When choosing corn, choose wisely

Corn is everywhere and is in everything (in fact, in all its different forms, corn has more than 3,500 uses), but not all corn is created equal. Summertime is without a doubt the best time to eat corn because this is when it is fresh and in season, not to mention local. When it comes to corn on the cob, nothing is more important than freshness, so much so that many small farmers do not sell corn if more than a day has passed since it’s been picked. This does not bode well for corn that’s grown far away and shipped into our stores — not only does it lose flavor when it is less fresh, it loses nutritional value. Not to mention, local food is cheaper, since it doesn’t cost as much to get it from the farm to your table. If you can, try to buy organic corn, since so much of the corn in the marketplace today is genetically modified. If you ask for organic, you can avoid this and reap all the nutritional and flavorful benefits. Fresh corn is high in fiber, which can help with digestive issues. When buying corn, keep in mind the one-day rule. Most corn on the cob will become mealy and begin to lose flavor a day after purchasing.Fresh corn salad One great way to eat corn is in a simple fresh corn salad like this one. Start with 4 ears of corn; olive oil; 1 avocado, cut into small chunks; 1 pint cherry tomatoes, sliced in half; 1 diced red onion; 1 lime, juiced; salt and pepper. First things first: You need to get your corn kernels off the cob. Sometimes, in the process of doing this, your kitchen can end up in a big corny mess, so to keep the kernels from flying all over, I recommend this trick I learned from my mother: Place a cereal bowl upside down in a bigger mixing bowl. Now, place your husked corncob, standing upright, on the smaller bowl and cut the kernels off with a sharp kitchen knife. They should fall easily into the larger bowl. Now, cook the corn for about ten minutes in a little olive oil, if you like, or keep it raw. It’s up to you! Combine all your chopped veggies into a bowl, tossing very carefully so you do not turn your avocados into guacamole. In a smaller bowl, mix the lime juice in with some salt and pepper. Pour this over your salad and give it another quick stir. Refrigerate the salad at least half an hour before serving, but no more than four hours, since the avocado will start to brown after that. There’s nothing more summery than this salad served with some of your grilled favorites, or if you’re looking to make it a meal all on its own, throw in a can of drained black beans — the protein in the beans means you’ve got all your bases covered. But this salad is so versatile you can do nearly anything with it — use it as a great taco filling or serve as a dip with tortilla chips. The options are endless, and corn this good won’t last all year, so eat up! The featured business of the week is Winsted Super Saver, which is selling native corn. For more ways to enjoy the veggie of the week, check out recipes and tips at www.pinterest.com/veggieoftheweek. Sage Hahn is an intern at the Shafeek Nader Trust and Fit Together.