Corn | UK-CSA

Fun facts:

Varieties we grow: Catalyst, Signature, Xtra Tender 3473
Seasonality: Summer
Crop origin: Developed 7000 years ago in central Mexico. Originally, corn began as a wild grass called teosinte, the corn we know today was domesticated through selective breeding, and does not exist in the wild.
Health benefits: Rich in vitamin C (growth, immunity, protects cell from damage, wound repair). Yellow corn is a good source of carotenoids lutein and zeacanthin, which promote healthy eyes and prevents cataracts.
Corn leads all other crops grown in the United States in the volume that it’s produced and the total value, making it the US’s number one field crop.
Corn (Maize) was very important to the Mayan’s and played a crucial role in their mythology as a symbol of fertility and life.

Storage Information:

Temperature: 32-40F
Percent Humidity: 95% RH
Wash? unwashed
How to Store: store with the husks on
Where to Store:
Best Used By: 5 days
Maximum Storage: 1 week
Notes: quality and sweetness of corn decreases the longer it sits. Best to be eaten quickly.

How to Freeze:
+ Whole kernel: Husk, remove silks and trim ends. Blanch for 4 minutes; chill immediately in cold water. Corn not thoroughly chilled may become mushy. Cut corn from the cob about 2/3 the depth of the kernel. Put in freezer containers and freeze.
+ Corn on the Cob: Husk, remove silks. Blanch for 6-8 minutes; chill immediately in cold water very thoroughly. Pat ears dry. Package whole ears individually, then into a second package. If steam forms in wrap, ears have not completely chilled.
+ Creamstyle: Husk, remove silks. Blanch for 4 minutes; chill immediately in cold water. Cut corn at center of kernel; scrape cobs to remove juice. Put in freezer containers and freeze.

How to prepare corn: Boil, grill, raw

Boiling:
Bring a large pot to boil. Add corn, cover it and boil about 10 minutes or so. Then add whatever toppings you like (salt, pepper and butter!)

Grilling:
Set the grill to high heat. Peel back the husks on the corn and pull the silks off. Add butter and seasonings to each ear and then cover again with the husk. Wrap the ears in foil and place on grill, cooking for 30 minutes or so, turning occasionally.

Featured recipes:

Poblano, Corn, and Potato Gratin

Ingredients:
3 teaspoons olive oil, divided
2 large fresh poblano chiles, stemmed, seeded, cut into 2×1/4-inch strips
1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
1 cup corn kernels
1 cup coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided
1 1/2 cups half and half
2 tablespoons all purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
Preheat oven to 400°F. Rub 9 1/2-inch-diameter deep-dish glass pie dish or cast-iron skillet with 2 teaspoons oil. Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat. Add poblano strips and sauté until tender, about 5 minutes. Remove from heat.

Arrange 1/3 of potato rounds, overlapping slightly, in prepared pie dish. Sprinkle 1/3 of poblano strips over, then 1/3 of corn and 1/3 of cheese. Repeat with 1/3 of potatoes, 1/3 of poblanos, 1/3 of corn, and 1/3 of cheese. Top with remaining potatoes, poblanos, and corn, reserving remaining 1/3 of cheese. Place pie dish on rimmed baking sheet.

Whisk half and half, flour, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in small bowl. Pour over potato mixture in pie dish; press potatoes to submerge. Cover dish tightly with foil. Bake 30 minutes. Remove foil; sprinkle remaining cheese over gratin. Continue to bake gratin until potatoes are tender and cheese is golden brown, about 25 minutes longer. Let stand 10 minutes before serving.

Honey Skillet Cornbread

There is an ongoing joke about cornbread in my house. Honestly, it’s not really a joke at all. My roommates just love cornbread. They go crazy over it. What an odd thing to love… if you are just as crazy about cornbread here’s a recipe to fill your wildest dreams and skillet pan.

Recipe found here: https://sallysbakingaddiction.com/honey-skillet-cornbread/

Ingredients:

1/2 cup (115g) unsalted butter
1/3 cup (75g) honey
1 large egg, at room temperature
1 cup (240ml) buttermilk, at room temperature*
1 cup (120g) cornmeal*
1 cup (125g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup (175g) corn (fresh, frozen, or canned)*

Instructions:

While constantly whisking, melt butter over low heat in your skillet. Pour butter into a medium bowl and allow to cool down for 5-10 minutes.
Meanwhile, preheat the oven to 400°F (204°C).
Whisk the honey, egg, and buttermilk into the melted butter. Set aside.
In a separate larger bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the corn. Avoid over-mixing.
Skillet should still be hot, but if not– heat the stove on low and warm it up for a minute or two. You want a hot skillet.
Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Use a toothpick to test to check.
Cool for a few minutes before slicing and serving. Serve cornbread with butter, honey, honey butter (do it!), or jam. Wrap leftovers up tightly and store at room temperature for up to 1 week.

*extra info*

Freezing Instructions: For longer storage, freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave or bake in a 300°F (149°C) oven for 10 minutes.
Buttermilk: Buttermilk is required for this recipe. If you don’t have any, you can make a DIY sour milk by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for moistest, richest texture, but you can use lower fat or nondairy milk in a pinch.