Nothing symbolizes summer in America quite as perfectly as an ear of freshly shucked sweet corn! Not only is this whole grain source packed with B vitamins, potassium and iron but regular consumption also helps prevent obesity and digestive issues.

Farmers know when sweet corn is ready for harvest by its milk stage – when kernels ooze a milky-looking liquid when punctured. It is crucial that fresh ears of sweet corn be harvested immediately as stored too long will lose their sweetness; one to two days in the fridge and even longer once frozen are considered peak seasons for storage purposes.

Sweet corn must be stored and handled carefully to reduce its risk of contamination with Listeria monocytogenes pathogen, making proper storage and handling even more important. In 2017, Giant Food Stores, Martin’s and Stop & Shop Supermarkets all initiated voluntary recalls of store brand frozen sweet corn due to possible Listeria contamination from one supplier.

Retail marketing options, like roadside stands or pick-your-own operations, may provide higher-than-wholesale prices for sweet corn but come with additional expenses related to advertising, building and maintaining farm stands, as well as additional expenses associated with running them. Wholesale markets may also provide options but can experience greater price fluctuations.

Make the most out of your sweet corn by grilling it over medium-hot fire for a smoky, grilled flavor. To avoid overcooking it, do not add any salt to the boiling water and leave the husks on when cooking (this also protects against scorching). Roll your cooked corn in chilled stick of butter before enjoying!

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