Summer's corn is here!
Sweet, delicious, and seasonal corn is here and ready to eat cooked with butter, salt, pepper, roasted on the barbecue, or cut from the cob and frozen to enjoy the rest of the year.
Living at the Cottage, I grew a patch of heirloom sweet corn each year. Like homegrown tomatoes (which are the best tasting, by far), homegrown corn is also best when cooked or frozen just minutes off the stalk.
While I no longer grow my own delicious corn - True Gold variety was my favorite heirloom variety - I live within easy driving distance of the Green Bluff farming community. Here just-picked Summer corn is available now at many of the farms open to the public. Late Spring through Fall these farms offer in-season produce, eggs, handcrafts, wine and cider tastings, baked goods, food, and entertainment. Each farm has its specialties so its fun to make the rounds.
Over the years I've discovered the best and least messy way to remove fresh kernels from their cobs.
Use a serrated knife to slice off the kernals
Start by using a sharp kitchen knife to slice a bit off each end of the cob to make them even so they rest flat on the cutting board without wobbling under the forces of holding and cutting.
Use your non-dominant hand to grip the top of the cob and with a serrated knife in your dominant hand slice down the cob from the middle downward. Slice all the way around the cob. Upend the cob and repeat to remove all the remaining kernels.
A serrated bread knife results in less flipping about of corn kernels with less damage and crushing. I use an old serrated knife that's over 40-years old and has never been sharpened (because I don't know how to sharpen a serrated knife) and it works beautifully with less mess than when using my straight-edge kitchen knife (which I do know how to sharpen).
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Of all the varieties of sweet heirloom corn I've grown, True Gold has both sweetness and good corn flavor. It also doesn't turn starchy as quickly as Golden Bantam, another good heirloom variety.
Modern sweet corn is sweet and being bred to be sweeter. While tasty, it has lost, in transition and through hybridizing, any actual corn flavor. It is simply, well, sweet.
Homegrown True Gold corn