Harvest of the Month: Corn

Corn is one of the world’s most widely grown and used foods. It’s actually the seed of a kind of grass native to Central America, but now it’s grown in a wide range of varieties, colors and shapes on every continent except Antarctica. Here are some corn facts to chew on, with or without salt and butter:

  • The average ear of corn has 800 kernels in 16 rows.
  • Even ears that aren’t “average” will always have an even number of rows.
  • The world record for the tallest corn stalk is over 33 feet.
  • It takes 91 gallons of water to produce one pound of corn.

Want to make sure you get the best corn when you’re getting ready for a buttery meal? Here are some helpful tips for choosing corn:

  • First of all, dry is bad. So, if the husks are dried out, bypass that corn for some that have a little moisture.
  • Look for unwanted guests. Skip any ears with worm holes in the husks.
  • If things look good. Squeeze the ear from the bottom up. It should feel solid and round with kernels that feel firm and filled out from one end to the other.

How to Store. Buy fresh corn as close to when you plan to use it as possible, and then store it in the refrigerator, tightly wrapped in plastic. For best results, use it within three days.

How to Prepare. After you husk the corn and pull off the silky threads, place it in a large pot of boiling salted water. Cover and let the water return to boiling, then turn off the heat and keep the pot covered. Serve after about 5 minutes. Any remaining ears can be kept warm in the water for another 10 minutes without becoming tough. Serve with butter and salt.

Click here to find a confetti corn recipe that will add color and zest to your corn with this summery harvest of flavor.

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