NORWALK, Conn., July 28, 2005 – It is a rite of summer: that first bite into freshly grilled corn-on-the-cob, oozing with butter and seasoned to perfection. Nothing tastes quite like locally grown sweet corn straight from the farm, and shoppers need look no further than their neighborhood Stew Leonard’s for getting the cream of the native corn crop this summer.
Stew Leonard’s sells approximately 1.2 million ears of native corn during the summer season. The corn is picked fresh and delivered daily to the stores from Pinecroft Produce in Somers, Connecticut, a rural town about 20 miles from Hartford. The first shipment of this locally grown corn arrives this Saturday, and will continue to be delivered daily throughout September. What makes this particular native corn special is that it is a new breed of corn called Gourmet Corn, also known as “Extra Tender.” It has three times the sweetness of traditional sweet corn, yet the cover of the corn kernel is very tender – unlike other sweet corns that typically have very crunchy/tough outer kernels.
“People may not realize that all corn is not grown equally, and that this new variety of corn is available. The technology to grow Extra Tender is more expensive, and a farmer will not get as high a yield as other corn varieties, but the difference in quality is worth it,” said Scott Varanko, Stew Leonard’s Norwalk Produce Manager. “Even many retail produce buyers think corn is corn, but Stew Leonard’s understands quality, and was among the first retailers to discover Extra Tender corn and carry it.”
How to Pick Perfect Corn without Peaking Under the Husk
“The best way to keep corn fresh is to leave the husk on until you are ready to cook it. I see a lot of customers at our corn stand strip the husk and take the corn home already shucked,” said Stew Leonard, President and CEO of Stew Leonard’s. “While it is less of a mess, shucking the corn strips the natural protection that keeps it moist. As soon as the kernels are exposed to air, the sugars in the corn begin to break down and turn starchy.”
Stew Leonard’s Danbury Produce Manager Allan Simon offers these tips for picking perfect corn: choose ears of corn that look and feel plump, have tight-fitting husks with moist stem ends. Moist silk means that the corn is fresh, since the silk begins drying out as soon as the corn is picked. To test if the corn is ripe, pull back the husk and poke a kernel with your fingertip. The inside should be watery. When corn is overripe, the inside of the kernel gets milky and has a thick or pasty consistency due to starch build-up. Notes Allan, “There is no need to do the kernel test at Stew’s since we bring the corn in when it is just picked at the peak of ripeness and we test samples from every delivery to make sure it passes our quality standards. Still, it is a cool trick to know.”
Stew’s Winning Ways with Corn
Corn is best eaten the same day it is purchased. If you need to store it for a day or two, the best way to keep corn fresh once it is brought home is to leave the corn in the husk, and store it in a plastic bag in the refrigerator. A quick method to cook corn is right in the microwave. Leave the husk on, and pop it in the microwave for 8 to 10 minutes. John Talento, Produce Manager in Stew Leonard’s Yonkers store, favorite way to cook corn is on the grill, because it gives the corn a nice roasted flavor and great crunch. Simply place the ear of corn, in the husk, directly on a hot grill. Turn it occasionally until the outer husk becomes charred, about 10 to 15 minutes. Using potholders, carefully shuck the corn – the husk and silk should easily fall away. Slather the hot, grilled corn with butter, salt and pepper. Another method to grill corn is to peel back the husks, remove the silk, brush the kernels with butter, salt and pepper to taste, and replace the husk before putting it on the grill. John prefers the first method, since it leaves the corn crunchier.
If you have any leftover corn, here is a terrific recipe that calls for fresh corn kernels. The recipe is featured in Stew Leonard’s Winning Recipes Cookbook, which will be available in September, 2005:
SWEET CORN CAKES WITH PLUM TOMATO COULIS (makes 8 servings)
Tomato Coulis
- 4 plum tomatoes, seeded and chopped
- 1 clove garlic, minced
- 1 teaspoon sugar
- ½ small jalapeno chile, seeded and minced
- 2 tablespoons virgin olive oil
Corn Cakes
- 1 ¼ cups all-purpose flour
- ½ cup cornmeal
- 1 tablespoon sugar
- 1 ½ cups buttermilk
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup melted butter, cooled slightly
- 1 large egg
- 1 cup fresh corn kernels
To make the tomato coulis: in a medium bowl, toss together the tomatoes, garlic, jalapeno, oil, and sugar. Set aside.
To make the corn cakes: in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together the buttermilk, butter and egg. Add to the dry ingredients and mix just until lumpy. Fold in the corn kernels, stirring just until blended.
Heat a nonstick griddle or skillet over medium heat. Pour in the batter by 2 tablespoonfuls for each pancake onto the skillet. Cook for 1 to 2 minutes, or until the underside is golden and bubbles break on top. Turn and cook for 1 to 2 minutes more, or until the underside is golden.
To serve, place 3 pancakes on each plate and drizzle with 2 tablespoons of the tomato coulis.
Tip: For fresh corn kernels, hold a cob upright over a bowl. Slice down at a 45-degree angle to release the kernels.
