local corn... [MA]

am i the only one disappointed in this year’s local corn. i got some several weeks ago drumlin farm (at the union square farmers market), which was great. but once drumlin’s was gone, i’ve been disappointed at what i got from kimball’s (usually very reliable. but this year the kernels were undeveloped and flavorless).

same for what i got at the west newton trader joe’s. market basket’s, on the other hand, was chewy and very starchy.

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Effects of this summer’s drought have been noticeable. Though I have had better luck overall, I agree that it’s not a banner year for corn here in Massachusetts. Smaller ears and smaller kernels. On the other hand, the corn I have gotten has been adequately sweet and tender.

FYI, the corn I received from my CSA was sourced from New Hampshire. I have been supplementing that with ears I buy from a farmstand down the road. That corn mostly comes from Western Massachusetts.

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Corn from Wilson Farm has been sweet and juicy. I’ve mainly had it raw in salads!

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I purchase corn locally from a veggie stand.
Many years ago my sister said to fill a pot with water, add about 1/2 cup or more of sugar, bring it to a boil, add the corn, then bring to a boil again. Then shut off the burner and time it for 10 minutes.
I don’t know whether the sugar helps, but the corn sure tastes good.
Then I have a midnight snack of cold corn with a little salt. I have a hunch some of the sugared water seeps around the corn and into the cob, but I’ve never had a bad batch since.

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Corn from Farmer Dave’s stand on East Street in Tewksbury was very good when I bought it about a month ago. Decent size, sweet kernels of corn. Haven’t been back since then, so no idea if it’s still available (I’m assuming not).

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We were just talking about corn tonight. We have been out of town for August, so missed the local corn peak season and were talking about going to Wilsons to see what they still had. Good to know it was as good as can be expected this year!

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my mother always added a pinch of sugar and splash of milk, a tradition i’ve followed. but, 1/2+ cup sugar seems a bit excessive — particularly since i live alone and rarely cook more than 2 ears at a time. — although i’m sure it would taste great.

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I assumed that the corn crop wasn’t as good since usually corn is 4-5/$1 at peak, and the best I’ve seen is 2/$1.

While boiling or microwaving are the quickest, I’m still a fan of wetting unshucked corn (open it up by the tassels and run some water in there), wrapping it in aluminum foil (I can usually get 2 ears in one piece of foil), and sticking it in the oven at 400°F for an hour (along side what else I’m cooking – I don’t fire up the oven for an ear or two of corn). The corn comes out more complex with a caramelized note that you just don’t get from boiling.

I know a similar effect (even more pronounced) can be done on a grill but I don’t currently have one.

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Yeah, it hasn’t been an amazing year, but the corn I’ve gotten at Wagon Wheel Farm in Lexington, from Cucubrit Farm and Busa Farm, has definitely been worth eating. I haven’t had any end-of-season ears yet, though.

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold