Season: June to October in Northern California
Flavor: Sweet, succulent and crisp.
Storage: The fresher the better! Try to cook fresh corn the same day you purchase it. Despite the advances in new varietals, it still holds true that the longer corn is in your fridge the more starchy and less sweet corn becomes. When choosing don’t worry about dryer husks or brown silks but if the kernels start to dimple that is a sign it is going to be starchy.
How to use: Raw, steamed, boiled, pan fried- just about any way you can imagine!
Here’s a link to a “No-Pollo” Verde Soup with Sweet Corn on our site:
Nutrition: Fresh corn is a good source of vitamin B6, thiamin, niacin, magnesium, iron and a number of other important minerals. Eating corn with beans provides all the amino acids humans need.