Corn on the cob season

As the northern hemisphere creeps towards autumn, corn is coming into season. It has been available here in Switzerland for a few weeks, but may come earlier or later depending on your location. Sweet, fresh corn is a real treat, and so delicious that it can be eaten completely on its own.

Corn always reminds me of the farm country where my grandma lives. In front of many fields you will find roadside stands piled high with fresh corn and a cash box, and a sign reading something ridiculous like “12 ears for 25 cents”. Unfortunately we pay a lot more for it here, but it’s still worth having a couple times a year while it’s fresh.

It’s good to know what you’re looking for when purchasing corn. In general, white kernels are sweeter than yellow kernels, and small kernels are sweeter than large ones. Pull down the husk a little to expose the top of the ear to check for quality. You want tightly-packed, juicy kernels that are worm-free and not shriveled. The higher up the ear the kernels grow, the better. For the freshest produce, always check out your local farmers markets or farm stands if you can.

Shucking corn gets easier with practice, but shouldn’t be too much of a challenge for even a novice. Remove the husk and the corn silk strands, being gentle so as not to injure the kernels of corn. Break off the stem if necessary (in order to fit into a smaller pot, for example), or leave it on to use as a “handle” if you prefer. Bring a large pot of water to a boil (you want there to be plenty of room for the ears to float around in there), toss in the corn, and in 10 minutes or less you’ll be ready to eat!

Of course there are other ways to prepare corn, too, such as steaming or grilling (my personal favorite, but since we don’t have a grill I rarely have it). Check out this entertaining corn website for illustrated instructions on a variety of prep methods. Enjoy!