Do you feel overwhelmed when faced with piles of corn, all snugly wrapped in their husks? If you’re like me, then you’re terrified of investing in corn that’s not at all the sweet, creamy option you crave midsummer. Your best bet? Come see the experts at Foothills Farmers’ Market to help you pick the freshest corn around. Ashley Nader, our resident RD-in-training-extraordinaire, demoed a DELICIOUS corn salad a few weeks ago, and we wanted to make sure you had all the details. First off, her tips for picking out ears!
Picking the Right Cob
- Corn on the cob is available fresh or frozen and canned corn kernels are available canned or frozen
- Choose fresh corn that has firm, small kernels
- Skip those with mold or decay at the tip of the cob or brownish silks
- If possible, it’s best to eat corn right away, but if you have to store it do so in the refrigerator
- You can also freeze it, even on the cob!
- Corn is naturally sweet and doesn’t need much flavoring to taste good
- To avoid excess calories, sodium, and fat, keep your corn simple or add some flavor to it by dipping it in herbs and spices
- Peak season: May – September
White Balsamic Blueberry, Corn & Feta Salad
- 4 medium ears sweet corn (Our favorite thing about this salad? The corn is raw!)
- 1 1/2 tbsp. olive oil
- 1 1/2 tbsp. white balsamic vinegar
- 1 tbsp. minced fresh chives (more for garnish)
- 1 tsp. sea salt
- 1/4 tsp. Ground pepper
- 1/2 cup fresh blueberries
- 1/4 cup crumbled feta cheese
1) Remove corn husks within 1 in. of bottoms, remove silk, rewrap the corn, place in pot with cold water. Soak for 20 min & drain.
2) Cut raw (uncooked) corn from cob and transfer to bowl.
3) In a small bowl whisk oil, vinegar, chives, salt, pepper. Pour over corn. Fold in blueberries and feta. Garnish.