It's Corn season!

I love this time of year!  Farmer's markets are bursting at the seams with colorful fruits and vegetables.  Melons in all shapes and sizes beckons me to take them home.  Large bins and trailers are spilling over with corn that has just been picked that morning.  Their fresh aroma fills the air as I sort through the ears, placing them in my canvas bag.

Whether you are purchasing corn from the farmer's market, corner fruit stand or the grocery store I have a few tips to help you choose the best corn.

 *Buy local-your corn will be fresher
 *Choose husks that look fresh and green with no drying.  The silk should be golden and fresh looking. 
 *Pull back the husk to expose some of the kernels.  They should be well filled out and evenly spaced.  Pop a kernel with your fingernail-it should squirt milky juice.  If the kernel is tough to get through, move on to another ear.
 *Refrigerate your corn as soon as you get them home-still in their husks. This helps to preserve the moisture in the kernels. Don't place them next to strong-flavored foods because corn absorbs odors easily.
 *Shuck the corn right before cooking

Did you know that corn loses half it's sweetness within 24 hours after picking?  
So eat that corn as soon as possible.

Here is a corn salad recipe that is well worth trying.  It's fresh summery taste shows off the sweetness in the corn.

Roasted Corn Salad

ROASTED CORN SALAD




Yield:  Makes 4 servings

2 ears fresh corn
1/2 cup shelled edamame, cooked
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoonextra virgin olive oil
1 tablespoon lemon juice
1 1/2 teaspoon finely grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

If you choose to grill your corn, soak the whole ear of corn in cold water for about 30 minutes.  Grill the corn in the husk for 10 to 15 minutes, turning once.  Let cool then remove the husks.  Alternatively, you can shuck your corn, bring a large pot of water to boil.  Drop the shucked ears into the boiling water, turn heat off and let them sit for abaout 3-4 minutes.  Remove from the water, run under cold water to stop the cooking.

Cut the corn from the cob into a bowl; combine with edamane, red onion, red bell pepper and cilantro.  Blend together the olive oil, lemon jluice, grated ginger, salt and pepper; drizzle over the vegetables.  Toss to combine.

Cover and chill in the refrigerator until ready to serve.

Eat Well!