Last Tuesday, there was so much sweet corn at the farmer's market that it was tumbling off the tables. We bought enough to last the week and cooked half of it that night in a fiesta of buttery bliss. When we cooked the rest of the ears a few days later, the corn was noticeably less sweet and even had a slightly chalky mouthfeel.
What gives? Did we buy bad corn or is there something else going on?
Here's the scoop: When freshly picked, sweet corn is high in sugar and low in starch. However, the longer it sits after picking, the more that balance shifts toward starches. This mutes the flavor and affects it's texture when cooked.
Incidentally, since it's often sold days or weeks after harvest, this is also why corn bought at the grocery store isn't always as sweet as the freshly-picked corn at the farmer's market.
If you can't manage to eat all your corn in one sitting, here are a few options:
1. Buy smaller quantities. Instead of stocking up, buy only what you'll eat in the next day or two.
2. Freeze it! It's best to freeze the corn uncooked, and you can do so either on or off the cob. If it's on the cob, let it partially thaw for about 5 minutes before cooking.
3. Use older corn in a recipe. Though it's not quite as heavenly as fresh corn, corn that's a few days past prime is still tasty and is certainly edible. Use it in corn chowders, corn bread, and other recipes where the flavor of the fresh corn is combined with other ingredients.
Related: Tip: How to Choose the Best Sweet Corn
(Image: Flickr member Gaetan Lee licensed under Creative Commons)
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view Rosie's profile
the frame is off on this post and the right hand advertising cuts off half of the text.
view roseslaw's profile
that is funny as I posted about this problem here http://organicandnaturalmom.blogspot.com/2008/08/summer-is-yummy.html
I say just add a few tablespoons of sugar to the water and it will taste fresh picked!
view luv2cook's profile
I grew up in illinois by lots of cornfields. we would buy it from the farmers on the side of the road and eat it that night. I have never had corn as good since.
view lcg's profile
If you're unable to cook all the corn you buy, but want to cook it a week or so later, it usually helps to stick it in a tightly closed bag in the fridge. Putting it in the fridge slows down the chance of sweet corn losing its sweetness and gaining that chalkiness.
view nyceM's profile
We used to cook it all at once and just reheat the leftovers.
view whytephoenix's profile
Alton Brown did a show on this very problem. He wrapped his corn in plastic and stored it in the coldest part of the fridge, and also another method where he soaked the corn with a little bit of bleach in the sink and then stored it the same way.
view Montana Girl's profile
It's a dry year.
view ADonuts's profile
More than half of my corn from the CSA has come with worms/slugs in the top part of the corn where most of the silk gathers. Some of these buggers have been a good 1.5 inches long! Is this normal (for organic corn)? Should i just cut off the top and still eat it or toss the whole ear?
view mh330's profile
Organic corn often has worms (really caterpillars). Just cut off the tops; the rest of the corn is fine.
view squiggle's profile