Sweet Corn (An off-shoot from the Organic Kitchen)

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CORN NEEDS NO RECIPE, IT'S GOOD THE WAY IT IS.

So just a few notes...

I spoke to a local farmer who produces corn (yes the very same as in the photos), asking about the benefits of his corn varieties. I learned is that the variety of corn that I had been buying, while very delicious, is a much newer variety of corn. He suggested I opt for the ancient grain yellow corn that has larger, softer kernels and is bursting with sweetness. He also told me that I should eat it raw and proceeded to husk an ear of corn and encouraged me to try it. You win Mr. Corn Farmer! Corn that fresh is indeed as good raw as cooked.

But for those of you who like it cooked - soak it overnight in a pail of water, and grill it lightly on the bbq, still in the husk. Or, husk it and drop it in boiling water for no more than 7 minutes. Spread butter and cracked pepper and keep a tooth pick on hand! 

For a little variety, try stirring chili powder or curry powder into your butter.

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Photos © Pure Green Magazine, photographed by Ever Images Photography