Here in the Midwest (NE Ohio to be exact) the first real day of the summer is the day you see the first local sweet corn on sale at various roadside stands. Sweet corn is one of those things that, despite the globalization of our food system, remains a local thing. Everyone knows which local farmer grows their favorite corn and each year they wait until that farmer’s corn is ready.
When I headed to the farmer’s market on Saturday, I noticed it was finally sweet corn season, so I bought a dozen ears for lunch. Everyone has their own method for cooking sweet corn, some people boil it for a few minutes, some people for 10. I happen to steam mine for 12 minutes and that’s perfect for us.
We enjoy ours with homemade butter and a little salt, it makes for a simple delicious fresh local meal.
Mr Chiots and I were discussing whether or not corn on the cob is a Midwest thing, or if people in other parts of the country enjoy sweet corn as much as us Midwesterners do.
Is sweet corn a big thing in your area of the country? What’s your preferred cooking & eating method?Filed under Farmer's Market, Going Local | Comments (17)