Summer’s end brings ripe corn from the garden. One of my favorites!

In the past I have grown white corn, but have since learned that yellow corn has more antioxidants and nutrients than white corn, and less sugar. So I grew yellow corn this summer.

The corn is ready to harvest. You can tell when it’s ready, the silk coming out the top of the corn starts to turn from yellow to brown, and looks dry. When it starts to turn, pull back the husk on one of the ears to check the kernels.

Don’t wait too long to harvest, or the corn will be starchy. The corn should be sweet and tender.

Once the corn is peeled, it’s ready to eat! Best if eaten within 20 minutes of harvesting, so wait until right before you are going to eat it and harvest it then.

Cook as soon as possible. Steam corn for about 5 minutes, it cooks quickly. If you overcook the corn, it will become starchy. My daughter likes to eat it uncooked, right off the cob.

Since the corn is ready to pick all at once, I will cut corn off the cob and freeze for later.