Few foods epitomize North America in the way that corn, or maize, does. Called mahiz by the indigenous peoples, meaning ‘that which sustains us,’ corn was considered one of the vital ‘three sisters’ of their food supply, the other two being winter squash and beans.
Corn is the most widely grown crop in the world, second only to rice. There are five main types of corn grown around the world, of which sweet corn is the most familiar. This is the classic ‘corn on the cob’ corn.
We grow a delicious bi-colored corn called Anthem.
Selection and Storage: You can tell by the freshness of the cuts on their stems how long ago corn was harvested – the fresher the cuts, the fresher the corn. The cobs should feel and look moist and lump, with the kernels inside fat and shiny. The silk of the corn should also be a little sticky and should look glossy. Store corn, in its husks, in the refrigerator for 2-3 days only.
Culinary Uses: When ready to prepare corn, simply strip away the layers of husk and silk, rinsing to remove the last of the latter and some strands can be persistent. If you wish to remove the kernels for cooking, simply hold each ear upright on a board, then run a sharp knife down the ear, as close to the core as possible – the kernels will come away neatly. Thus prepared, the kernel can be cooked in boiling water for several minutes until tender or added to soups.
Information from: The Produce Bible by Leanne Kitchen