Is there anything better in the summer than local corn on the cob served hot and dripping with butter? Folks around here don’t think so, as we eagerly await the arrival of one of summer’s most-anticipated treats: local sweet corn. Deliveries from Brentlinger’s Farm Market are coming in seven days a week at all three of our stores. (Read all about Ray, a sweet corn sensation, in last week’s blog!) We’re featuring it all summer in recipes and at events, like our Tri-Tip Sandwich and Grilled Corn Cookout July 21-22. Now is the time to dig in to local sweet corn, and start enjoying the pleasures of our summer bounty here at DLM!
Believe it or not, I get asked a lot about the best way to cook corn. A simple, good rule to follow is the fresher the corn, the less time in the cooking process.
To boil – Fill a pan with enough cold water to cover the corn and bring to a boil. Cook for 3-5 minutes for very fresh corn, or up to 7-10 minutes if it’s a couple of days old.
To microwave– Place 2 unshucked ears in the microwave and cook on high for 4-6 minutes. Cool enough to handle, shuck, and serve.
To grill – Place shucked corn, brushed with a little Vera Jane’s Extra-Virgin Olive Oil, on your hot grill and turn occasionally until well-marked, about 8-10 minutes. If you’re looking for some adventurous flavors, try our recipe for Thai-Style Corn on the Cob.
Or you have the option to not cook at all. I love it just picked and cut fresh from the cob. Season simply with salt, pepper, and maybe a squeeze of fresh lime juice – it’s fresh, sweet, and delicious. Try tossing some fresh kernels in your favorite salad, or scatter over slices of ripe tomatoes, DLM Handmade Fresh Mozzarella, and fresh basil.