It’s summertime in the Midwest: the humidity is high and the sweet corn is ready!
So here’s where I make an accidental country girl admission … I’m not a skilled sweet corn grower (but I reserve the right to keep trying). The first year of gardening brought great success but since moving our garden to a hilltop area, it seems to suffer from a major summer storm each season leaving it laid flat prior to reaching any type of maturity. While we explore other possible sites on the homestead for corn relocation, I frequent the corner stands to get my fix. Sweet corn can be preserved with fairly good results but simply tastes the best when eaten fresh.