We picked up the first sweet corn of the season on a sizzling day last week at the Ondrush Farm Stand on Crawfords Corner Road in Holmdel. Farmer Phil Ondrush added up my purchases on a paper bag, and told us to come back in just a few weeks for his prized Ondrush tomatoes. (We will!)
I like my corn on the cob boiled with a sprinkle of salt. My dad likes to steam, husk and all, in the microwave. And my daughter insists on having the kernels scraped off the cob into thick strips, like we did for our French guests one summer who looked very uncomfortable with the hands-on Jersey tradition.
Lately my son wants it that way too, but that's because he's got braces, poor kid.
According to state farm officials, New Jersey recorded its warmest spring ever this year. Those warmer than normal temperatures brought the sweet corn about a week or two early.
The kind I picked up at Ondrush had yellow and white kernels. My Joy of Cooking book says that is known as "butter and sugar." They say you can keep fresh corn in the refrigerator until ready to use, but we shucked 'em for dinner the same night. Why wait!
Other places you can get great Jersey corn: in Holmdel, in Holmdel, Samaha's Country Market in Aberdeen and the Martz Farm in Matawan.
How do you prepare your sweet Jersey corn? Do you sprinkle hot pepper or other flavorings on it? What's your favorite farmer's market for Jersey corn?