Sweet Corn

Sweet corn is harvested while its kernels are tender, juicy, and naturally sweet. It can be boiled, grilled, roasted, or cut from the cob.

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How it compares to Field corn

Sweet corn carries far more sugar than field or flour corn when freshly picked, and it's eaten as a tender vegetable rather than dried and ground.

Storage & handling

Refrigerate ears promptly because their sugars begin converting to starch after harvest.
Remove husks and silk, rinse, and cut away damaged kernels.
Cooked corn and dishes containing dairy or mayonnaise should be refrigerated within two hours.

Good to know

Every ear of corn has an even number of rows, and each silk strand connects to exactly one kernel no silk, no kernel.
Sweet corn starts converting its sugar to starch the moment it's picked, which is why fresh-from-the-field corn tastes so much sweeter.
Corn is grown on every continent except Antarctica and is the most widely produced grain in the world.

3 Ways to Cook Sweet Corn

Grilled Corn with Chile-Lime ButterSmoky corn brushed with bright, mildly spicy butter.+

Ingredients

6 ears sweet corn
4 tablespoons softened butter
1 teaspoon chile powder
1 lime
1/2 teaspoon salt
Chopped cilantro

Instructions

Heat a grill to medium-high and remove the corn husks and silk.
Grill the ears, turning regularly, for 10 to 12 minutes until lightly charred.
Mix butter, chile powder, lime zest, lime juice, and salt.
Brush the hot corn with the flavored butter.
Sprinkle with cilantro and serve.

Recipe adapted from Food Network

Fresh Corn SaladA colorful summer salad with tomato, onion, herbs, and lime.+

Ingredients

4 ears corn
2 chopped tomatoes
1/4 cup diced red onion
1 diced bell pepper
1/4 cup chopped cilantro
2 tablespoons olive oil
2 tablespoons lime juice
Salt and pepper

Instructions

Boil or grill the corn until just tender, then cool.
Cut the kernels from the cobs into a large bowl.
Add tomatoes, onion, bell pepper, and cilantro.
Whisk olive oil, lime juice, salt, and pepper.
Toss with the vegetables and chill briefly before serving.

Recipe adapted from Martha Stewart

Creamy Corn ChowderA hearty soup that highlights fresh corn's sweetness.+

Ingredients

4 cups corn kernels
1 tablespoon butter
1 chopped onion
2 diced potatoes
3 cups broth
1 cup milk
1 teaspoon thyme
Salt and pepper

Instructions

Melt butter in a pot and cook the onion until soft.
Add potatoes, broth, thyme, salt, and pepper.
Simmer for 12 to 15 minutes until the potatoes are tender.
Add corn and milk and simmer gently for 5 minutes without boiling hard.
Blend a small portion for thickness, stir it back in, and serve.

Recipe adapted from Taste of Home

Want Sweet Corn in your box?

Every Belle Nature CSA box is grown in Farmington, MN, harvested within 24 hours of delivery, and comes with recipes like these. Order one-time, weekly, or biweekly for the Twin Cities cancel anytime.

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