Fresh corn: how to pick it and all the ways I'm cooking and eating it
Corn season is officially upon us. In this post I’m sharing everything you need to know to pick them and all the different ways I’m going to cook and eat them this summer!
There’s no season like corn season, am I right?
Corn is a quintessential summertime crop, meaning it’s only really great while it’s in season, which is right now.
I am just delighted to see it popping up at markets here in So Cal. And so is everyone else, because they sell out almost immediately after the markets open.
This week, I got there bright and early to stock up. And while I was at it, I asked the vendors exactly how to pick the sweetest, freshest cobs.
Whether you’re picking them up from your local farmers market or at the grocery store, here’s what you need to know:
Start with the husks
You want them bright green, wrapped tightly and even a little damp. And avoid any that appear dry or are peeling away from the cob.
Give it a squeeze
Use your hands to firmly grip the cob, and choose ones with the least amount of air gap between the husks and the kernels. In other words, you want them tightly packed.
Check out the tassel
That’s the cute little fluff on the end. It should be light brown or golden, even a bit sticky. You can also smell it for sweetness. If the tassel is dry or black or mushy - leave it, it’s a good indicator the corn is old and not fresh at all.
Now onto the good stuff…what I’m most excited to do with it!
Apart from eating it straight off the cobb, I will be making this loaded guac, a healthy plant-based ceviche and my favorite sweet corn and zucchini soup all summer long.
And some new things I’m looking forward to making: a healthy, spicy Mexican street corn salad situation, a sweet corn salsa (I loved this growing up) and a raw corn and other market veg salad with some kind of lime vinaigrette.
I hope you enjoyed this post and it inspired you to make the most of the short season!
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