Local sweet corn on the cob is one of summer’s pleasures. Every year, we look forward to getting ours from a local farm stand.
Although ears of corn are in supermarkets for a longer time than they grow here, I’ll buy only local, fresh corn. We get six or eight ears each time. Once home, I cut off the stem end up to the bottom of the cob, then put in a plastic bag with about a tablespoon of water. This is stored in our fridge crisper.
Don’t remove husks until you’re ready to cook ears. As soon as you do, the sugar begins to turn to starch, taking away the best flavor. I see husked corn wrapped in plastic for sale. Sadly, the folks who buy and cook these don’t know what sweet corn really tastes like.
Don’t overcook corn. Put the husked cobs in a pan with just enough cold water to cover. Turn the heat on high. When the water comes to a boil, the corn is perfectly cooked. Patti likes hers plain, while I rub mine over a stick of butter for a light coating.
Sometimes I cook an extra ear to make fritters. I grew up eating corn fritters. I’ve altered some recipes to get my own version:
1 cup fresh corn cut from cob
1 egg beaten with 2 Tablespoons water
6 Tablespoons flour
½ teaspoon double action baking powder (we make our own: 2 parts cream of tartar to 1 part baking soda)
1/8 teaspoon fresh grated nutmeg
3 to 4 Tablespoons butter
Mix ingredients well, except butter. Heat butter in skillet. When it’s hot, cook fritters by adding batter one full tablespoon at a time. Allow one side to lightly brown, flip and brown the other. Keep hot and serve as quickly as possible with hot maple syrup.
Enjoy and stay safe.
If you have suggestions or questions for this column, please contact me either through this paper at buckscountyherald.com or directly at guthrielarason@verizon.net.
Join our readers whose generous donations are making it possible for you to read our news coverage. Help keep local journalism alive and our community strong. Donate today.
