Corn is back and boy is it juicy and sweet right now. In New York, we're lucky to be close to Hudson Valley, which grows corn in its prehistoric, nurturing lava soil. The first time I saw that soil it seemed to be unreal--it's totally black and seems like compost. Another area for reputable, bi-colored corn is close by on Long Island, where it grows in the well-irrigated, sandy type of soil. With corn it comes down to freshness--the fresher the better, because once it's picked the natural sweetness starts to convert to a starchy flavor within 1-3 days.
I'm lucky to spend many weekends in the Hamptons on Long Island during the summer months. There we pick up that super fresh corn at various farmers’ market stands that can be found right next to the street. I make sure to get a satisfying fix on that lip-smacking corn.
Cooking corn
As I mentioned before, freshness is key when it comes to corn. A good way to find out if the corn is of good quality is to expose/peel away the leaves from the tip of the corn ear. The tip should be covered with immaculate, fat-looking kernels.
Shucked or not, corn roasted for 20 - 25 minutes on the BBQ grill is as simple as it can be and won't disappoint. At the table I like to serve it with sea salt and room temperature butter. I don't use drawn butter here--it's just not as great.
Another method is to cut the kernels off the cob and toss it raw into a summer salad, e.g., Bibb lettuce, dandelion greens or crunchy romaine leaves. The natural sweetness of the corn is complimentary to the acidic salad dressing.
Or, you can roast shucked corn for 3-5 minutes on the highest heat setting in a small amount of neutral flavored grapeseed or avocado oil. It caramelizes the corn kernels and makes a terrific vegetable side dish. I suggest a variation by adding thinly sliced red peppers in a ratio of about 4 to 1 . Another win is adding thinly sliced kale. We chefs call that slice "chiffonade." Finish such sautéed veg dishes with freshly ground black pepper from the mill and a sprinkle of sea salt--anything more would be overkill.
When it comes to making salsa, corn is a staple ingredient. Give it a quick char on the grill along tomatoes, onions and jalapeño peppers and then chop it into small cubes. For the seasoning, add sea salt and lime and perhaps a dash of olive oil. It goes great along grilled steak or fish.
Is all corn genetically modified?
Over the years many hybrid and gene-manipulated corn varieties have surfaced the market. Corn today is not the same type we ate years ago. Fixing the genetic constellation sure did wonders. Many varieties of corn can be harvested for a few days and still have that sweet taste going for it--great for corn that is destined to travel thousands of miles (here goes the local food movement and carbon print for food). Nevertheless, that corn does not turn starchy anymore. Many corn varieties can withstand very hot climates and periods of no rainfall. It grows strong and is definitely a good thing for poor nations, which can now feed their starving masses.
GMO FYI: Seed giant Monsanto has introduced for sale the Terminator variety of corn, which is durable and has a predictable yield, hence the name. They’re sold with the matching chemical cocktail that keeps pesticides at bay. Such seeds can be only used once, versus having them carried over for many generations, aka heirloom seeds. This assures consistent sales for the seed company-- a win for the shareholders of Corporate America!
The question still remains whether it is actually screwing with the human body to eat such foods. We "test bunnies" will see in the years to come! Currently their are pros and cons and if you buy organic corn--it is GMO free, just FYI.
