Tis So Sweet...Summer Sweet Corn

It's Summer.  Well sort of. At least in the produce section. You are seeing some of the very first new crop summer Sweet Corn, being harvested right now in the Coachella Valley. This arrival is even sweeter this year. Because of freezes in Florida and Mexico, Corn supplies this winter have been absolutely dismal. In fact, they were so bad, many grocery stores simply stopped stocking Corn. Most of the Corn grown in the Coachella Valley is harvested by hand, and most is done in the middle of the night. In fact, harvest ends when the sun comes up. This way, the Corn has the fullest flavor and sugar content possible. When you’re picking out your Corn, make sure the husk is bright green and looks fresh. If it’s tanning and shriveling, it’s old or heat has gotten to it. The next thing, feel the top end of the Corn. Fully mature ears of Corn will have a rounded top. If the top feels pointed, that is most likely an immature ear of Corn. When you pull down the husk to take a peek, look for no cracks between the kernels. The kernels should be plump. If you see any dimples in those kernels, put the Corn down.  Step away from the Corn. That is old Corn. Sugars have turned to starch and it won’t be pleasant when you eat it. Because it's so starchy, that's the Corn that sticks to your teeth when you eat it.  As soon as you get your Corn home, get it in the refrigerator. I tell my wife that if we’re not going to eat Corn within two days, just go ahead and give it to a neighbor so that they can enjoy it. The fresher the Corn, the sweeter it is. Even under the best conditions, after 7 days in your home, the Corn has lost 75% of it’s sugar and flavor. You should start seeing retail prices around  3/$1 or 4/$1. The calendar will eventually catch up, but for now, get out the suntan lotion…and the Butter. It’s summertime.