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It's hard to beat fresh corn on the cob.
Almost everyone loves the fresh, summertime flavor.
If you have corn to sell this summer,
most likely you won't have any problem selling every ear you pick.
But if you have customers that are looking for serving ideas other than corn on the cob,
you might want to consider some ideas I will share with you today.
I am The Produce Lady and I'm here to help you provide useful information to your customers.
Corn was brought to North America from Latin and South America
by Indians centuries before white settlers landed on our shores.
No doubt, it has been popular ever since.
Corn allows a short window for optimal harvest time.
It should be picked at the milk stage.
This is when the kernels are plump and punctured kernels produce a milky white sap.
Corn is at this stage less than a week.
When you sell it, let your customers know they should eat the corn
as soon as possible for the best flavor.
Remind your customers to not shuck the corn until they are ready to use.
It can be stored a day or two in a perforated plastic bag
in the refrigeratorbut the sweet flavor begins to decline quickly.
And it's such a shame to miss out on that wonderful flavor.
Can anything as good as sweet corn behealthy?
Of course!
And corn packs a nutritious punch with fiber, niacin, folate and some vitamin A. One ear has
about 85 calories without the butter!
To shuck corn, pull the husks down the ear and snap off the stem at the base.
Under cold running water, rub the ear in a circular motion
to remove the silk or use a stiff vegetable brush.
To remove corn from the cob, you will need to use a sharp paring knife.
Boiling is just one way to prepare corn on the cob.
It can be steamed, grilled, roasted and even microwaved.
When boiling sweet corn, do not add salt to the boiling water as it only serves
to toughen the kernels, much like overcooking.
Since we're all trying to eat healthier these days, instead of smothering corn with butter
and salt in the traditional way, try these options.
Squeeze fresh lemon or lime juice onto the corn or brush with olive oil
and sprinkle on your favorite herb blend.
Check out this Web site for an easy herb blend recipe that's a good salt substitute
and tastes great on corn and other vegetables.
Another way to prepare corn is to grill it while still in the husks.
The result is the pure essence of summer!
To prepare, pull down the husks but leave them attached.
Remove the silks.
Pull the husks back over the corn.
Tie the ends of the husks with a string or a metal twist tie.
Soak the corn in water 15 minutes.
Grill over medium heat until done, turning on each side,
about 10 to 15 minutes total cooking time.
This method steams the corn, but if you want more toasted kernels, leavejust a thin layer
of husk and some areas where the kernels can peek through.
Corn is a great vegetable to combine with other in-season veggies.
Skillet Corn Medley combines corn, onions, green or red peppers,
tomatoes and zucchini into a delicious summer dish.
As always, remind your customers to wash their hands before handling vegetables.
I am The Produce Lady and I encourage you to try both the Skillet Corn Medley
and the Herb Blend recipes, which you will find on this Web page.
Feel free to print out the recipes to share with your customers.