That Sweet, Sweet Summer (Corn)

Connecticut sweet corn season is here! Sweet corn is one of Connecticut’s most popular vegetables, with 37 million ears harvested from more than 300 local farms each year! But quantity alone doesn’t make this maize amazing. Sweet corn has a higher sugar content than its regular corn cousin, and is harvested earlier in the growing process as corn’s natural maturation process converts its outer sugar content to starch. There’s no time to waste! Sweet corn is currently being used in our swordfish dish, and will also be featured in our up and coming Lobster Bake dish - yum! But if you can’t wait for our new dish to get a taste of this sweet summertime treat, here are two of my personal favorite ways to prepare sweet corn yourselves:

Not a master chef? Not a problem; simply preheat your oven to 450 degrees. Place your ears of corn (with husks) on a baking sheet, and roast for 45 minutes to an hour. Done! Nice and simple, but oh-so-tasty.

For you kings and queens of the grill, you’ll love to sink your teeth into this method. Soak your ears of corn in cold water for one hour. Use this time to preheat your grill, prep your other grilling items, chat with your guests (you classy host, you). Once this is done, place the corn directly on the grill, husks and all. Don’t worry about burning - the water you’ve been soaking the corn in will prevent that. This cooking method will take 30-45 minutes, making sure to turn the corn every few minutes for even cooking.

Don’t Forget! With both methods, remember to allow the corn to cool long enough before removing the husk to avoid any burns. Nothing spoils a meal like a trip to the emergency room.

And there you go: two great ways to enjoy sweet corn. What are your favorite ways to prepare and eat sweet corn? Are you a corn on the cobber or do you like your corn sans cob? Be sure to share in the comments below!