I’m from the Midwest — Here’s the No. 1 Rule I Always Follow to Pick the Sweetest Corn
If you’re from the Midwest, then you likely ate your weight in corn while growing up, and probably still do. Unlike our coastal friends who feast on a variety of sea treasures, we sink our teeth into ears and ears of the juiciest corn this country offers — not because we have to, but because we get to. I’m partial, but I think the most delicious ears of corn come from my neck of the woods.
While I like to think I’m a pro at picking out the best of the best, I was curious to see if my strategy overlaps with the experts who actually grow the stuff. (Spoiler: A lot of it does!) To get the deets, I chatted with a farmer and farmers market manager, both based in the Midwest. They happily shared some insider tips on what to look — and feel — for, questions to ask, and the one thing you should never do when grabbing your ears of golden, sweet goodness.
1. Look for a tightly wrapped husk.
We eat with our eyes first — same rule applies for choosing your corn. You’re looking for a vibrant green, tightly wrapped husk, one that’s hugging the cob snugly, says Taylor Choy, director of operations at Chicago’s Green City Market. If it’s loose, the corn has likely lost moisture, which means you won’t get that sweet juicy bunch of kernels you’re after.
2. While you’re at it, scope out the silk.
Next, look at the silks coming from the top, says Carol Waterman, owner of Waterman’s Family Farm based in Indiana. “If they are really dry and brittle, the corn has probably been harvested some time ago and won’t be as fresh and tasty as one would like,” she says. On the other end of the spectrum, avoid ears with silks that are overly wet, sticky and dark in color which indicate age, and not the good kind.
3. Give your cob a light squeeze.
And I do mean light. Just a gentle squeeze is all you need to feel the kernels, without damaging or removing the husk (more on that in a second). If your corn is ready, the kernels will feel plump and bunched close together, explains Choy. You’ll also be able to feel if there are dimples or empty spaces, shares Waterman, which imply the corn was harvested too early or is old.
4. Don’t remove the husk — until you’re ready to eat.
This one irritates farmers the most! It’s like taking off the peel of any fruit and wishing it the best as it sits on the shelf. The husk protects the corn in many ways, but its most important role is holding everything tight together to lock in moisture. Disruption of the husk and exposure of the kernels leads to dried out corn. That may be OK for popcorn, but not for enjoying right off the cob.
5. Buy as local as possible.
Ideally, we’d all live within walking distance to a family farm or farmers market. If you’re fortunate enough to have one nearby, then you should absolutely take advantage of it and get your corn there. Local farmers often sell their produce right when it’s harvested which means you’ll get the best of the best.
If you’re buying from the grocery, ask the store clerk when the shipment came in and where it came from. The shortest time and distance those kernels travel to you increases your chances for the most delicious corn — whether you’re enjoying it fresh off the grill, tossed in an avocado salad, or a freshly made salsa with cilantro and lime.
Choy also recommends saving the cobs for stock and drying out the silks to make corn silk tea, which is popular in Korean culture. You can even fry corn silks and add them to dishes for a fun crispy, textural component.
Got a corn-y tip to add to the list? Tell us about it in the comments below.