Now, back to Florida. At the market, select your favorite type of ear. Each color, yellow, white or bi-color, is of equal sweetness, so you can’t go wrong. The most inexpensive corn is sold in the husk, and is frequently on sale. All you need to do is peel off the husk to reveal the sweet ear of corn. Some markets even have a trash can nearby for husk chucking. Or, you can select husked or semi-husked ears, available in trays or microwave-ready packages.
For optimum freshness, try to make the corn on the day of your purchase. Be sure to throw your ears into the refrigerator when you get home, because corn retains its freshness in cool temperatures. The coolness of your refrigerator will delay the corn’s respiration rate and conversion from sugar to starch. Wrap your ears loosely in a plastic bag or damp paper towels before refrigerating. If the husk leaves begin to dry out, remove them from the corn.
If you’re throwing a Cinco de Mayo bash, your guest will be all ears if you mention that sweet Florida corn is on the grill, about to be infused with Mexican flavor. If your plans include heading out to a fiesta (or two), this recipe is a cinch to make, so these Mexican ears would be an excellent pre or post party snack, alongside a Corona, margarita or sangria, of course.
Grilled Corn con Queso (Mexican-Style Grilled Corn)
4 ears fresh super sweet corn, husked
4 oz. cotija (queso anejado) or feta cheese
1 t. chili powder
4 lime slices
Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes.
Crumble cheese on one side of each ear of corn. Sprinkle with chili powder, dividing evenly.
Broil until cheese begins to melt, about 1 to 2 minutes. Serve with lime slice.
Note: Cotija is available in Mexican and specialty food stores.
Credit: Café Habana, New York City
For more information about Florida Sunshine Sweet Corn, visit www.sunshinesweetcorn.com.