Silver Queen corn was all the rage when I began gardening in the '70s. It is a white sweet corn that still triggers a tinge of nostalgia with older folks.
But be careful, because what is often labeled Silver Queen today may not be that at all. It has become a catchall term for any white variety of sweet corn.
Later, Peaches and Cream bicolored corn became popular. Then I tried Temptation, a variety that could be planted early, because it has cold soil tolerance.
After an employee at Kim's Greenhouse in Milton introduced Serendipity corn to me, I have grown no other. It is a bicolored corn with large, 8-inch ears full of mouth-watering, tender kernels. It provides great yields and freezes well, which means we can have the taste of summer in the middle of winter.
Serendipity is a super sweet corn, and the conversion of sugar to starch is slowed after harvest, whereas older varieties convert to starch rapidly after they've been picked.
In addition to sweet corn, I also grow the little ears used in Asian cuisine. They weigh less than an ounce at harvest. The stalks yield about three ears, and they mature in 30 days.
There seems to be a lot of confusion about corn. Now that John Porter, former Gazette-Mail Garden Guru columnist and Master Gardener instructor, lives in Nebraska, I feel the need to remind readers of his constant message.
I asked his permission to share the content of several of his columns since there is a lot of misinformation concerning hybrid corn seeds. Many believe they are genetically modified and unsafe.
One of the most important points John stressed in his classes and columns is that there are no genetically modified seeds available to home gardeners. Hybrid plants, like Serendipity corn, are a result of crossing two specific parent plants through traditional breeding methods.
Seed researchers and developers use this natural method to create new varieties that have desirable traits. They tend to have more resistance to pests and diseases. Sugar-enhanced and super sweet hybrid corn retains its sweet flavor longer than the older standard varieties.
Once picked, many of the familiar types of corn that farmers grow here will quickly lose their freshness and sweetness. At 86 degrees, half of the sugar will turn to starch in less than 24 hours, which is why you may be disappointed with the "fresh" corn you buy at the market when prepared a day later.
I often tell the story of a local farmer who was going to get rich by planting acres of sweet corn. His plan did not include marketing, and when the corn got ripe, he solicited the help of his family to pick it on a hot summer day.
He bagged the corn and filled the bed of his pick-up truck, which sat overnight in the heat. The following day, he sent his sister out to sell the corn. She arrived at a farmers market unannounced, where sales were minimal and most of the corn sat in the hot sun for the rest of the day.
From there, on a late Saturday afternoon, she headed to an indoor market, where she sold the balance of the corn. That market was closed on Sunday, so by Monday, customers were buying corn with a taste that was comparable to field corn.
Plant geneticists continue to use natural crossbreeding to develop better sweet corn. By the end of July or early August, we will begin to see supermarket advertisements for Olathe sweet corn. It is a patented hybrid grown near Colorado's San Juan Mountains.
During a regional economic decline in the 1970s, Dave Galinat began a hybrid sweet corn operation in the area, thinking the hot days and cool nights would be perfect for his plant research. Farmers began growing his patented hybrid corn in the 1990s, and the town of Olathe was saved by the prosperous production of sweet corn.
I know a number of people who look forward to this non-local variety of corn because it has great keeping qualities. I've been told unshucked Olathe corn can be kept in a paper bag in a cool, dry place for weeks, and it will keep for a month in the refrigerator, although I remain skeptical of the claims.
I would encourage consumers to buy local corn. Ask the farmer about the variety and his or her harvesting schedule to ensure the freshest product. It may be a habit that, at our house, we usually get the water boiling before we go to the garden to pick the corn. To truly enjoy the fresh taste of sweet corn, I recommend growing your own patch, if you have the space.
Remember "serendipity." It means fortunate happenstance or pleasant surprise. The name certainly fits my favorite variety of corn.
Susan Maslowski founded and operates the Mud River Pottery studio in Milton, where she has created utilitarian ware for nearly 40 years. She sells produce at the Putnam Farmers Market, serves on the board of the West Virginia Farmers Market Association and The Wild Ramp, and is an advocate for local foods and farmers. She also writes the Farmer's Table cooking column for the Gazette-Mail's Metro section. Susan can be reached by email at mudriverpottery@aol.com.
Corn and Tomato Custard Pie
1 pie crust for a 9-inch pie
2 tomatoes
2 tablespoons butter
1 cup fresh corn kernels
1 cup half-and-half
3 large eggs, beaten
¼ cup onion or scallions, chopped
1 cup sharp cheddar cheese, grated
½ cup panko breadcrumbs
1 teaspoon fresh thyme, chopped
½ teaspoon paprika
pinch of cayenne pepper
black pepper
salt
Preheat oven to 350 degrees.
Line 9-inch pie pan with pie crust, crimping upper edge.
Poke bottom of crust with a fork.
Line crust with nonstick foil and fill with weights or dried beans.
Bake until golden on the upper edge, about 15 minutes.
Remove foil and weights and bake until golden all over for about 10 minutes.
Allow crust to cool on rack while preparing filling.
Core tomatoes and cut into 1/2 -inch wedges.
Toss with 1 teaspoon salt.
Spread tomatoes in a single layer on paper towels to drain until ready to use.
Melt 1 tablespoon butter in a small skillet over medium heat.
Add corn and cook for about 4 minutes.
Transfer ½ cup of corn to a large bowl.
Add half-and-half to pan with remaining corn and bring to a simmer.
Transfer mixture to a blender and puree until smooth.
Transfer to the bowl with the corn.
Whisk in eggs, half of the onions and cheese, and a few grinds of black pepper.
Pour mixture into baked crust.
Bake until custard is set, about 35 to 40 minutes.
Remove from oven and increase oven temperature to 400 degrees.
Melt remaining 1 tablespoon butter and, in a small bowl, mix with remaining onions or scallions and cheese, panko, thyme, paprika, cayenne and ¼ teaspoon each salt and pepper.
Sprinkle ¼ cup of mixture on top of pie.
Pat tomato wedges with paper towels to absorb the excess moisture, then coat with remaining panko mixture.
Arrange tomato slices on top of pie.
Sprinkle any remaining panko mixture over tomatoes.
Return pie to oven and bake until top is golden, about 15 minutes.
Allow pie to cool about 20 minutes before slicing. Leftovers can be refrigerated and reheated.
Mexican Corn Soup
2 tablespoons butter
1/2 pound boneless chicken breasts, cut into bite-size pieces
2 cloves garlic, minced
1 small onion, chopped
1 cup chicken stock
1 pint fresh corn, cut from the cob
1 tablespoon oregano
1/4 teaspoon coriander
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
8 ounces Monterey Jack cheese
1 fresh tomato, cubed
Saute chicken and garlic in butter.
Set aside.
Put onion, chicken stock and corn in another pot and simmer for half-hour.
Process the corn mixture in blender and return to pot.
Add chicken, spices, milk and cheese.
Simmer for 15 minutes.
Place a spoonful of tomatoes in bottom of soup bowl.
Ladle hot soup on top.
Garnish with more cheese, if desired.