Sweet Corn, also known as Maize, is in the height of season on our farm right now. An ear, or cob of corn, is part of the flower of the plant while the kernel is the seed of the plant. Some say that an ear of corn is said to contain 800 kernels arranged in 16 rows, always having an even number of rows, try counting it! Some also say that there is one strand of silk for each kernel, such an interesting fact. 

We grow two main varieties of sweet corn on our farm, white and bi-color allocated to approximately 35 acres of farmland. Early corn is planted in our greenhouses from March through June then transplanted into the fields approximately 15 times throughout the season to ensure a plentiful harvest throughout the season.  We begin to harvest corn typically mid July through late August and sometimes even later into the season, if weather conditions are right for it. 

We have been mainly harvesting bicolor corn for our early season corn with the white corn coming available now, so it’s a great time to stop in and try our homegrown, fresh picked corn.  Ask anyone what their favorite type of corn is and you will receive varying answers, even here on our farm!  Everyone’s own favorite is usually representative of what you were introduced to as a child.  If we had to guess,  the farm favorite is probably bicolor as some say that there is more flavor in the mix rather than the white. Conversely, some say that white corn is sweeter, while others say that bicolor has more of a rich corn flavor, so as you can see, there is no one clear answer when it comes to favorite corn.  We are happy to grow both varieties to please corn connoisseurs alike!  

Our Sweet Corn is picked early in the morning every day in season.  Corn is best on the day it is picked or within a day or two of receiving.  If you plan to store your corn the best way to keep it fresh is to place it in a plastic bag and refrigerate until ready to use. Our culinary specialist, Miss Jenn, recommends consuming your corn in 2-3 days for the best quality and flavor. She also recommends storing the corn in the outer husk and removing the husk when ready to prepare to keep the moisture in.  

We want to help you make the most of sweet corn season with these helpful tips from Miss Jenn Borealo. 

To boil corn, bring a shallow pan of water to boil, only 2-3 inches add the corn, cover and boil 3-4 minutes and remove.

To steam corn, place the corn in a steamer basket over boiling water, cover, and steam for 6-8 minutes.

To grill corn, remove the silk from the corn without removing the husk. Soak the corn that is covered with husk by submerging into a cool water bath for 10-15 minutes.  Prepare your grill.  Remove the corn from the water and drain well.  Be sure to remove all excess water!  Place the corn on the grill and cover.  On a gas grill the heat should be medium high, turn after 5-8 minutes.  On a charcoal grill check after 5 minutes, it may take a little longer.  The husk will brown; the corn is steaming on the inside from the water that was soaked into the husk.  After turning the corn on all sides, the husk should be brown and a little charred at the top.   There is no exact timing, all grills are different.   

Make your own flavored butter for your corn starting with melted butter then adding chopped fresh herbs, crushed garlic, spices and even parmesan cheese! Experiment with your favorites! 

Looking to preserve corn for a longer period of time, visit our website for more tips. Try this wonderfully fresh Corn Salsa Salad recipe for an easy no cook meal.