Fresh corn in June was delicious - was it imported? (Maryland, Virginia)
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I had an ear of fresh corn last night in New York. I bought two, they were slightly small
but very sweet and delicious. I'm wondering if this might have been an import form Peru or somewhere or just early U.S. corn
Quote:
Originally Posted by oregonwoodsmoke
It's start of winter in Peru. Your corn was more likely to have arrived from Mexico where the warm season starts earlier than ours.
The U.S. produces way too much corn to make imports economical. In fact Mexico is the largest export market for U.S. corn. Mexico does grow their own corn but most of it is white corn used for tortillas and such, not the yellow corn you eat on the cob at a picnic.
3 days after it's picked the sugars turn to starch and it's tough and awful. I could have bought corn in Connecticut a month ago but at best it's 4-5 days old.... still 2 weeks from getting local corn picked the morning that I buy it and because the farmland near me became subdivisions 20 years ago or the farmers aged out.... I have to drive 30 minutes each way to get fresh corn.
3 days after it's picked the sugars turn to starch and it's tough and awful. I could have bought corn in Connecticut a month ago but at best it's 4-5 days old.... still 2 weeks from getting local corn picked the morning that I buy it and because the farmland near me became subdivisions 20 years ago or the farmers aged out.... I have to drive 30 minutes each way to get fresh corn.
There are supersweet varieties which are very low in starch and taste sweet much longer.
South Florida and South Texas are well known for their produce 12 months out of the year.
It's hard to tell about corn. We get it at Aldi's very reasonably priced all year.
we don't get ours from Aldi's; I was tempted to do so a few days ago, but we do love So Fl corn. Now, to be honest we do not eat it in the winter, but boy, from late Apr on we enjoy it, until our local corn starts arriving.
Fresh corn picked the same day is far better tasting. Consider the tassels. If they are still white/green then it's fresh, if brown and getting stiff I wouldn't even buy it.
Don't know what kind of corn you're growing but white/green around here means it's not anywhere near ready yet. Brown is the good corn, ready to eat.
Until about the 80s, corn started to degrade almost immediately after picking, and had to be eaten the same day for full enjoyment. But hybrids were developed, which would grow in Florida growing conditions, and would retain good taste after several days. This could be harvested in Florida as early as April and trucked north quickly
enough.
Most varieties of corn hybrids now contain obscene sugar levels, so they can still taste sweet after a week -- but they don't taste like the August corn midwesterners grew up on. And of course, midwest corn has followed market demand, and there, it's mostly too sweet, too.
I just bought more corn this past weekend I hope it's as sweet as the last time I got it.
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