We visited Dan’s Mom in Central Pennsylvania recently, and one of the many highlights of our trip was the visit to Baronner’s Farm Market and the fresh sweet corn we purchased there.Â Late summer in Central PA means that farm fresh sweet corn is readily available, and Baronner’s sells the best around.Â If you can do it, the ideal way to cook corn is to boil it as soon as possible after it has been picked. Baronner’s sells corn that was growing only hours before you buy it.Â The first night we simply boiled the corn, and the next night we grilled up a few ears.
Baronner’s rightfully wants to make sure that you cook their corn properly.Â REFRIGERATE after purchase, for crying out loud!
In addition to just-picked corn, this farm market also sells other delicious, fresh produce.Â We left with a trove of honeycrisp apples, tomatoes, onions, red potatoes, watermelon, green beans and peaches.
Baronners brings the corn directly from the field to the market.Â When you order your dozen (or two dozen) ears, they pack them directly from the wagon trailer.Â The only way to get fresher corn is to plant your own corn field, and that’s way too much work.
Mmmmmmm.Â We prefer our corn to be hand-shucked.
Corn shucking was a family affair this weekend, in Dan’s mom’s front yard.
Corn — shucked, silk removed and ready for a good boil.
You need a really big pot to boil an entire dozen ears of corn.
Freshly-picked sweet corn + a pat of butter + salt & pepper = Summer.
When corn is one of the main items on the menu, Dan and his people eat at least 1 ear of corn (sometimes 2) before turning to any of the other food on the plate.Â Seriously, this is the plate of spent ears, before anyone ate anything else that night.
The next night, we decided to grill a few more ears of corn, which we kept REFRIGERATED so they would stay sweet.Â Peel off a few of the outer layers of the husk to prepare the corn for the grill.
Cut off the tip of the corn — the end with the silk hanging out.
This corn is ready for its pre-grilling bath.Â Soak the corn for approximately 20 minutes in a big pot of cold water before grilling it.Â This helps the corn to steam inside the husk on the grill and not burn.
The corn should cook on the grill for approximately an hour.Â Rotate the ears often so that they cook evenly.
Making sure that the husks are charred evenly all around the ear helps to ensure that the corn cooks properly.
We call this shot “Blogger Photographing Other Blogger, With Plaid”
After the corn is well charred all around, remove it from the grill and rest the ears for a few minutes, until they are cool enough to peel off the husks.
Husks peeled back.Â Then just cut off the ends, serve and enjoy!