Wednesday's Helping: Stalking Corn

Sweet kernels are a gold standard

Yes, we really are children of the corn. Around the world, maize or corn may be found. Historians believe the plant was first cultivated in Mexico. The Spanish are credited with bringing this crop to Europe where it eventually spread to Asia. The major type of corn cultivated in the U.S. is called dent corn, which has a rich taste. Standard dent corn is best eaten just hours after harvest. Farmers now cultivate hybrids that are known as sugar-enhanced or supersweet varieties. These hybrids will hold their flavor and sweetness several days to a week after harvest. There are also specialty corns like popcorn, Asian baby corn, and purely ornamental corn.

The best roadside and farmers' market vendors of corn know that chilling the cobs helps them retain their sweetness. At our nearby farmers' market, the bins that contain the ears are packed with ice. At a roadside stand in Delaware where Nelly bought the last batch we tried, the farmer kept freshly picked ears in a plastic wagon cooler with ice at the bottom and a damp towel across the top to maintain moisture.

Helpful Hint: Shoppers should look for ears that have bright green husks that are still tightly packed around each ear and the bottom, where they have been cut from the stalk, should not be dried out.