WILSON’S LOCAL PRINT AND DIGITAL COMMUNITY INSTITUTION SINCE 1896

Don’t miss this season’s local corn crop

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Varieties of white corn have arrived at local markets. These ears were sold at the Wilson Farmers and Artisans Market last week. Drew C. Wilson | Times
Varieties of white corn have arrived at local markets. These ears were sold at the Wilson Farmers and Artisans Market last week. Drew C. Wilson | Times
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It’s sweet corn season in eastern North Carolina, just in time for July 4 celebrations.

My family will be eating corn on the cob with our hot dogs Thursday, along with baked beans and maybe potato salad — if I’m motivated enough to make it.

I love corn on the cob, and like many people I’ve talked to, I have my favorites. For years now, I’ve loved mixed colored or bi-colored corn the best. I love the shades of yellow in the bi-colored, and the flavor can’t be beat. Just the right amount of sweetness for me!

Several local farms have corn for sale right now. You can buy it straight from the farm or at the Wilson Farmers and Artisan Market on Wednesdays and Saturday. The market is located at the Vollis Simpson Whirligig Park.

On a recent Wednesday, the corn supply was already getting low at the farmers’ market by mid-morning.

“It doesn’t last long,” said farmer Teddy Lamm, who said favorite varieties for his customers include Bodacious, bi-color and Silver Queen.

Cindy Lamm was also selling corn at the market. Cindy said she likes cooking corn off the cob but said it’s easy to freeze on the cob. Cindy’s customers like the sweetness of Silver Queen, she said.

My favorite way to eat corn is on the cob, boiled on the stove top. My husband and I eat it without adding salt or butter. If you buy it fresh, it doesn’t need anything else, in my opinion.

We’ve cooked corn on the grill a few times, but it’s been years since we prepared it that way.

It’s also been awhile since I cooked corn in the microwave, but that’s an easy way to cook it as well.

My daddy grew corn at the family garden, and he and mama froze corn every year, with help from my sister and me. It was a long, hot process. I’ve never frozen corn at my house. I just enjoy it fresh in season and buy it frozen out of season.

We are lucky to live in an area with lots of fresh produce. In the last few weeks, my family has enjoyed so many fresh fruits and veggies from purple hulled peas and crowders to cucumbers, squash and tomatoes. It’s all been so good!

If you haven’t already, I encourage you to check out local farm stands and farm markets. Take advantage of the summer’s bounty here in our own county and support our farmers.

Boiled Corn

Fill a large pot with water and let come to a boil. While the water comes to a boil, shuck the corn and remove the silks. Place corn in the pot and let boil for 10 minutes. Remove corn from water and serve. I don’t add salt or butter.

Microwaved Corn

Shuck and clean one ear of corn. Wet a paper towel and squeeze out extra water so it isn’t dripping. Wrap the ear of corn in the moist towel and place on a microwave-safe dinner plate. Cook in the microwave for 5 minutes. Paper towel will be very hot, so be careful when removing.

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