The harvest season for domestic corn is in August-September.
Choose corn on the cob where the kernels continue plump to the tip.
Forget pre-cooked, vacuum-packed corn. If you haven’t tasted fresh domestic corn yet, you should fix it as soon as possible.
Now is the time to keep your eyes open at markets and in the vegetable section of stores, because the harvest season for domestic corn is at its best, and you should definitely take advantage of it.
Finnish corn is an excellent delicacy that differs from vacuum-packed ears like night and day. Sweet corn is best grilled or eaten with melted butter and salt after a quick boil, but corn is also suitable for cooking.
Fresh corn requires about five minutes of boiling or ten minutes of grilling. Roasting in the oven takes a little more time. Before cooking, remove the leaves that protect the corn and the soft fringes, i.e. the so-called beard.
We listed two corn recipes worth trying:
How would delicious jalapeno butter sound spread over golden corn on the cob?
Grilled corn and jalapeno butter
In Akseli Herlev’s recipe, the corn is topped with mayonnaise, fresh coriander, chili, lime and Parmesan cheese.
Mexican corns