Harvest of the Month: Corn

Corn is a staple for summer picnics and barbecues. You’ll see it begin making its way into your local farmers market and produce section this June.

Corn is both a vegetable and a whole grain, meaning it’s packed full of fiber that aids in digestion. It has also been linked to better blood sugar control in type 1 and type 2 diabetes. Meals that are high in corn have been shown to promote overall richness of nutrition.

How to Select

First, inspect the corn for small brown holes in the husk. This indicates wormholes, and these ears of corn should be avoided. Feel the kernels through the husk to make sure they are plump and don’t have gaps. The husk should be bright green and snug around the ear of corn, and the tassels should be brown and sticky. If tassels are dry or black, the corn is old.

How to Store

While storing corn, do not remove the husk. Keep it in an airtight container or in the refrigerator tightly wrapped in plastic. Eat within three days of purchase. Frozen kernels will last for two to three months.

How to Prepare

Corn can be boiled, grilled, or steamed. To steam quickly, fill the bottom of a steamer with two inches of water and bring to a boil. Steam for five minutes.

Try corn in an Avocado and Corn Salsa.

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