Corn Feed Days
End of summer hothouse weather brings out the sugary dew in corn. Late August corn ears boast tightly library book-like packed rows of kernels.
In the Twin Cities, some of the freshest local farm corn comes from Untiedt’s Vegetable Farm Inc. of Waverly, Minnesota. At the Minnesota State Fair food obsessed visitors eat it by the acre. The going price is $3 an ear.
I prefer to buy my corn by the baker’s dozen at a farm stand. Sometimes, the vendor will throw in an extra ear. We talk about the current corn crop, compare it to other years and complain about the hot weather.
A Family Tradition
Around this time of year, back at my Grandmother’s house in the fertile rich Fireland’s District of Northern Ohio, farmers claimed that you could hear the corn grow. Linear forests of brown tasseled ears formed fortified live walls around entire farmsteads.
“We’re corned in!”
Oh, save room for the harvest. Truckloads of corn snap off rows stretching out to infinity.
Corn everywhere, yes, but always best served hot with clouds of sweating on a plate. Just add a dusting of old-fashioned salt and a dabble of butter if you must.
The abundance of the harvest dwarfs all issues of the day. Eat up and enjoy the corn harvest. The season fades away all too fast like a double rainbow into the haze of the horizon. Good farm corn is the pot of gold.
Corn Cooked the Right Way
Below is a real farm grown recipe for boiled corn. First, buy the freshest, corn available. Corn picked straight from the field is best. The tassels and husks should feel moist and show no signs of withered drying.
Next, run straight home and cook your corn. Timing is everything in life so make haste to take care of your corn. As corn sits around, the sugar converts to starch, and who wants to eat boiled corn starch?
Ingredients:12 ears of good fresh corn Salt Butter
Fill a 16-quart lobster pot 1/3 full of plain, cold water. Place on a high flame to bring water to a boil.
While the water is coming to a boil, carefully peel the husk off the corn, trim away any bad spots or bugs and dust away tassel fringes. Corn husking is best done outside where the mess doesn’t matter.
By the time all of the ears are husked, the water will probably be at a rolling boil. Carefully drop in six or so of the ears. Cook for about six minutes, rotating the ears a few time so they cook evenly. Remove cooked ears one by one with a pair of tongs and place in a colander in the sink.
Repeat the process for the remaining ears.
Serve immediately with salt and real butter. Store any leftover corn covered in the refrigerator. If you like, cut the kernels off of the ears before storing.