Wednesday, August 31, 2011


Go pick up some corn on the cob at your local farm stand or farmers market today!  The season for corn on the cob usually ends around mid-September, so there aren't many days left to enjoy a summer favorite.

It's a great nutritious and delicious addition to your dinner.  The most common variety of corn I have found around the New York markets is the bi-color variety or "butter + sugar" which has always been my first choice.
Butter + Sugar
When I was growing up in Western Massachusetts, my family would pick up corn on the cob every day from our favorite farm stand, Golonka's, (  I think that place is still a local favorite, and I must say, I have never found a better ear of corn.

The Union Square Farmers Market has plenty of stalls offering corn on the cob, and I have actually been pleasantly surprised.  Though they're no Golonka, they are the next best thing.

I like to cook all the ears at once in a large covered pot about 1/4 filled with water to a boil for steam.  Bring the water to a boil before adding the shucked corn ears.  The ears that go in first usually get covered with water and the ones on top are out of the water- it's okay, they will all come out great.  I find it's best to cook them for about 6 to 7 minutes- I like a little crunch.  And the best part is, there is no need to use any butter; just let the ears cool down a bit and chow down.

Nutritional benefits:
Vitamin B1 (Thiamin)
Dietary Fiber
Vitamin C
Vitamin B5
1 cup of corn is about 177 calories

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