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By Danielle Walsh. There's nothing like biting into an ear of corn with sweet, plump, buttery kernels in the summertime.That's because corn is at its absolute best when it's in season.
Planting three or four seeds in holes spaced 3–4 feet (0.91–1.22 m) apart is also a good way to cultivate it. Harvest the corn when the husks are dry and brown. [7] Glass Gem is a fast maturing variety. Typically, it is ready to harvest in 110–120 days. [8]
Scientifically, corn is classified as a fruit because the part of the corn we eat, the kernels, come from the flowering part of the plant, per the Nebraska Corn Board.
Indeed, there’s much to know and our guide to the main types of corn is a good place to start. Read on for a rundown, complete with chef- 4 Types of Corn and How to Use Them
The oldest type of sweet corn contains more sugar and less starch than field corn intended for livestock. Tends to be heartier in respect to planting depth, germination and growth than other types. Begins conversion of sugar to starch after peak maturity or harvest, and as such is best eaten immediately after harvest.
The second ear from the top of the plant is harvested for baby corn, while the top ear is allowed to mature. [3] Baby corn ears are hand-picked as soon as the corn silks emerge from the ear tips, or a few days after. Corn generally matures very quickly, so the harvest of baby corn must be timed carefully to avoid ending up with more mature corn ...
Pull the corn ears from the pot with kitchen tongs after five minutes and cover with aluminum to keep warm until ready to serve. Corn on the cob is one of the greatest food pleasures of summer dining.
Garten's brown-butter skillet corn bread definitely makes for a gorgeous centerpiece at the Thanksgiving table (we all know no one really cares about the turkey).