The looming, sky scraping plants tower more than 3 feet over my head. Our production of Country Gentleman Sweet Corn is amazing. We planted them from seed indoors in early spring, and now they are standing strong and tall in the garden bed, producing fat ears with sprouting purple hairs on ends. The kernels are white, milky, and sweet, forming a mosaic pattern, rather than rows.
If harvested at the right time (when purple silks begin browning), you’ll enjoy savory, tender, delicious corn.
My favorite serving suggestions:
Roast, barbecue, or boil for about 20 minutes. Kernels are best when al dente.
In a bowl, melt butter and whisk in fresh minced or crushed herbs like cilantro, parsley, basil, or etc. Finely chopped green onions or chives add a flavorful touch as well. Throw in a pinch of salt to taste. Another option is to add crushed pepper or chile powder. So many variations! Smear the butter concoction all around the cob, stick some colorful holders on the ends, nibble, rotate, and indulge.