I love this time of year for farm fresh produce. Independence has a great farmer's market on the square on Saturdays. The homegrown tomatoes are in season including heirlooms. Blackberries, peaches, sweet onions, and this week the corn has started rolling in. Got a dozen ears for $7, which is maybe a little higher than you'd get from a truck stand out in the country, but this is five minutes from my house, and I like helping the local farmers out. I shuck em, clean em cryovac in packs of 4 and put them in the freezer for fall. Nothing better than a real ear of sweet corn in November! I've heard of Candy Corn in Nebraska. Who has the best tasting corn? The ears all seem to be healthy and the corn well developed. We've had plenty of rain this year I think, so the crops must be good at least here in Mid America.
I could eat half my body weight in white sweet corn if it's good. That stuff is even better than chocolate ice cream. I can mow down about 20 ears without even looking up. The guy who ran this stand at Telluride Bluegrass Festival can verify this.
This site says the best tasting sweet corn is a style called "Bodacious." States that produce the tastiest sweet corn as Minnesota and Washington State. I would have guessed Iowa or Nebraska. https://findanyanswer.com/what-state...ing-sweet-corn [Reply]
Originally Posted by displacedinMN:
Iowa corn tastes better
I’d put ours against anybodies. Especially if they’re doing it at any scale.
Originally Posted by gblowfish:
This site says the best tasting sweet corn is a style called "Bodacious." States that produce the tastiest sweet corn as Minnesota and Washington State. I would have guessed Iowa or Nebraska. https://findanyanswer.com/what-state...ing-sweet-corn
Makes sense. Heat stresses the plant and affects the starch molecules. When plants are heat stressed they close the stomata (damn autocorrect changed that to stigmata. Uhhh no. That’s different LOL) which exchange oxygen And water for CO2. So respiration is affected. Lower respiration rates = less starch production while the sun is out (chlorophyll uses sunglight to produce energy to make starch). It’s especially worse in low humidity/high evaporation environments - like mine.
So it makes sense. But effective starch production is far more complicated than favorable Evapotranspiration rates. [Reply]
The past couple of years we've grown Peaches and Cream and Ambrosia. Really like Ambrosia, gonna have to try some Bodacious.
And this MO corn tastes better than anything I've had from IA or NE. :-) [Reply]
We cut it off the ear and flash blanch it for a few minutes in a combination of half and half and butter. Then bag it, let it cool and freeze it. Thaw it out and put it in a pan and cook it for a few minutes. GB is right, nothing better than sweet corn in the winter! [Reply]
Originally Posted by scho63:
I'm a melted butter and black pepper guy. I only use salt in the boling water. I also will add some milk to the water when cooking.
Try steaming your corn, has a better texture, not a water logged taste [Reply]
I use the America's Test Kitchen method on corn and I'm not looking back. Get your water boiling. Add you corn and take off heat. Put a lid on it and let it sit anywhere from 15-40 mins in the water before eating. That's it. [Reply]
