Sweet corn has hit its peak season! Here’s a little info about sweet corn, from farm to grill. Harmons sweet corn is currently coming from California and Arizona, but will be coming from Utah farms starting mid-July. Sweet corn refers to a variety of corn with a high natural sugar content that is found on the cob, frozen, and canned. Sweet corn is picked when the kernel is immature and there is still a lot of water inside. When we eat corn like this, it counts as a starchy vegetable!
The corn we eat in tortillas is from field corn. Field corn is harvested later when the kernel is dry and hardy, perfect for ground whole corn, a whole grain.
To optimize the nutrition of sweet corn, think beyond the butter and salt with this delicious recipe!
Mexican-Style Street Corn
- 1/2 cup mayonnaise (Dietitians Choice, of course)
- 3/4 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp ground chipotle powder (add 1/4 tsp more for more spice)
- 1/4 tsp onion powder
- 1 lime, juiced and zested
- Pinch of salt
- 4-6 ears of sweet corn, cooked
- Optional toppings: cotija cheese and chopped cilantro
In a small bowl, mix together the mayonnaise, cumin, garlic powder, chipotle, onion powder, lime, and salt.
Use as a condiment for corn on the cob. Or, if you’re out of floss, cut the corn off the cob and mix in the sauce to taste.
Email firstname.lastname@example.org for more summer produce recipes!