Food - Corn, Corn, Corn

Corn brightens a meal and is probably the most universally loved vegetable in America. Sweet corn occurs as a spontaneous mutation in field corn and was first grown by Native American Indians. The Iroquois gave the first recorded sweet corn (called “Papoon”) to European settlers in 1779. There are currently hundreds of varieties, with more being constantly developed. At the Saratoga Farmers’ Market we have at least eight different varieties to choose from. It is sweetest when the corn is fresh picked. (The farmers at the market pick their corn on the morning of the market making it extremely fresh for consumers). Beyond its wonderful attributes of taste, sweet corn offers vitamin C when eaten raw or antioxidant activity when eaten cooked.

Sweet Corn is probably most loved when eaten on-the-cob, steamed, or cooked on the grill and then covered in butter and salt (though fresh corn is so yummy one can it eat it without either flavoring). Corn also can be used as a basis for breads, America’s soul food, or in a variety of vegetable dishes, even in pudding. America’s love of corn is on going and ever expanding.

Sauteed Corn (serves four)

Cut kernels from 6 ears of corn (about 3 cups). Melt in a skillet over medium heat 2 tablespoons butter. Add corn and cook 3 to 4 minutes, stirring often. Season with salt and pepper to taste. Stir in any of the following: parsley, chopped tomato, tarragon, basil, cilantro, thyme, marjoram, chili powder, hot peppers or crumbled, cooked bacon.

Corn Pudding (serves six)

Position a rack in center of oven and preheat the oven to 350. Butter a 1 1/2 quart baking dish. Mix together in a bowl: 2 cups fresh corn kernels, 3/4 cup fresh whole milk or half and half, 2 large beaten eggs, 2 tbsp melted butter, 1 tbsp flour, 1 tsp salt and (1 tsp vanilla). Pour into the prepared baking dish. Place in a larger dish filled with water and bake for 30-45 minutes or until center is set.

Corn and Tomato Salad (serves four)

Cut corn from the cob of 6 ears

(3 cups of corn kernels). Combine in a bowl with: 1 large tomato, diced; 1 red onion, diced; 1-2 tbsp chopped basil. Moisten lightly with small amount of Ballston Lake Apiary’s Honey Vinaigrette. Top with bits of Argyle Cheese

curds or other favorite

market cheese. Serve immediately.