Local Sweet Corn 5 Ways

It’s the heat of the summer and sweet corn is in full swing from our Love Local friend Ray Brentlinger. We could eat sweet corn just about every night for dinner! Are you with me? Don’t deprive yourself of this summer staple just because you had it earlier this week. Here are 5 ideas for how to add some flavorful flair to your local sweet corn to take this easy breezy summer side dish in a new direction!

Thai-Glazed
We love Thai-style street corn because it’s both sweet and a little sour. Mix reduced coconut cream with a little lime juice, fish sauce, and brown sugar. Brush on your corn and enjoy!

Bhutta
This Indian-style street corn is booming with flavor! Coat corn with melted ghee and season with chile powder for a classic Bhutta. Or, try sprinkling on Tandoori Masala from the Teeny Tiny Spice Company.

Bacon & Mustard
Bacon-lovers, get ready! Mix cooked and crumbled DLM Uncured Bacon with a dollop of DLM Mustard. Then, combine this with softened butter and slather all over your corn on the cob. Any leftover bacon-mustard butter? It’s also awesome on your favorite burger or DLM Bratwurst.

Elote
Elote-style is the famed Mexican-Style Street Corn. Mix mayo and sour cream together with a squeeze of fresh lime. Slick your corn with a layer of the sauce and sprinkle on cotija cheese, chile powder, and finish with cilantro.

Herb
Mix chopped fresh basil or a dollop of pesto into softened butter. This works well with other fresh, summer herbs, like chervil, tarragon, or thyme! Your summer taste buds will thank you!

Meet Ray Brentlinger: A Sweet Corn Sensation

The local food movement is a powerful, beautiful thing. So much that it has elevated New Carlisle, Ohio-based farmer Ray Brentlinger and his non-GMO sweet corn to star status here in Dayton. We barely have to whisper the name “Brentlinger” and mouths start to water as it’s synonymous with the summer staple that Ray brings to our stores. So what makes Brentlinger sweet corn so good?

Let’s start with the deep roots of the farm, established by Ray’s father in 1952. “He put out a tent … they couldn’t afford paper bags so they wrapped it in newspaper,” Ray says of his family’s first corn stand. The sweet corn sold itself, and from there the business took off and the rest is history. Now, the Brentlinger family operates two farm stands in addition to bringing sweet corn to Dorothy Lane Market seven days a week once the season is in full swing.

Ray attributes the land itself as a big contributor to growing such a high quality of sweet corn, as the soil is moist yet drains well, leaving it rich and ideal for the shallow-rooted crop. The farm is bordered by the Mad River, providing natural irrigation. Plus, hidden beneath the soil you’ll find an underground irrigation system that’s been in place since 1970. “You have to have plenty of water for sweet corn,” Ray says, something that can be quite a challenge for many crops in the sweltering heat of the summer. Ideal growing conditions are just one piece to the puzzle though when it comes to ensuring a sweet corn sensation year after year from the crop at Brentlinger’s Farm Market.

The Right Conditions & A Dose of Personality

When you meet Ray, he greets you with a hug and leaves you with a Brentlinger’s Farm T-shirt. He’s smiling and spry and loves to share a knee-slapping kind of laugh with his company. He’s someone you’d want to enjoy a cold glass of iced tea with, but don’t sit down, because Ray’s on his feet (or driving in his Gator) and ready to share with you his passion for his farm, machinery, and his smart methodologies for always making sure Brentlinger is the best sweet corn around.

He’s pretty much grown corn for his whole life, learning the ins and outs as a child from his father. He went on to The Ohio State University to further that education receiving his bachelor’s degree in horticulture. In 1971, he immersed himself in the family business once again, and it truly is a family affair today with his son Andrew, his wife Terri, his brother Tom, sister Linda, and sister-in-law Kathi all taking part.

Besides a healthy dose of enthusiasm, Ray’s expertise shines, as he’s always planting test plots of sweet corn each year. He does this so he can experiment with growing new varieties available—a sure bet that his next crop of sweet corn for the following year will lead the pack in flavor. He says to keep an eye out for not only his signature white sweet corn, but for the yellow as well, as he’s pretty excited about a variety called Honey Select.