Time to serve the awesome ears

By Olivia Fowler

For the Courier

There’s nothing in the world that can hold a candle to fresh corn, straight from the garden to the table.

Whether you prefer yellow corn, white corn or bicolor doesn’t matter. What is important is how much it has filled out, if it has received enough rain, how hot it has been and how long you cook it.

For plain corn on the cob, or roast’n ears, the kernels should not be large and tough. They should look like pearls, and if a kernel is pricked, juice should come out. Otherwise, pass it by.

Also, never boil fresh corn for more than 20 minutes. Overcooking will make any cob of corn tough and chewy.

Keeping all that in mind, enjoy it. Corn doesn’t hang around forever.