Fresh is extremely important with corn because once the ear is cut off from the plant (it's source of nutrients) it immediately begins converting its sugars to starch as an attempt to keep living (On Food and Cooking - McGee). This process can cut the sugars in half in just hours.
Another tidbit about corn that I learned from Larry Doolittle, Master Gardener and author of Big Dude's Eclectic Ramblings - there is one silk for every kernel of corn.
Several people asked about the recipe for the corn in my previous post. It was an adaptation of 3 Ways with Grilled Corn in the June issue of Southern Living. I substituted 1 Tbsp of finely minced green onion for the chives and I forgot to add "made a conscious decision not to use" the lime zest. I also baste some of the butter on DURING the grilling instead of just as a topping when served. Other than that, I pretty much followed the recipe as written in the link.
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| It doesn't take long for the compound butter to harden, maybe 20 minutes in the freezer. |
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| I baste with some of the butter once the kernels are deep brown like this, just the last few minutes of cooking. |
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| Summer corn.....I likes it! |
