About Corn

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Corn has evolved with the Americas over thousands of years. It was cultivated from a wild grass over 7000 years ago, and continues to require human propagation and protection to survive. It was a staple for many civilizations of the Americas, and only introduced to Europe when brought back by explorers of the New World.

Today’s varieties stay sweeter longer, allowing for us to enjoy fresh sweet corn all year long. Surprising to many, Florida grows more sweet corn than any other state in the U.S., so no need to wait until summer to enjoy corn on the cob, it is in season, and in your store’s produce section today!

Shopping and Kitchen Tips

In the store:

Pick the color you like best—yellow, white or bicolor—they all taste equally sweet. There are other choices, as well. Fresh corn is sold in the husk, either loose or in a mesh bag; husked or semi-husked ears can be purchased in tray packs or microwave-ready packs. You may also find cobs cut in sections or “wheels”, or included in a store pack of roasting or stewing vegetables.

Storing at home:

Fresh corn is always best to serve the day bought, but keeping it cold is the key to freshness. Refrigeration preserves the corn by slowing down its respiration rate and conversion from sugar to starch. If you’re not serving the corn immediately, wrap the ears loosely in a plastic bag or damp paper towels before refrigerating. The husk can protect the ears, but if the leaves start to dry out, remove them from the corn.

Kernel-Cutting Hints:

A medium ear of corn will typically yield ¾ cup of fresh corn kernels. Here are some easy ways to add fresh kernels to your next salad, soup or salsa.

Vertical integration:

• On a cutting board or in a shallow bowl, stand a husked ear of corn upright. Starting mid-way down the ear, carefully remove the bottom half of the kernels with a sharp knife, rotating the ear as necessary. Invert the ear and cut off the remaining kernels.

Laying down on the job:

• On a cutting board lay the ear of corn and cut along the side to remove kernels. Rotate the ear and repeat until all kernels are removed.

Good to the last drop:

• For a creamier mixture, cut only the tips of the kernels and use the back of the knife blade to scrape the milk from the cob. Save the cobs and simmer in the cooking water or a soup to extract all the good corn flavor.

Tools of the trade:

• If you enjoy fresh corn kernels frequently, consider buying a kernel-cutting utensil in a kitchenware store or your supermarket. They’re fun and easy to use!

Storing fresh kernels:

You can freeze corn kernels to retain their delicious flavor and texture with a few simple steps. Husk the ears and plunge into boiling water; boil for about one minute, then quickly cool in ice water and drain. Cut the kernels from the cob. Transfer kernels to airtight plastic bags or containers, and freeze immediately. Frozen corn kernels store well up to 3 months.

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