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Produce Tips
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Produce Tips
Sweet Corn
Corn has long been popular in Massachusetts.
It was an important crop of the Indians who introduced it to the Pilgrims
in 1620. It is a cereal grain and thus related to wheat, oats, barley, sorghum,
rice. Sweet corn provides a fair amount of vitamin C and useful amounts
of other vitamins.
- Choose ears of sweet corn
which have fresh, green, succulent husks. The silk ends should be free
of decay and worm damage while the stem ends should not be too discolored
or dry. Kernels should be plump but not too mature, and should cover
the ear well; they should be soft and milky.
- 1 dozen ears of corn gives
about 2 cups of cooked kernels.
- 3 to 6 lbs. give 1 quart
of canned corn.
- 1 bushel (35 lbs.) gives
14-17 pts. frozen corn; 2lbs. gives 1 pt. frozen corn.
- Leave the husks on and store
corn, uncovered, in the refrigerator. For sweetest taste, use corn as
soon as possible.
- Corn should be eaten as soon
as possible after harvesting before it begins it to lose its natural
sweetness. It is important not to overcook corn.
Corn on the Cob
BOILED: Remove the husks and silk. Drop ears slowly into boiling water to cover.
Cover and cook corn 4 to 10 minutes until tender; time depends on the corn's
maturity. Drain and serve immediately, either whole or scraped from the
cob, with butter, salt and pepper. If corn is very young and fresh, boil
enough water to cover the corn. Drop ears in slowly, cover tightly, and
remove from heat. Let ears stand in hot water for about five minutes until
tender. Drain and serve immediately with butter, salt and pepper.
- MICROWAVED: Remove husks and silk. Sprinkle with water and wrap in plastic wrap, or place in covered dish with small amount of water; microwave on high for about 6 minutes until tender. Or, microwave in the husk with silks removed, about 6 minutes on high.
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- STEAMED: Remove husks and silk. Steam ears over boiling water 10-15 minutes until tender. Serve immediately with butter, salt and pepper.
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- ROASTED OR GRILLED IN THE HUSK: Pull back the husks without completely detaching them, remove silk and blemishes. Dip the ears in cold water and replace the husks, twisting them at the end. Broil them on a grill over hot coals, turning frequently, about 15 minutes. Remove husks and serve with butter, salt and pepper.
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- ROASTED IN FOIL: Remove husks and silk. Rub ears with butter, salt and pepper. Wrap them individually in foil and bake at 400 degrees F about 15 minutes. Or roast them over hot coals, turning several times. When tender, unwrap and serve immediately.
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Corn cut from the cob:
Remove husks and silk. Cut or grate corn kernels from cob. Simmer kernels
several minutes in butter or cream until just tender. Serve immediately
with salt and pepper. Or season with Worcestershire sauce and minced garlic.
Corn cut from the cob combines well with several other vegetables, such
as green peppers, and tomatoes. It can be used in custards, puddings, fritters,
souffles, stuffed peppers, soups, chowders, relishes, and mixed pickles.
Corn can be frozen or canned.
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