Sweet Corn Is Here (Or Coming Soon)
Illinois' state vegetable makes appearance at market and on July 4th table
One Word: Corn
Today is the official July 4th federal holiday, so I’ll just drop this here: Sweet corn has been sighted (and eaten) in Chicago.
I stopped by the Lincoln Park Farmers Market Saturday to pick up a few things for a small July 4th gathering we were hosting in our apartment. None of the things on my list were corn; I just assumed we’d have to be patient for the arrival of corn because of this season’s quirky weather (too dry then too wet, alternating too hot and too cold).
But I stopped by the stand of Los Rodriguez Farm of Eau Claire, Michigan, just inside the entrance, and the scene in the photo above hit me. It was a happy surprise, and I bought five ears for the holiday feast. The corn had mid-season sweetness, which is not always the case for first-of-the-season crop.
Disclaimer (so you don’t @ me): The season will start at different times for your favorite corn growers. The spring drought was more severe in some areas than others; the same is true for the torrential rains a week ago. Some farms in the region experienced frost later than others.
Nonetheless, if you are a sweet corn fan like many of us, keep your eyes peeled at the markets. You may get a welcome surprise very soon.
If you have had any corn sightings of your own, please share in the comments (I’ll leave them open to all subscribers). Inquiring corn lovers want to know.
Preparation Tip
Roasting corn on the cob is an easy and foolproof way to prep, and may just be the tastiest.
• Heat your oven to 350 degrees.
• Remove the outer layers of the husk, leaving some to cover the kernels.
• Trim the cornsilk tassels at the top (kitchen shears are good for this).
• Place in the oven, roast for 30 minutes.
• Remove from the oven, peel back the husk, enjoy.
Roasting enables the kernels to remain firm (while steaming or boiling the cobs can soften the kernels). They just explode with juiciness when you bite into them. The colors are bright, and as is the case for most roasted vegetables, the sugars are concentrated and intensified.