CORN

When to Buy/In Season:
Best supplies in May to September

How to Select:
Look for: Medium-size ears of corn with bright, plump, milky kernels, just firm enough to resist pressure. Tiny kernels indicate immaturity, very large deep yellow kernels may be tough

Organic Issues:
Approximately 60% of the corn grown in the US is genetically modified to support growth in heavy herbicides or to incorporate a gene from a bacterium that serves as a pesticide for caterpillars.

Pesticide Issues:
EWG 2009 Dirty Dozen, FROZEN corn ranks #45 for highest levels of pesticide residues

How to Store:
Fresh:
Refrigerate whole ears of corn in crisper, or preferably keep in husks until ready to use. Use within 2 days.

Frozen:
To Freeze from fresh:

Prepare: Select only tender, freshly-gathered corn in the milk stage. Husk and trim the ears, remove silks and wash.

Corn-on-the-cob:
Blanch: Water blanch small ears (1-1/4 inches or less in diameter) 7 minutes, medium ears (1-1/4 to 1-1/2 inches in diameter) 9 minutes, and large ears (more than 1-1/2 inches in diameter) 11 minutes.

Cool promptly and completely to prevent a “cobby” taste. Drain, package, seal and freeze.

Whole kernel corn:
Blanch: Water blanch 4 minutes on the cob. Cool promptly, drain and cut from cob. Cut kernels from cob about two-thirds the depth of the kernels. Package, seal and freeze.

Cream style corn:
Blanch: Water blanch 4 minutes on the cob. Cool promptly and drain. Cut off kernel tips and scrape cobs with the back of a knife approximately half the depth of the kernel to remove the juice and the heart of the kernel. Package, seal and freeze.

Store: Freshly frozen corn may be stored for up to six months

Measurements: 2 to 2-1/2 pounds yields 1 pint

Canned:
Commercially canned corn may be stored at room temp up to 24 months

Photo Source: Ed Chadwick

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