Seasonal Fruits and Vegetables: Corn

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By The Paula Deen Test Kitchen

Paula says, “When sweet summer corn is at it’s peak, I don’t even use butter!”

Summertime is in full swing! Getting outside with family and friends for a BBQ or picnic is one of the most precious gifts of the season. Delicious homemade food, conversation and the smoky scent of the grill as it cooks your dishes are what make summertime picnics memorable. Of the myriad of summer vegetables, sweet corn is tops!

History:
The earliest ears of corn originated in Mexico hundreds of years ago. You wouldn’t recognize these ears of corn because they were so small (only a few inches long). Centuries of breeding have resulted in the bigger, fuller ears of corn that we know today. Sweet corn is what we eat on the cob and is named “sweet” corn because it’s higher sugar content compared to other varieties of corn. Although corn originated in Mexico, today it is grown almost everywhere in the world making it one of the most produced vegetables.

Selecting:
For the freshest corn, look for bright green and slightly moist husks. It is also a good idea to pull down the husk a bit to inspect the actual kernels. Press on a kernel with your thumb; it should be plump yet firm and brightly colored. Luckily, many grocery stores in the South allow you to clean the corn right there in the produce section!

Paula has so many delicious corn recipes to choose from. At a picnic her Grilled Corn and Watermelon Salad is sure to be a hit. Back home try Paula’s Corn Casserole, Corn Fritters or Mama’s Fried Corn for a perfect side dish. Or just throw a few ears on the grill and call it dinner…no butter necessary!

More corn recipes you’ll love:
Corn, Avocado and Tomato Salad
Bubba’s Corn Muffins
Bacon Wrapped Grilled Corn on the Cob
Corn and Asparagus Salad
Cheese on the Cob

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Leave a Comment

Reader Comments:

54321

Paula, Love you, your family and your shows. Just looking over the corn recipes you have listed on your website and will try some of them 'cause they look delicious. Recently learned a quick microwave method of cooking corn on the cob via an email from my sister showing a gentleman cooking it on a YouTube video. You may already have seen it or know about it. But wanted to share it with you so here goes... For 1 ear of corn (husks and all) cook in the microwave oven for 4 minutes, 2 ears of corn for 8 minutes. No more than 2 at a time. Take out & cut the stem end off, then hold top of ear and the cob comes out cooked, free of silks & ready for butter & eating. Love & Blessings to you.

By Trish Giesen on September 03, 2012

54321

TODAS SUS RECETAS SON EXCELENTES LOS FELICITO,Y GRACIAS X COMPARTIRLAS CON NOSOTROS SUS SEGUIDORES,BENDICIONES.

By ELIZABETH CALDERON HERNANDEZ on August 23, 2012

well a blackberry cobbler sounds wounderful to make but were make some thing with apples so my mother in law makes fryed apple pie with real apples their sooooooooo delisious

By sherrismith on September 21, 2010

I joined the Newsletter but i want to add Recipes to the Recipes box and i can’t seem to find the log in place to log in.Can you help me.Please.I love to watch her and her sons.And use her Recipes .

By Brenda Cook on August 18, 2010

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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am