3 Things You Didn’t Know About Sweet Corn

Nov 5th

So, you’re a fan of sweet corn, eh?  Once a year you stand in line at farmers markets and road-side-stands to get that unmatched taste of fresh Indiana sweet corn, lamenting that you can’t find anything in the frozen food aisle that even remotely resembles it during the other 11 months of the year (until now, of course).

But do you know why?

Here are 3 things you probably didn’t know about sweet corn that make or break the flavor.

  1. Soil matters.  The soil that sweet corn is grown in has as much to do with its flavor as the variety, its freshness, or any other factor.  And, wouldn’t you know it, the best soils are right here in Indiana.  So, why does the sweet corn you usually buy at the grocery store come from California, Mexico, or even Brazil at time?  Simple.  Year-round growing seasons.  But that year-round fertility comes at a cost.  You see, the freeze matters.  Don’t curse Indiana winters anymore.  That dormancy of winter does something to soil that soils in warmer climates simply don’t receive.  It breaks down nutrients and prepares the soil for another year of production.  And that’s one reason why Indiana sweet corn is so good.
  2. There’s sweet, then there’s super sweet.  Have you ever found a super sweet variety in the frozen section?  They can be found, but they’re rarer and usually more expensive.  Super sweet varieties are what you’ve come to know and love of Indiana sweet corn.  It’s that incredibly sweet flavor that is a true treat of late summer.  But that sugar content makes for a heckuva headache in the processing side.  It gums up machines, it’s harder to preserve, and it’s more costly to buy the raw commodity.  Industrial food companies don’t like to use them.  At Husk, that’s all we use, because if it’s a little harder to make but tastes 100x better, it’s worth it.
  3. Corn is a seed.  Sounds simple, I know, but think of this: the minute that cob is taken from the stalk, the seed has one job to do–protect the germ.  A biological process commences at that moment that will convert the sugars in the kernels back to starch to encase the germ and preserve it for next year.  To lock in that fresh flavor, you’ve got to stop that process as fast as possible.  Husk’s local farms are within 20 miles of our plant.  Most of our corn is in the freezer within hours of being picked.  You’ll never find that same freshness and flavor from any other frozen sweet corn.

At Husk, we understand sweet corn.  We know what it takes to create a great tasting product and we go the extra mile to produce it.

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