Another summertime favorite is fresh sweet corn. When I say fresh, I mean the corn must be harvested the day you choose to eat it, preferably within hours of eating. Corn is high in natural sugar. The moment the corn is cut from the stalk these sugars begin to turn to starch. Within a day, much of the sugar has turned to starch and at the end of two days, literally all of the sugars turn to starch and now that corn is tougher and less tasty. Much like a fresh tomato, the flavor of a freshly picked ear of corn from a home garden or local farm is unmatched by anything you may find in a supermarket. The very best sweet corn varieties have an extra long growing season until maturity. Usually between 100 and 120 days to harvest. This means that sweet corn for the table is harvested in September and even into October on years when the weather is cooperative.
This last weekend in September, the local farm down the road from me had freshly harvested sweet corn 13 ears for $5. It is a good price, but I told them I could not eat that many ears! They insisted that I take 7 ears for $2.50 and I did not argue, even though it is more corn that I can consume in one meal.
The proper way to cook sweet corn is as follows;
Fill a large stock pot with cold water and set to boil. Do not salt the water.
When the water comes to a rolling boil, add the corn and cover to bring the water back up to boil. Set the timer for 7 minutes.
Immediately remove the corn from the pot and season with salt and copious amounts of butter. Eat the corn while it is piping hot.
The season for fresh sweet corn is short. Enjoy it while you can!