“Did you say corn?! I’m all ears!”

From the desk of Chef Todd Heberlein

*Note from Editor: please excuse Todd’s jokes. He really can’t help himself. – Teri 😉

Dear VF Friends,

That most joyous time is upon us!!! The best corn in the world is finally here!!!

It’s amazing how many different things corn is in- from fuel to forks to that the shameful syrup, corn can really do it all.

I’ll take mine freshly picked please.  

As a youngster growing up in the heart of all those Jersey corn-growing farms, I preferred mine from the freezer, and this is why; I know that when we did get corn from the farm down the street, my mother preapared a lovely boiling bath for them to soak in… for 15-20 minutes (sorry mom)! We would gnaw on those sad cobs hoping to get the slightest taste that might still be left in them.

But ask anyone on the farm and they’ll tell you – just three minutes in salted, boiling water is plenty long enough.  Want to grill them?  Leave the husks on.  If you’re feeling ambitious, pre-season inside with butter, S & P, then pull the husks back up and get them on the grill. 

Here at the VF Kitchen, we shuck bushels upon bushels of fresh corn at peak season, and then slice the kernels off the cob. Most of this corn is used right away, but some will be frozen so we can extend the season well into the Fall.  The cobs are never discarded. Instead we use them to make a delicious stock which will then be used in soups, risotto, corn “alfredo” sauce, and so many other dishes.  Our Southwestern Corn Hummus has become our most requested dip, so it’s a good thing we are up to our ears in corn (come on, you didn’t expect even one corny joke)?!  We even started making our own corn flour, which is used in our cornbread, English muffins, arepas, and tortillas.  And not to be outdone, Chef Jen and the Pastry Crew have been making the most delicious desserts: corn & zucchini bread pudding with dulce de leche, and also a fantastic corn and peach cake.  I’ll take it all.

Of course, nothing can beat a just-cooked ear of corn slathered in butter.

The main point here is regardless of the time of year, corn will NEVER be better than when it’s fresh picked.  And as I’ve said many times, it’s what we grow in our fields that makes a dish stand out.  It’s the farm crew that should take all the accolades.  We are just the lucky souls blessed to be able to use it.  And you, loyal reader, who may cook corn to create your own memories (or to just get dinner on the table), YOU are the support we cherish.

So enjoy and keep shuckin’!

-VF Chef

Follow Chef Todd on instagram @vf_chef