In the Garden
Many varieties of corn are considered long season crops. For this reason, some growers can struggle to produce a successful crop in our shorter Montana season. However, there are some work-arounds that still allow Montana’s growers to enjoy fresh corn.
Corn varieties that have a shorter timespan from planting to maturity tend to produce a crop more successfully. Look for varieties that mature in 60-70 days. Some historically popular early varieties are: Kandy Kwik (68 days) and the bicolor, Quickie (64 days), Trinity bicolor (68 days), and Precocious (66 days). We also are fans of varieties Montana Morado Maize and Painted Mountain Corn, developed in Montana by North Frontier Farms.
Most Corn needs to be planted in warmer soil temperatures, after soil has reached temperatures of 60-65 degrees, and after the last frost date for your area. While some early varieties can be planted as early as mid-May, most can at least be planted by the end of May. While it can be transplanted, corn does much better directly sown in the ground, and also benefits from soil or fertilizer with a higher nitrogen content.
Fun Fact: Once corn reaches about two feet in height, it starts to grow rapidly, requiring frequent waterings. Some people say the growth is so rapid, you can hear it crackling and popping – especially after a heavy rain!
In the Medicine Cabinet
Corn has been considered a “staple” food in the diet of many different countries and people groups around the world. It was domesticated 1000s of years ago, but looked very different then, compared to the corn often found on grocery stores shelves today.
Because our American diet is so heavy with corn, it often gets a bad rap. (The old adage holds true – too much of a good thing is bad!) But, corn actually has many health benefits! Along with fiber, magnesium, potassium and calcium, corn also contains vitamins A and C, and some even have antioxidants like anthocyanins. Corn is also naturally gluten free! Of course, as with many foods, the less processed it is, the more nutritious it is.
In the Kitchen
Corn is sweet and delicious on its own. You can slice it up and eat it raw for a crunchy snack. Or it’s delicious when grilled, buttered, and seasoned. And it’s great when added to salads, salsa, and a variety of other dishes.
What makes corn extra special is its versatility and ability to complement a number of other foods. Here is a selection of our favorite summer recipes showcasing corn:
- Corn Fritter Caprese with Peaches and Tomatoes
- Fresh Corn and Tomato Salad
- Pappardelle with Corn
- Bacon Wrapped Corn on the Cob
- Zucchini and Corn Frittata
- Jalapeno Cheddar Corn Fritters with Chipotle Aioli
- Grilled Corn Salsa
- Summer Corn Soup with Basil
- Corn + Shrimp Foil Packets with Summer Veggies
- Tomato and Corn Pie
And, to give your summer a little kick, make our Corn Street Tacos. They’re the perfect meal for a taco Tuesday, or any summer evening!
Find the full recipe below. And if you are looking for more seasonal food ideas, be sure to check out our other MT Plate recipes!
Street Corn Tacos
Recipe by Tracee Hume
Ingredients
- 2 lbs boneless chicken, seasoned (breast or thighs)
- Tortillas
- Avocado, optional
Street Sweet Corn
- 2 cups sweet corn (about 3-4 ears of corn)
- 1/2 Tbsp butter or oil
- ½ cup chopped herbs, cilantro and green onions
- 1 Tbsp lime juice
- 1 small jalapeno pepper, deseeded and diced
- ¼ cup cotija or queso fresca
- salt to taste
Spicy Aioli
- ½ cup mayonnaise, homemade or store-bought
- 1 Tbsp sriracha
- 1 Tbsp lime juice
Instructions
- Season the chicken with your favorite taco seasonings and cook on a 400-degree grill, flipping halfway through, until an internal temperature of 165 degrees is reached.
- While the chicken is on the grill, remove the husks and silk from the corn. Carefully cut the corn off the cob as close to the husks as possible. Heat a large skillet over medium heat. Melt the butter or oil in the pan and add the corn. Season with salt and pepper. Cook for 7-10 minutes or until corn is sweet and tender.
- Combine the sautéed corn, cilantro, green onions, lime juice, jalapeno, and cotija cheese in a bowl. Sprinkle with salt to taste and toss it all together.
- Make the aioli by combining the mayonnaise, sriracha, and lime juice in a small bowl. Mix until smooth.
- Toast the tortillas on the grill for a minute on each side and slice the chicken. To assemble the tacos, spread a bit of the aioli on the tortilla first and layer the chicken and street corn on top. Sprinkle with a little more cheese and enjoy!