Summer’s Late Harvest Corn Remains in Season

Summer is fading but not so on the farm where the harvest season is in full swing.

Summer's tomatoes and melons are sharing the harvest with fall's pumpkins and apples. Currently, topping the list of vegetables making the summer-fall transition is sweet corn.

Late harvest sweet corn remains a featured item at Stuckmeyer’s Farm Market. To keep up with the demand Stuckmeyer's have been refilling their shelves daily with bi-color kernel, husk clad ears. No surprise. Customers know time is growing short to enjoy the last of the season’s sweet corn. They also know it's time to stock up and fill the freezer for later use during the winter.

To pick the cream of the late harvest corn crop look for ears that are plump and firm and husks that have a deep green color. For maximum sweetness and flavor, eat fresh sweet corn as soon as possible. If you have to hold fresh corn leave them in the husks, remove long tassels and store uncovered in the refrigerator. Corn is best when stored and eaten in a few days.

For those wanting to store fresh corn for the winter - freeze. Freezing corn is simple. Blanch whole ears in boiling water for a minute and cool in cold water. This destroys the enzymes that will cause flavor and color changes during storage. Seal in moisture/vapor proof containers such as a zip-lock style bag. Corn can be frozen either on the cob or cut from the cob. Properly packaged corn will store in the freezer for about 10 months. I freeze fresh corn on the cob and include it on my Thanksgiving menu.

If purchasing corn from a farm market or roadside stand, or if you won't be returning home after purchasing corn at the grocery store, bring along a cooler to chill the ears down during transport. Keeping corn cool (below 40 degrees) is the secret to capturing its tenderness and sweetness because corn sugars turns to starch quickly at higher temperatures.

Corn can be placed in small serving baking dishes for serving one or two, frozen and baked for future meals. To bake frozen, bake at 400 for 45 minutes or until heated through and browned.

Besides a great seasonal buy, corn has only 70 calories per small ear. Corn also offers a good source of fiber, vitamins B-6 and A and potassium. 

Fresh sweet corn should be on the market through September. But remember,  summer is yeilding to fall so stock up before the supply disappears.