This is a bicolor, supersweet corn that really shows off the best of Midwest peak season produce. We love to add corn to just about everything we cook this time of year. With it off the cob, its easy to just toss into a pan with whatever else is cooking (like maybe the carrots). The kernels freeze well as is but best practice would be to first blanch.
First corn of the season so we opted to give you the corn pretty much whole. That way you have the opportunity to grill the corn if you feel like it. Husk-on is our preferred way for grilling so that the corn can steam a bit. Soaking the ears beforehand will help keep the husk from burning, but we’ve trimmed most of the excess off so it shouldn’t be too much of an issue either way. Or, just toss in the oven on a sheet tray at 350F for about 45 mins and you’ll have perfectly roasted cobs.
First corn of the season so we opted to give you the corn pretty much whole. That way you have the opportunity to grill the corn if you feel like it. Husk-on is our preferred way for grilling so that the corn can steam a bit. Soaking the ears beforehand will help keep the husk from burning, but we’ve trimmed most of the excess off so it shouldn’t be too much of an issue either way. Or, just toss in the oven on a sheet tray at 350F for about 45 mins and you’ll have perfectly roasted cobs.
