Corn Info | Martha's Garden

CORN

I grow a heirloom varieties of sweet corn and popcorn. Heirloom sweet corn is not as sweet as newer hybrid sweet corns that you can buy at the grocery store, but has a great "old-fashioned" corn flavour.

Storage

Sweet corn should be stored in the husk, wrapped in a damp paper towel and placed in container or bag. Refrigerate as soon as possible. Eat as soon as possible for best flavour. The longer sweet corn is stored, the more its sugars are converted to starch.

Popcorn is dried and does not require packaging or refrigeration.

Preparation

Sweet corn is delicious eaten raw or lightly steamed or roasted. Avoid overcooking to preserve best flavour, texture & colour.

To pop popcorn on the cob:

Rub oil or butter on the kernels (optional)
Place the whole cob in a brown paper bag
Fold the top of the bag over 2-3 times to trap steam and popped corns (make sure to leave room for popped corn)
Cook in the microwave until the popping sounds slows
Once the cob has cooled, remove from the bag
Add additional melted butter & seasonings, fold the top of the bag again and shake if desired

Recipes

Find sweet corn recipes here

Varieties

BLUE JADE SWEET CORN

Blue Jade is an heirloom dwarf sweet corn that grows only about 3 to 4 feet tall and produces half-size cobs.

Blue Jade corn will keep most of its colour when lightly cooked. Steaming or roasting will preserve the colour better than boiling.

MINI PINK POPCORN

An heirloom dwarf pink popcorn that only grows to about 3 feet tall and produces half-size cobs. The popped kernels will magically turn white.

Follow directions above for popping right on the cob, or rub the kernels off and pop as you would usually pop popcorn.

PINK SWEET CORN

An heirloom variety of pink sweet corn that starts of yellow and ripens to pink and then dark blue.

DOUBLE RED SWEET CORN

An heirloom sweet corn with red kernels and cobs.

Double Red will keep most of its colour when lightly cooked. Steaming or roasting will preserve the colour better than boiling.