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