

• Freezing corn: Corn freezes well after blanching. You can blanch and freeze corn either on or off the cob. For freezing or canning, place ears in 1 gallon of boiling water and blanch for 3 minutes after the water returns to a boil. Cool ears and cut kernels from cob at about three-fourths of the depth of kernel. Do not scrape the cob. Another option is to keep the husk fully closed and place in the freezer. The husk with protect the corn from freezer burn. 

• Canning corn: Can corn using a pressure cooker. Wash jars. Prepare lids according to the manufacturer’s instructions. Can whole-kernel corn in pints or quarts. Cream-style corn must be packed in half-pint or pint jars only.

A favorite farm recipe:

Ingredients​

• 4 ears fresh corn, in their husks

• Butter (or an herb butter), for serving

Directions

• Preheat your grill:

• Whether using gas or charcoal, you want to prepare your grill for direct, high heat (about 550°F). You know the grill is hot enough if you are able to hold your hand one inch above the grill for only 1 second.

• Grill the corn:

• The corn husks will protect the corn from burning or drying out while it is on the hot grill.

• If you want a bit of char on your corn, peel off a few of the outer layers of the corn husks before grilling.

• Place the corn in its husks on the hot grill.

• Cover the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides, about 15 to 20 minutes.

• Remove the silks and charred husks:

• Remove the corn from the grill. Let sit for 5 minutes or until cool enough to handle.

• Remove the silks and charred husks from the corn. If you need to, use a damp towel to protect your hands from any sharp edges from the charred corn husks as you peel them off.

• Serve:

• Keep it simple and serve with butter, or you can sprinkle with a little chili powder, Cojita cheese, and some lime juice for a Mexican twist.