Florida sweet corn is succulent and crisp. Native to Central and South America, Florida sweet corn evokes images of picnics and barbecues. It grows statewide from October through July.

As a member of the Pooceae family, Florida sweet corn is related to oats, popcorn, wheat and sugarcane. A serving —one ear—is high in fiber, Vitamin A and potassium.

Purchasing, Handling and Storing

When selecting Florida sweet corn, look for corn still in the husk. Peel the husk back to inspect the kernels; they should be firm and plump, and the rows should be tight. Kernels can be white, yellow or bicolor. Make sure that the kernels are not shriveled and that the silks and husks are soft, signifying a fresher product. For optimal taste and texture, use Florida sweet corn within two days of purchase. It may be stored in its husk in the refrigerator or freezer. Keep in mind that the longer it sits, the more the sugar converts to starch, lessening the product’s sweetness.

Cooking methods of Florida sweet corn include boiling, roasting, grilling, steaming and microwaving. When boiling, remove all of the husk and silks. Do not add salt to the water, as this will toughen the corn. Adding a pinch of sugar to the water enhances the sweetness. Florida sweet corn can be added to hot or cold salads, stews, and lima beans for classic succotash.

However you prepare it, Florida sweet corn is a-maize-ing. Treat your family with these scrumptious recipes.

CORN CHOWDER

8 ears of Florida corn
10 oz. bacon, minced
1 Florida onion, minced
8 oz. heavy cream
22 oz. chicken stock
Salt and pepper

Cut corn off of the cob and set aside. Sauté the bacon and onion until they become translucent; 2 to 3 minutes. Add corn and cream; cook until cream is reduced by half. Add chicken stock and cook for 15 minutes. Place mixture in a food processor and blend into a smooth puree. Heat and serve. Add salt and pepper, to taste.

Yield: 8 servings

GRILLED CORN RELISH

3 ears of Florida corn
1⁄2 cup of Florida cherry tomatoes
1⁄2 bunch Florida cilantro, chopped
1⁄4 Florida red onion, minced
1 tsp. ground cumin
Zest and juice of one Florida lime
Coarse black pepper and sea salt, to taste

Grill corn 5 to 6 inches over medium heat coals, turning frequently, until corn browns evenly. Cut corn off the cob and place in mixing bowl. Add remaining ingredients and mix well. Serve as a garnish or side dish.

Yield: 4 serving.

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