They say the best seafood comes from areas along the coast because it's fresh.  That makes sense.  I guess that's why sweet corn from Fincels just tastes better than others...because it's grown right here in the tri-states

When it's hot out, people are always asking "is it hot enough for you".  We'll just imagine how many times the folks at Fincels have been asked "When is the sweet corn going to be ready".  My guess is hundreds (if not thousands) of times.

Last year it was July 6th when Fincel's sweet corn arrived.  This year's crop is about a week later...but it's finally here.  Fincel's first sweet corn of the year was available starting Monday, July 11th. It's picked by their hard-working staff, and delivered to one of their roadside shops or to Farmer's Market.  A dozen ears is $8

Extended Drought Pushes Corn Prices To Record Highs
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You can stop by either Fincels' spot, at the old Shopko parking lot (at 3500 Dodge Street) or at their Blain's Farm and Fleet location (at 2675 Northwest Arterial). They sell daily starting at 8am until they sell out. My advice.... get there early. I haven't had any Fincels corn yet this year, but I will.

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What is the best cooking technique for corn?  Depends who you ask, but here's my favorite.
Boil
  • Add enough water to a large pot to cover the corn.
  • Bring water to a boil. While you remove the husk and the silk from each ear of corn.
  • Once the water is boiling, carefully add the corn to a pot. Cover
  • Bring the water back to a boil, then cook for 3 to 4 minutes.(Don't over-cook as the corn tends to lose flavor). Immediately serve corn.
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    And yes I know a thing or two about raising and eating sweet corn.  When I was growing up in Cascade, Iowa, my family raised over an acre of sweet corn each summer and sold it from our home on Mainstreet or just outside the local post office in downtown Cascade.  I can't tell you how many mornings I put on a raincoat and gloves and headed to the field.  The corn was always really wet in the morning.  Of course, by afternoon, the cornfield was hot and dusty.  I can still remember how much it would itch coming out of the field.  It didn't matter how hot it was, we always wore long pants AND long sleeves.  This protected us from cuts from the corn leaves.  I'd say they're similar to a paper cut...but much worse especially when you start sweating.  But the taste of that corn on the cob always made it worthwhile.

    My family also canned corn each summer so we'd be able to enjoy the taste of home-grown sweet corn year-round.

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