Place the corn, red onion, jalapeno, red bell pepper, cilantro, lime juice and salt in a large bowl.If you’re using frozen corn, skip the grilling step.Use a sharp knife to cut the kernels off the cob. Place the corn on the grill and cook for 2-3 minutes per side until corn is tender and charred. Preheat a grill or grill pan to medium high heat. INGREDIENTS 5 ears fresh corn OR 3 cups frozen corn kernels, thawed 1/3 cup red onion minced 2 tablespoons jalapeno seeds and ribs removed, then minced 1 red bell pepper cored, seeded and finely diced 1/2 cup chopped cilantro 2 tablespoons lime juice salt to taste INSTRUCTIONS Canning and freezing are two popular methods especially for today’s sweet corn varieties. Preserving corn is a good way to extend summer into fall and winter. You can boil it and eat it right off the cob also.Ĭorn can be preserved numerous ways, including freezing, canning, drying, pickling, or salting. They pick the corn the morning of the Farmer’s Market.Ĭorn likes fertile soil that is well drained and prefers to be planted in a block style to increase pollination.Ĭorn can be prepared in a variety of ways: you can peel back the husk of the cob, peel the fine hairs away from the cob, cover the cob back up with the husk and grill it to caramelize the flavors. We Grow of Westboro does three plantings every year.
Corn is a great sweet treat for anyone this time of year.
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