It’s finally here! Crisp butter and sugar sugar corn, golden sweet and delicious! But it won’t last long with torrential buckets of rain on the way, so the time to buy is right now. Don’t delay! No excuses, or you will only have yourself to blame, when staring into an empty freezer in the dead of winter.
What to look for ~ a farm stand or small market that gets a daily delivery, preferably of corn just picked that morning. Nice tight husks, soft and green dry, not wet or black tassels. My advice, when in doubt, peel one out! As Ripley once said in the movie Aliens, its the only way to be sure! Look for plump golden kernels, no brown spots, nothing soft or wet. Please, do not buy prepackaged pre shucked corn.
What to avoid ~ super large grocery stores like Stew Leonard’s or Costco or BJ”s. YUK ~ It will most likely be from Florida, or upstate NY, not a bad thing, but no guarantees, and at least a week old. Corn starts to deteriorate hours after picking, as the sugars turn to starch. Bird Food!
Now that you finally have your jewels of gold home, peel some husks, lay in the bottom of a very large pot, add corn, cover with water, sprinkle with tiny amount salt and sugar. Cover. Bring to a boil, turn off heat, let stand 10 minutes. Like making a hard boiled egg, only better.
Remove ear from pot, sprinkle with kosher salt & fresh black pepper, smear tiny amount sweet cream butter, eat, preferably over the sink.
For those who are more adventurous, take your corn, brush with butter, sprinkle with cumin and chili powder, wrap in foil and toss on the grill while making the rest of the evenings meal. Ta Da!