Who Doesn't Love Fresh Corn on the Cob in the Summer?

Corn Ahh - who doesn’t love fresh corn on the cob in the summer? It is so good, and so good for you! It not only provides the necessary calories for daily metabolism, but is a rich source of vitamins A, B, E and many minerals. Its high fiber content ensures that it plays a role in prevention of digestive ailments. Growing info: We're expanding our sweet corn production this year by popular demand. The issue with corn, is it takes a lot of space. You can get about 100 ears from every 100 row-feet of planting. When a share consists of 8 ears of corn, this is 8 feet for one share! We plant corn in succession starting in mid May. This will give us a constant supply through summer. Common Problems: Corn ear worms are the TIPS: major pest we deal with in corn. They are tiny little worms that crawl into the tip of the ear and Short-term Storage: Corn converts it's start eating. By the time they get an inch down sugars into starch soon after peak the tip of the ear, they will have grown to a large ripeness, so best to eat it soon. and ugly size. We prevent ear worm by injecting Otherwise, store in a very cold a small amount of vegetable oil into the tips refrigerator. before the worms have a chance of crawling in. Long-term Storage: Cut kernels off the cobs and freeze. You’ll probaby see mostly white corn in 2011. Recipes--Corn Summer Corn Salad 2 pinches kosher salt Core the tomatoes and cut a 8 ears fresh corn 6 ears corn, husked and cleaned small X on the bottom of each. 1 sprig fresh rosemary, bruised 3 large tomatoes, diced Brush with olive oil, season with 1 tablespoon sugar 1 large onion, diced salt and pepper, and place on 1/4 teaspoon turmeric 1/4 cup chopped fresh basil the grill, X side down, away from 2 tablespoons yellow cornmeal 1/4 cup olive oil direct heat. Cover the grill and 1 cup heavy cream 2 tablespoons white vinegar cook until the tomatoes begin to Fresh ground black pepper salt and pepper to taste soften but are not cooked all the way through (or they will melt In a saucepan over medium 1.Bring a large pot of lightly through the grate!), about 15 heat, sweat the onion in butter salted water to a boil. Cook corn minutes. Set aside until cool and salt until translucent. in boiling water for 7 to 10 enough to handle, then peel. Cut minutes, or until desired the tomatoes in half crosswise In a large mixing bowl, place a tenderness. Drain, cool, and cut and squeeze out the juice and paper bowl in the middle of the kernels off the cob with a sharp the seeds through a sieve into a bowl. Resting the cob on the knife. bowl. Reserve the juices and bowl in a vertical position 2.In a large bowl, toss together chop the flesh. remove only the tops of the the corn, tomatoes, onion, basil, kernel with a knife, using long oil, vinegar, salt and pepper. Put the onions in the non- smooth downward strokes and Chill until serving. reactive medium bowl and toss rotating the cob as you go. After with 2 tablespoons of the the cob has been stripped, use from Allrecipes.com vinegar. Let marinate until the the dull backside of your knife to color changes, about 10 scrape any remaining pulp and Grilled Corn Salsa minutes. milk off the cob. 10 large ears corn, husked Add the chopped tomatoes, Add the corn and pulp mixture to 1/3 cup extra-virgin olive oil, plus reserved tomato juice, onions, the saucepan and cook over more for brushing basil, and 1/3 cup olive oil to the medium high until the juice from Salt and freshly ground pepper corn. Toss well. Taste for the corn has tightened. Add the 8 vine-ripened tomatoes, about seasoning and adjust with salt, rosemary. Sprinkle the corn with 1 pound total pepper, and remaining vinegar. the sugar and turmeric. Stir 1 cup diced red onion, 1/4-inch The salsa is best eaten the constantly for about 2 minutes. dice same day but will keep, covered Sprinkle the cornmeal onto the 4 tablespoons red wine vinegar, and refrigerated, a day or so. corn, using a whisk to combine or more to taste well. Add the heavy cream and 1/2 cup julienne fresh basil Serve with tortilla chips or as a cook until the corn has softened, leaves topping for tacos. from about 2 to 3 minutes. Remove Michael Chiarello the rosemary. Season with Brush the corn liberally with freshly ground black pepper. olive oil and season well with Better Than Grannie's salt and pepper. Grill, turning Creamed Corn every few minutes, until light from Alton Brown gold all over and cooked, about 12 minutes. Let cool and cut off 1/2 onion, diced the kernels. Discard the cobs. 1 tablespoon butter .

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