Unfortunately there are no roadside stands around here, and my last trip to the "farmer's market" had more "market" than "farmer" (crops).

So we look for white corn at the produce market or commissary - we've had some good California corn. But nothing - NOTHING - can come CLOSE to Missouri corn -

DonnaR/CA

Steam 8 minutes. In my experience 7 is sometimes enough but 8 is never too much. So I go 8.

Silver Queen is my favorite, cooked just as you do it plus butter. We probably won't have any for another month.

Jim

I'll buy any corn that's fresh. I love corn so that I could just sit down and eat 3 or 4 ears for dinner with nothing but a bit of bread or some sliced tomatoes on the side.

I miss the local corn my stepmother gets in Maine. It's called "butter & sugar", and it's yellow & white speckled. The white corn around here is so sweet it almost doesn't taste like corn, and the yellow is a bit better, but still more sweet than "corny". The "butter & sugar" is very sweet, but still has that "corny" flavor.

lucky you..local corn is about a foot tall...my corn..about 3"..lol

My vote is for Silver Queen corn also. I love the stuff! It won't be best until August but we just had some yesterday bought fresh from my farmers market.

Peaches and Cream. You haven't tasted heaven until you taste it! It's sweeter than peaches and cream by far. It made me forget all about Silver Queen. We buy it from a farmer here and we have had it two nights in a row for dinner.

Another vote for Peaches and Cream!!! Of late, I have been having trouble finding it. We do have a corn festival here-Zellwood Sweet Corn Festival.

We always plant sweet corn and we plant Ambrosia, it is a sugar enhanced bi-color corn. It is so good, it's "yellow and white speckled."

A friend and myself put up 88 quarts, cut off the cob cream style on Saturday. We had two people shucking it, so we only had to cut it off, blanch it and bag it.

I have put up a few bags (and hope to do more tomorro) roasted and cut off the cob for salads and a few bags whole kernel to use in soups and casseroles this fall.

We used to plant silver queen and golden queen beside each other and they would self polinate and make good bicolored corn, but Ambrosia is so much better.

I picked up a dozen ears of local corn, a bi-color early variety, just as I was starting to head home from southern Mich on Sat. Cooked it on Sunday, very good for early corn. Can't wait for the main crop around here, it's probably 3-4 weeks away. I used to love the Illini Extra Sweet, haven't found any the last few years though. So I buy what I can get from a couple of local farmers.

Nancy

We have grown our own in S. Diego for a couple of years now. The variety this year is called Sugar Dots and it's been fabulous! It is a bi-color corn, more yellow than white. I NEVER will buy white corn anywhere as we don't like it. It's been so inbred and is just sweet - it has lost all the true flavor of yellow corn. One absolute rule is to try and buy only medium young corn. When you buy a "mature," larger ear, it becomes quite chewy, waxy and the lovely, crisp texture is gone. So, referring to a medium young corn (that we either hand-pick here at our home or buy from a store), we ONLY put them into boiling water for 3 minutes, on a timer - not a second longer! Cooking corn more than 3 min. is criminal (lol). Always try to pick younger, slimmer ears with the smaller kernels - you will be amazed at the taste and texture. Apply butter (yes, the real thing) and salt - delish. PLEASE try at least one med. young corn and see for yourself. Most people are looking for the biggest, fattest ears of corn they can get, so they "get more for their money," but it's a big mistake IMHO, as told to me from farmers, too. Just enjoyed 3 ears each tonight.

arline

Teresa, I should have mentioned my new favorite way of cooking corn--deep fry on the cob until golden, drain, sprinkle with a little brown sugar. We had this at a BBQ restaurant outside of Tallahassee. As soon as I got home, I tried to replicate it to make sure it was doable and I had successful results.

We like creamed corn a lot. We had it for dinner last night- nothing but corn, nothing else added. I have a corn creamer which is the only way to make the real thing. Dh wants lots of creamed corn for the freezer so I'll be looking around for some good deals.
That fried corn sounds delicious!
I also like grilled caramelized corn tremendously too.

Oh Theresa I am so jealous. Here in the Eastern part of NC all our local corn has burned up. Too little rain came too late and most of the farmers have turned their crops over already! I also like the Silver Queen variety and the bi-color that we refer to as butter-sugar corn! Gina

I'm another Silver Queen fan. It's hard to get anything but good corn around here starting about now.

I like the bi-color, too.

I used to always boil the corn but now I either grill it or toss it in the microwave. I like it in the MW since it doesn't get wet.

Corn is corn to me, but my DH is somewhat of a connoisseur. His favorite is silver queen and according to him, nothing beats Ohio corn! He says the Tennessee corn is subpar compared to what we grew up on in Ohio. I don't know what kind they have here, just that it's the bi-color.

Tracey

My corn is just starting to tassel, so it'll be a couple of weeks.

I planted Silver Queen a couple of years ago and I liked it, but Dad likes the Peaches and Cream, so that's what I've planted the last couple of years.

How do I cook it? Um....if it's out of my garden I just shuck it and eat it without cooking. If I get it somewhere else and it's not right off the stalk I'll boil it for 6-8 minutes or stick an ear in the microwave at work.

I've had no luck grilling corn, it ends up charcoal just like everything else I've ever put on a grill. I hate grilling and no food is good enough that way to make me stand in one place and cook it, LOL.

I do blanch corn and cut it from the cob for the freezer and I can corn relish, but only when the local corn is ready.

Here corn is just starting and the local farmer's market has it for $2.99 for a dozen ears.

Annie

Oh lucky you Teresa. Everything is slow here this year. Probably 3 or 4 weeks behind last year. I don't expect to see fresh local corn until the middle of August. Can't wait.

I love it just boiled with a pinch of sugar in the water. Tried grilling, microwaving, flavouring, etc, but boiled is my favourite.

Ann