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WE'RE SERIOUS!

Connecticut grown corn is only available for a few months out of the year (Mid-July to September), so when it’s here, we get serious about making it right. Corn is a passionate topic in the Palmer family house. Check out the Palmer's family rules below as well as my #1 corn accessory and one of my favorite corn recipes.

1.) IT HAS TO BE FRESH
Corn is best eaten within hours of being harvested. The moment you pick an ear of corn, its sugars start to convert into starch. That’s why we get our corn delivered to Palmer’s Market daily. For the sweetest corn, buy it the same day you plan to cook it.

2.) WHEN IT COMES TO COOKING…LESS IS MORE
If you’re one of those people who boil their corn for 10+ minutes, we won’t be joining you for dinner! Boiled corn only needs 3 minutes to be cooked to crunchy perfection. We’re going for summer fresh, not baby food people!

3.) PREPARATION IS EVERYTHING
At my mom’s house, this is considered the ultimate sin. For a perfectly buttered cob (and a happy Mom) get yourself a Butter Boy (find ’em in our Produce Department). Once properly greased, you’ll need a corn buddy. Grab your corn at either end and slowly rotate it, while you’re neighbor seasons it with sea salt and freshly cracked pepper.

4.) IT MUST BE EATEN PROPERLY
My husband Will was almost thrown out of the house for eating his corn in the wrong direction. If you’re coming over for dinner, you’re expected to eat ‘type writer style’ (across then down, across then down). Does it make a difference? We think so!

5.) GET YOURSELF SOME DENTAL FLOSS
Seriously, please do. No one wants to see their dinner guests picking their teeth all night. I know a really great super market where you can pick some up (hint, hint).

LOCAL CORN: 10 FOR $2.99

Friday, July 14 – Sunday, July 16

Roasted Corn with Manchego and Lime

Recipe Courtesy of Bon Appetit
INGREDIENTS

• 6 ears of local sweet Corn, unhusked
• 2 Tbsp. E.V.O.O
• 2 Tbsp. unsalted Butter
Kosher Salt
• Freshly ground Black Pepper
• 1 Jalapeño, seeded, finely diced
• 1/2 tsp. crushed Red Pepper flakes
• 1 Lime, cut into 4 wedges
• 1 cup finely grated Manchego Cheese
• 1/4 cup thinly sliced Chives
• 2 tsp. finely grated Lime Zest

PREPARATION
  1. Preheat oven to 450°
  2. Roast unhusked corn on a baking sheet, turning occasionally,
    until heated through and crisp-tender, about 15 minutes. Let cool.
  3. Shuck corn and cut kernels from cobs. Discard cobs.
  4. Heat oil in a large skillet over high heat.
  5. Add corn kernels and sauté until heated through and light-golden
    in spots, 3–5 minutes. Add butter; stir until melted.
  6. Season to taste with salt and pepper.
  7. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño
    and crushed red pepper flakes over.
  8. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.

NOT IN THE MOOD TO COOK?

Palmer's Market sells this Corn Salad in their prepared foods case!
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