Thursday, September 1, 2011

Native Corn Varieties: Yellow Sweet Corn

Today at the Kimball Fruit Farm stand in Dewey Square, I noticed that in addition to the regular sweet corn and the Silver Queen (see entry: Silver Queen Corn), there was another variety labeled "Yellow Sweet Corn." Curious as always, I took it home, and got out my notebook.
Upon husking the corn you'll first notice, and maybe it's just me, but this corn seems a lot bigger than the other two varieties that I name above. The kernels and the actual cob is larger, though the cost of the corn is only a few cents more, topping out at 60 cents per cob. The kernels themselves are the color of buttercups. They're plump and juicy, even delicious raw. You'll also notice that along with the other cobs available at the farmers market, these have grown larger than when we had seen them during earlier in the season. Late summer corn is quite the bounty... about the length of my wrist to my elbow.
So we cooked them the same as always: a slosh of olive oil, a dash of salt and pepper, and wrapped tightly tin foil. Oven at 400 degrees or so for eighteen minutes.
Now, I will say that the corn was delicious. It was sweet, and it was juicy, each kernel popping as soon as you sink your teeth in. It's also a lot of corn, owing to the beautiful thing that is late summer corn. But I don't think that they were quite as sweet as the Silver Queen or the other native corn available at the farm stand. So while beautiful and the super model of those offerings at your local farmers market, I think I'll stick to the run of the mill native corn or the Silver Queen if I'm treating myself. Still, always nice to change things up, and if they have any other varieties of corn to throw my way, I'll be sure to pass along the pros and cons to you fine readers. By the way, you look very pretty today.

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