Perhaps nothing says summertime better than biting into a cob of corn dripping with melted butter. It's kissed with sweetness and full of protein.
If you're traveling through the country, take a look around. This is the time of year when corn is as high as an elephant's eye. But that's nothing new... Corn has been part of our diets for thousands of years, having been a staple among Native Americans throughout the Western Hemisphere well before our written history began.
This year has been a good one for corn crops in our area thanks to an abundance of rain mixed with sparkling sunny days. Twenty acres of corn stalks filled with ears are waving in the field at Ray and Elaine Weaver's farm on the Coffee County/Franklin County line. Every Sunday, the couple make the trip to the Scenic City to sell their weekly harvest at Chattanooga Market.
Anne BralyThere are dozens of different corn varieties, but the Weavers know their customers' favorite is peaches-and-cream.
"We've found our customers prefer the bi-color corn due to its outstanding qualities," Ray Weaver says. "It's versatile and can be roasted on the grill, cut off and creamed, boiled or even cooked in the microwave."
The Weavers' crop came in a little later than usual this year, due to the cold, wet spring experienced in the South, and Ray says different weather conditions can bring on a slight difference in the flavor of corn.
"But we feel that one aspect of ensuring good, sweet corn is to pick it fresh every day, preferably in the early morning. This puts natural moisture on the outside of the corn which helps to preserve its freshness," he says.
Best yet, however, is the fact that the Weavers are very picky about the quality of seeds they buy and plant each spring, which is different than the growers of a good deal of corn you find in markets. The Weavers use all non-GMO (genetically modified), meaning nothing has been done to alter its natural state.
The American Academy of Environmental Medicine urges doctors to prescribe non-GMO diets for all patients, citing animal studies showing organ damage, accelerated aging and gastrointestinal disorders when GMO foods are consumed. And corn is one of the most frequently genetically modified foods. Nearly all of it - 88 percent - is genetically modified, according to the USDA.
When you bring your corn home, wherever you get it, cook it as soon as possible. If you can't do it right away, store it in the refrigerator, which helps corn retain its sugar and vitamin content. Also, do not remove the husk until you're ready to prepare it so it will retain its moisture content.
Here are some more ideas:
* Grill it with the husk still on to retain flavor. Instead of using margarine, butter or salt on your corn, try fresh herbs, light dressings or even a squirt of fresh lemon or lime juice.
* Mix in fresh corn kernels with other vegetables for a nice sweet crunch.
* Try adding corn to your favorite vegetable soups, in rice to add color, or in tossed salads.
Or use it make this salad from Real Simple. Serve it with anything off the grill and you have summer on your plate.
Corn Salad With Walnuts and Feta
1 cup walnuts
4 cups fresh corn kernels (see note)
1-2 jalapenos, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
Kosher salt
Freshly ground pepper
1/2 cup feta cheese, crumbled
Heat oven to 400 degrees. Spread the walnuts on a rimmed baking sheet and toast until fragrant, about 6-8 minutes. Let cool and roughly chop. In a large bowl combine all ingredients. Toss and serve immediately (see note). Makes 6-8 servings. If you can't serve the salad right away, wait to add the feta until right before you serve it.
Note: If you're corn is fresh and sweet, there's no need to cook it unless you want to. Raw corn adds more crunch to the salad.
Drink your herbs
How's your herb garden growing this summer? If you have thyme, basil and oregano growing faster than you can pick it, Easy Bistro's mixologist Alex Jump has some suggestions on how to use them and other herbs you may have on hand. On Saturday, Jump will be at Crabtree Farms, teaching attendees how to make simple syrups for refreshing summer beverages using local herbs. Sample complimentary cocktails while learning to mix, mash, and make your own. Only ages 21 and up are allowed. The workshop is $20 and registration is required. More information is available at http://crabtreefarms.org/events.
Contact Anne Braly at abraly@timesfreepress.com.