Harvest of the Month: Corn
Corn is one of the most versatile plants humans cultivate. Not only does it provide the foundation for oils, bread, beverages, medications and other consumables, but it’s also a key component in non-consumables including engine fuel, paint, plastics and cosmetics.
Still, most of us think of corn as being a key contributor to our diets. Evidence would suggest that has been the case for thousands of years. While corn has always been a multipurpose product, it seems to have been domesticated as a food staple in South America more than 7,000 years ago, and we’ve found countless ways since then to give it a central role in our dining habits. These days, it fattens up livestock, sweetens our sodas, anchors our snacks and so much more.
And yet what most of us truly savor about corn is the simple joy of eating it fresh from the garden. If that’s the joy you’re seeking, when you go to the market, seek out bright green ears of corn with snug husks and golden-brown silks that might seem a little damp (and certainly not overly dry). To check freshness, pull down some silk to peek at a few kernels. They should be plump and juicy.
To enjoy truly fresh corn, eat it soon after bringing it home – the same day, if you can. Of course, if you do plan to wait more than a day to cook the corn, store the untucked ears in the refrigerator, but only for a day or two.
Download August’s Recipe: Summer Corn Salad
Tags: food, harvest of the month, Healthy Choices, healthy eating