What’s Fresh in August? Sweet Corn

Shuck yeah! A guide to picking, growing, cooking and loving sweet corn this summer

Story by Bailey Gilliam

If August had a taste in the Lowcountry, it might just be sweet corn. Hot afternoons, the hum of cicadas, a Lowcountry boil steaming away and a pile of just-shucked golden cobs on the table. That’s peak summer living around here. Sweet corn has a way of showing up wherever the fun is, from backyard cookouts to roadside farm stands. Whether you grill it, freeze it, cream it or stir it into a big pot with shrimp, smoked sausage and red potatoes, sweet corn proves again and again why it’s the MVP of summer vegetables.

A sweet history

Sweet corn’s story goes way back. Native American tribes were growing and eating it long before anyone thought to butter a cob. They passed their knowledge along to European settlers, who fell for sweet corn just as hard as we do today. By the 1700s, farmers were already fine-tuning its sweetness and tenderness, and eventually modern hybrids made it even better. So next time you’re chomping into a golden ear on a sticky Lowcountry evening, give a little nod to the folks who planted the first seeds thousands of years ago.

Summertime superfood

Sweet corn isn’t just tasty, it’s actually good for you. Packed with fiber to keep things moving, vitamin C to help you fend off those summer sniffles and antioxidants to keep your eyes sharp, it does more than satisfy a craving. Sweet corn is also surprisingly easy on blood sugar, so you can enjoy it in moderation without stressing. Sure, it might get stuck between your teeth, but that’s a small price to pay for something so good.

Be a stalker

Growing sweet corn in the Lowcountry is easier than you might think, thanks to our generous growing season. Plant in late February for an early harvest, or try a second crop toward the end of summer. Corn loves sun, good drainage and soil with a neutral pH. Plant it in big blocks instead of long rows so the wind can do its job and pollinate those ears properly. And keep it watered. Those blazing August afternoons can dry things out fast. A little mulch goes a long way, helping the soil hold onto moisture until you’re ready to harvest your backyard bounty.

How to pick the best

When you’re prowling the farmers market, look for husks that are fresh green and a bit damp, not dry and brittle. The silk should be golden or light brown, slightly sticky and not crusty. Feel along the cob to see if the kernels are plump and consistent. If you dare, peel back a little of the husk at the top to check for nice, full kernels. If the ear feels heavy for its size and smells sweet, you’ve got a winner.

Store it like a pro

Sweet corn starts losing its sweetness the second you pick it, so get it in the fridge right away. Leave the husks on, tuck the ears in a plastic bag, and stick them in the crisper. Try to eat them within a day or two for best flavor, but you can also blanch and freeze them for later. You’ll thank yourself later when you’re dreaming of a summer cookout.

Earn your corn

Sweet corn might just be summer’s most adaptable ingredient. Boiling or steaming brings out its gentle sweetness and tender bite, while tossing it on the grill gives you that smoky, caramelized flavor that screams backyard cookout. You can also roast it, sauté it or shave the kernels right off the cob to toss into salsas, salads, soups or even fold into cornbread and fritters.

At The Sea Pines Resort, executive chef Ben Harris has a clear favorite: “So the first thing I do with corn is just grill it ‘cause it’s just delicious.” Simple and true. For a nostalgic spin, Harris grates shucked corn on a box grater, cooks it down with shallots and butter, and creates a dish that looks like grits but tastes like pure summer.

“As soon as it comes to a boil, it’s going to thicken because there’s that natural cornstarch inside of it,” he explains. Finished with a few knobs of cold butter and a pinch of salt, he says, “It looks exactly like grits, but it tastes just like beautiful fresh corn.”

However you cook it, sweet corn’s bright flavor steals the show. If you need a quick cheat sheet, try these methods:

• Boil: Drop cleaned ears into boiling water for 3 to 5 minutes until bright yellow and tender. Drain and serve.
• Microwave: Wrap cleaned ears in a damp paper towel and place on a microwave-safe plate. Cook on high for 3 to 5 minutes per ear, adding 2 minutes for each extra ear.
• Grill: Pull back the husks, remove as much silk as you can, then fold the husks back over the cob. Soak in cold water for 10 minutes, pat dry, and grill over medium-high heat, turning every 3 to 5 minutes until done.
• Sauté: Cut kernels off the cob, melt butter in a skillet over medium-low and cook for 8 to 10 minutes, seasoning as you go.
• Roast: Heat oven to 450 degrees, butter the cleaned ears, wrap them in foil and roast for 20 to 25 minutes.
• Steam: Place cleaned corn in a steamer basket over two inches of simmering water and steam for 7 to 10 minutes.

The Sea Pines Resort: SC Street Corn Elote Fingers

As seen on The Today Show, these Street Corn Elote Fingers from The Sea Pines Resort put a fun, Lowcountry twist on classic elote flavors. Made with five ears of sweet corn, the recipe comes together mostly off-air in around an hour, with just a couple of minutes of final prep on-camera, or in your own kitchen. A handy tip: steam the corn for two minutes before slicing it lengthwise to make cutting easier. Prepared on a Breville Control Freak induction burner (or any induction cooktop), this hands-on dish is both creative and kid-approved, which helps explain why it’s a resort favorite.

Ingredients (basil cilantro aioli)

2 bunches basil, no stems

2 bunches fresh cilantro, no stems

2 bunches chives

2 cups spinach

2 tablespoons ice water

6 cloves garlic

3 cups mayonnaise

1 tablespoon kosher salt

2 tablespoons lemon juice, reserve until serving

Directions

[1] Blanch basil, cilantro, spinach and chives in boiling water for 10 seconds then place in an ice bath to shock it. Press out any excess water. [2] Place basil, spinach, chives, cilantro, garlic and water in a blender and purée until smooth. [3] Reserve lemon juice until serving to preserve green color. Pour through chinoise. 

Ingredients (street corn)

2 quarts canola oil

5 ears corn

Small container tajin seasoning

1/2 cup crumbled cojita cheese

Cilantro sprigs, for garnish

Shave red radish, for garnish

Directions 

[1] Steam corn for two minutes and cut into quarters long-ways through the core. [2] Heat canola oil in a sauce pan to 375 degrees. Fry the corn in the canola oil for about 1 minute. Toss into a mixing bowl and season generously with tajin. [3] Lay corn fingers neatly, family style, on a serving dish and sauce with basil cilantro aioli. Garnish with cilantro and radishes. 

LOCAL Life Test Kitchen: Creamy Parmesan Corn

Nothing says comfort quite like a bowl of creamy corn. This easy recipe blends sweet corn with rich cream, milk, and a generous handful of parmesan for a side dish that’s smooth, cheesy and downright irresistible. Perfect for summer potlucks or cozy family dinners, it brings a touch of Lowcountry charm to your table in just minutes.

Ingredients

4 cups fresh or frozen sweet corn kernels

1 tablespoon butter

1 cup heavy cream

1/2 cup whole milk

1/2 cup grated parmesan cheese

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder 

2 tablespoons chopped fresh parsley (garnish)

Directions

1. In a large skillet or saucepan, melt the butter over medium heat.

2. Add the corn and stir until warmed through, about 3-4 minutes if using frozen corn or 2 minutes for fresh.

3. Pour in the cream and milk, stirring gently to combine.

4. Bring the mixture to a light simmer, stirring often, and cook for about 5 minutes until slightly thickened.

5. Stir in the grated parmesan cheese until melted and smooth. Taste and adjust with salt, pepper and garlic powder.

6. Remove from heat and sprinkle with chopped parsley for a fresh pop of color.