The August Vegetable of the Month is Sweet Corn!
If you live in South Dakota, you’re likely an old pro at that time-honored road trip conversation: how good (or not good) the cornfields look. Corn is South Dakota’s top-produced crop—and it’s not just food for cows or fuel for your car. It’s a healthy meal staple to bridge the culinary gap from summer to fall.
Sweet Corn is a Good Source of:
- Vitamin C—a powerful antioxidant for your immune system
- Magnesium—balances calcium intake and promotes calm
- Potassium—alleviates hypertension and high blood pressure
- Fiber—great for liver and digestive health
Did You Know?
- Corn is native to the Americas.
- People grow corn on every continent of the world except for Antarctica.
- Corn is widely considered a vegetable, but really it’s a grain.
- Sweet corn wasn’t developed until the 1700s. Native Americans ate what we know now as field corn, or corn that wasn’t harvested until their kernels were dry. On the other hand, sweet corn is picked when the kernels are soft and the plant is still green.
How to Choose and Store Sweet Corn
Choose green, tightly folded husks covering the kernels, which should squirt a milky sap when popped. The hairy silk should be very pale white with dry brown ends. Storing in warm temperatures decreases the sweetness. Refrigerate in a perforated plastic bag. Use within 1–2 days. Leave the husk on until just before cooking.
Shuck before cooking by pulling the husks down the ear and breaking at the stem. Run cold water over the ear and rub the silk off. Avoid salting during cooking as it toughens the kernels. You may remove the corn from the cob using a paring knife, cut from top to bottom with the ear propped on a plate
Tips to Get Children to Eat Sweet Corn
- Let kids roll their cob on a stick of butter before eating.
- Add corn to your taco for a burst of sweet flavor!
- Include in homemade salsa our soup.
Ways to Prepare Sweet Corn
- Raw
- Boiled
- Roasted
- Steamed
- Grilled
Let’s Get Cooking
Boiled Corn on the Cob with Dried Herb Butter
Ingredients
- As many ears of corn as desired
- 4 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 teaspoon salt
- 1 teaspoon thyme
- ½ cup butter
Directions
- Mix paprika, cayenne pepper, black pepper, garlic powder, salt, and thyme in a bowl
- Add butter into spice mix, and stir until thoroughly mixed
- Remove husks and silks from the corn and wash the cob
- Drop the corn cobs into boiling water and boil for 4 minutes
- Remove corn with tongs
- Spread herb button on corn just before eating
For more creative corn-based recipes visit MyPlate Kitchen! With so many possibilities, like Lemon Corn Cake, Vegetable Chili, and Lentil Tacos you’re sure to find something that is tasty for the whole family!
Fact Check: SDSU Extension, MyPlate Kitchen, Dr. Axe
Can’t get enough fruits and veggies? Be sure to check out Harvest of the Month, a downloadable educational program designed to make learning about fruits and veggies easy, tasty, and fun!