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Spray on and Brush in Painting
vesting, the better.
Many growers are growing
. sugar-enhanced or super-sweet
varieties that genetically have
1 more sugar in the kernels. Some
i of these early sugar-enhanced va
rieties were developed at Penn
State University. Because they
have more sugar to begin with,
they can be stored for longer pe
riods and still have acceptable
sweetness. However, standard
sweet com varieties, when pur
chased freshly harvested, will
still have a delicious, traditional
corn flavor and sweetness.
According to growers across
the state, most Pennsylvanians
prefer bi-color com, traditionally
known as Butter and Sugar.
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Sweet Com Kernels
The key to good sweet corn is
freshness. The sugar in sweet
com rapidly begins turning to
starch within hours after being
harvested. About 40 percent of
the sugar can be lost in six hours
at room temperature. Refrigera
tion slows this process, but the
sooner com is eaten after har-
However, in south central and
southeastern Pennsylvania, white
is the preferred corn. Certain lo
calities and clienteles still like
their com to be yellow so many
growers also grow some yellow
Regardless of the color, Penn
sylvanians can expect to enjoy an
abundant supply of sweet corn
each year. It is the leading vege
table crop in the Commonwealth
with about 18,000 acres grown
annually. Most of this sweet com
acreage is grown for fresh mar
ket sales. As a result, Pennsylva
nia ranks as the eighth largest
sweet corn producing state in the
nation. Fresh corn will be avail
able from July into October.
About 3,000 acres of the sweet
corn acreage are grown to be
processed into frozen, dried or
canned com products available
While fresh sweet corn is a de
licious ingredient in many reci
pes, it is most popular served
right on the cob, and is so simple
to prepare. Simply boil husked
ears for about five minutes, or
grill the ears in the husk for
15-20 minutes after soaking them
in water for about 10 minutes.
Fresh corn on the cob is also easi
ly prepared in the microwave by
wrapping two husked ears in a
damp paper towel and cooking
them for seven minutes on high
power, turning the ears once.
No matter how it’s prepared,
fresh sweet com is a good source
of vitamins A and C, and a single
ear contains only 90 calories. The
following corn recipes from the
Pennsylvania State Grange
Cookbooks are two additional
ways to include corn in your
3 tablespoons butter
'A cup flour
'A teaspoon salt
X A teaspoon pepper
1 cup milk
1 cup home-cooked or canned
1 tablespoon lemon juice
2 teaspoons grated onion
4 egg yolks, beaten
4 egg whites
Give ’em what
they want: BEEF!
'A teaspoon cream of tartar
Melt butter in saucepan over
medium heat. Stir in flour, salt
and pepper. Add milk gradually,
stirring constantly. Cook until
thickened, stirring constantly.
Stir in corn, lemon juice, onion
and beaten egg yolks. Let stand
until cool. Beat egg whites until
frothy. Add cream of tartar. Beat
until soft peaks form. Fold gently
into corn mixture. Spoon into
greased 1 '/> quart baking dish.
Bake at 325 degrees for one hour.
Ruth W. Warmkessel,
Macungie Grange #1569
3 egg yolks
2 I A cups cooked corn
Vi teaspoon salt
'A teaspoon pepper
'A cup flour
3 egg whites, stiffly beaten
Oil for frying
Beat egg yolks in bowl until
light and lemon colored. Stir in
corn, salt, pepper, and flour. Fold
in egg whites gently. Drop by
spoonfuls into hot oil in skillet.
Cook until golden brown turning
once. Serves six.
Hazel L. Anspack,
Recipes from The Pennsylva
nia State Grange Cookbook,
copyright 1992 Pennsylvania
State Grange, used by permis
sion, respectively. Cookbooks can
be obtained from the State
Grange by calling 800-552-3865.
Quick Buying Tips For
Pennsylvania Sweet Corn
The Pennsylvania Vegetable
Marketing and Research Pro
gram offers these tips when buy
ing sweet corn:
• Look for fresh green husks
and ears that are filled all the
way to the tip.
• Kernels should be tender,
full and firm enough to puncture
easily under the slightest pres
• To preserve the corn’s sugar
content and flavor, refrigerate
immediately after purchase.