Many people look forward to gnawing their way across a plump cob of sweet corn in the summer. (Or more politely, sinking their teeth into a buttery cob of sweet corn.) In fact, it’s enjoyed so much here in Minnesota, that some of our neighboring town’s summer celebrations are centered on eating these golden cobs of sweet kernels!
Now that your mouth is watering thinking of that delicious buttery goodness, have you ever bitten into a cob of sweet corn and it did not live up to its name? Instead, you were trying to chew a dry, starchy “get me the dental floss quick” cob of corn. This is why: even though sweet corn contains vitamins A and B6, it is very high in natural sugar which turns to starch quickly. Because of this, it’s best to refrigerate or eat your sweet corn the same day it’s picked.
Another thing to consider when eating sweet corn is whether or not it’s been genetically modified. Some of the sweet corn grown today is genetically modified. When purchasing sweet corn from roadside stands or local growers, ask about the seeds, herbicides, pesticides or other chemicals that may have been used. Asking questions is always a great practice if you are trying to protect your family from GMO’s and harmful products. Click here to read about what questions to ask at a farmers market.
In our book, Eating Pure in a Processed Foods World®, we include two simple methods to freeze sweet corn so you will be able to enjoy it throughout the year. You will also find recipes for Corn and Black Bean Salsa, Baked Cream Corn, Southwest Chili and Grilled Sweet Corn.
Below is a basic recipe for preparing fresh sweet corn. And here is a recipe for freezing sweet corn.