There is no doubt we are in sweet corn season in Ohio! Every produce stand has a big pile of fresh picked ears waiting for you and every grocery store has corn on sale. But how do you know this corn will be the highlight of your meal? What can you make beyond corn on the cob?
We’ve got you covered! The Selecting, Storing, and Serving Ohio Corn fact sheet shares a variety of helpful tips for all your corn-y needs. Check out the corn and green chili salad recipe in the fact sheet!
Depending on which part of the state you are from, sweet corn season can begin as early as July 1 and may last until late September/early October or the first frost. When corn is fresh from the field, the husks should still be damp, bright green, and tightly wrapped around the ear. Tassels should be a bit sticky, but not black or crumbly. The ears should have rows of kernels that are bright-colored, plump and milky. Kernels with indentations or gumminess are signs of overripe ears. Also, keep an eye out for damage from pests and plant diseases.
Interestingly, the sugar in corn begins converting to starch at harvest making it highly perishable. The starch conversion can be slowed by keeping corn as cool as possible, preferably under refrigeration, and by using within 1-2 days from harvest.
How will you prepare your ears of gold? There are so many options! The first step is to carefully clean the ears under cool running water to remove any dirt. A quick boil in unsalted water and topped with butter, salt and pepper is classic. If you don’t want to boil, try steaming or grilling. Steam ears until corn is tender, about 10 minutes. To grill, place ears over direct heat to create some marks, then move to a lower heat area to finish cooking.
Mix up your seasonings! Try basil, cayenne pepper, chili powder, lime, paprika, cumin, cilantro, parsley, or seasoning blends. Traditional “Mexican street corn” might contain chili powder, cilantro, lime juice, cumin, and cheese. You could also take your fresh corn and add it to something like salsa. This avocado and corn salsa from MyPlate calls for frozen corn, but why not use fresh corn? For many more ideas, check out this amazing list of nearly 100 recipes from IowaCorn and food bloggers. Of course, you could also can, freeze, or dry some summer sweet corn to use later.
Now that you’re all ears on sweet corn, go husk with confidence and serve up smiles—because nothing says summer like corn on the cob!
Written by: Kate Shumaker, Family and Consumer Sciences Educator, Ohio State University Extension, Holmes County.
Reviewed by: Caitlin Mathews-Smith, Family and Consumer Sciences Educator, Ohio State University Extension, Guernsey County.