The best way to eat fresh sweet corn is to leavepart of the husk on

Tag : canned corn
Cars line up along Route 16 through the day to pick up ears offresh sweet corn grown on Ernie Wusstig's family-run Island ViewFarm.
The longtime farmer takes pride in the yellow gold he harvests fromhis field, putting smiles on the faces of patrons looking tobrighten their meals.
"It's very fresh," he says. "This didn't have to travel 7,000 milesto get to you."
In fact, it comes from Wusstig's Dededo field, transported by thehusband-and-wife team Tony and Josephine Carbullido, who operatethe sweet corn stand.
"This is the best corn you'll find," Tony Carbullido says.
The stand is open daily early enough for customers planning a tastylunch and late enough for those stopping over to supplement dinner,he says.
Depending on the day's harvest, the stand also offers other freshfruits and vegetables from Island View Farms. From local bananasand avocados to different varieties of taro, Wusstig says he triesto offer fresh, healthy, locally grown food items for the island.
Wusstig grew up on Guam with his father, also a farmer, sellingtheir produce to the military. He carried it on even afterrelocating to the mainland for several years. After returning homein 1994, Wusstig started his farm using the crop methods he learnedwhile in the states.
To yield a year-round crop, he plants every three weeks and alsouses a "no till" method to reduce the onset of disease on thevegetables. He's also been combining organic fertilizer with thecommercial-grade stuff moving toward an even better product.
The weather has been a blessing for both Wusstig and consumers, hesays, also allowing him to reduce the amount of irrigation neededfor his crops. That translates into a reduced cost, about $10 for adozen ears.
Fresh corn is going to taste better, he says, because productthat's often shipped is usually processed, cooled down with iceafter harvesting. "That's why you won't get good corn from thestates, it's not natural anymore," he says. "It adds water in thecorn."
The best way to eat fresh sweet corn, Wusstig suggests, is to leavepart of the husk on when putting it into a pot of boiling water.The corn should be left for six minutes and then taken outimmediately and run under cold water.
Put in the pot for no more than six minutes. After six minutes, youtake it out and run it under fresh water.
"The reason why you do this is because you want to stop thecooking," he warns." Never overcook the corn."
You can also microwave the corn in the husk, putting three togetherfor about six minutes, he says.
As for added flavors such as salt, butter or other rubs, Wusstigsays to keep it natural.
"You don't want to add anything to it because you're going to spoilit," he says. "It has its own special flavor."