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The DLM Difference: Brentlinger’s Sweet Corn

The sound of towering corn husks rustling in the wind on a July morning is the music of nature at its best. Once the harvest starts later this month, Ray Brentlinger, a local farmer whose beautiful land sprawls in New Carlisle, Ohio, will wake early to meet his crew and get picking. Afterwards, he heads to Dorothy Lane Market with a truckload of corn, making deliveries to each of our stores. He always greets us with a chuckle and we part ways with his sweet corn in hand, still damp with morning dew. This continues daily until the season subsides.

As our local sweet corn season nears (we can almost taste it), we feel a deep sense of appreciation for Ray and everyone at Brentlinger Farm. Not only does Ray sell exclusively to DLM besides his local farmstand, but our relationship with his family is our longest-standing local tie to any farm. In 1978, DLM founder Calvin D. Mayne first bought sweet corn from Ray Brentlinger’s father. We are so grateful for friends like the Brentlingers, who have truly mastered the art of growing farm fresh sweet corn. If there’s anything we can count on this summer, it’s local treasures like this.

Sweet Corn Cooking Tips & Tricks

There’s no better way to celebrate summer than with Brentlinger’s Sweet Corn. Nothing beats corn on the cob served steaming HOT with all the fixins’ (Don’t forget our new DLM Salted Artisan Butter). Here are 3 ways to cook your corn!

 

 

This is the classic way! First, take off the husks and silks. Using a taller stock pot, fill it with enough water to cover the corn. Bring corn to a boil and cook for 5-10 minutes. Use tongs to remove corn, serve hot, and add your choice of toppings.

 

 

Yep, you read that right! This is a great option if you are doing just an ear or two. First, rinse corn and leave it in the husk. Then, microwave two at a time on high for 4-6 minutes. The corn will steam in the husk. Remove from microwave with oven mitts—they will be hot. Let them cool enough to handle, and then strip off the husk and silk. It’s so easy!

 

 

Now this is my favorite. Roasting corn on the grill gives it a nice smoky flavor. Peel back the husk and remove the silk, leaving each husk attached at the stem. Brush the cobs with olive oil and cover the corn back up with the husks. You can secure them closed with a piece of aluminum foil. Roast the ears of corn over a medium to hot grill, occasionally turning until the outer husks are charred and toasted. It takes about 15 minutes. Let cool enough to strip back the husk and bite in!

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