Sweet corn arrived at Buncombe County farmers markets especially early this year, thanks to early planting gambles that paid off for many farms. You can get solid yellow or bicolor ears from multiple farms at Asheville City, North Asheville, Black Mountain, West Asheville, River Arts District, Weaverville, and East Asheville Markets. Worried about finding an earworm in your corn? Do not fret – corn grown with organic practices is more likely to be hosts for the notorious caterpillar. Just remove the earworm, cut off the munched top, and give the cob a good wash before cooking or eating raw. If they think it’s tasty, then it must be!
Corn doesn’t need much fuss to enjoy. Some swear by boiling corn in salted water for the best flavor, while others prefer the smokiness from grilling. If shucking corn always feels like a hassle, try cooking it without removing the husks. You can do this in the microwave, oven, or steamer pot. Once the corn is cooked, the husks and silks slip off more easily and with less mess. When buying just-picked corn at the farmers market, you can also skip the cooking entirely, and eat your corn raw, right off the cob.
Want to take it up a notch? Chef J Chong recommends rubbing cooked corn on the cob with butter and the chili oil she sells alongside her dumplings at East Asheville and North Asheville markets. Or pick up some local feta for a version of elote or Mexican street corn. Combine half a cup of crumbled feta with a fourth cup each of mayonnaise, sour cream, and chopped cilantro. Use the mixture to coat grilled corn and squeeze lime juice over. Season with chili powder or tajin. (Find feta from Spinning Spider Creamery at North Asheville and River Arts District markets, Grass Roots Farm & Dairy at North Asheville, West Asheville, and River Arts District, or Three Graces Dairy at North Asheville.)
Peppers are starting to come in at markets now, too, so you also have what you need for a great salsa. We like to combine raw corn kernels, anaheim peppers, cherry tomatoes, red onions, garlic, cilantro, and lime juice to top tacos, scrambled eggs, rice, or whatever else we’re eating. (Find anaheim peppers from Sleight Family Farm at the North Asheville Tailgate Market.)
Or make a simple no-cook chilled basil-corn soup. Cut the kernels off of three or four ears of corn and place in a blender with half a cup of basil leaves, one and a half cups of buttermilk or milk, a spring onion or several scallions, one to two cloves of garlic, juice from half a lime, and a handful of ice cubes. Blend until very smooth, then season with salt and pepper to taste. If you want, you can strain through a sieve for a smoother soup.
Also spotted at markets in recent weeks: tomatoes, cucumbers, summer squash, beets, fennel, lettuce, cabbage, broccoli, cauliflower, kohlrabi, green beans, spinach, kale, chard, mushrooms, peppers, onions, scallions, peaches, plums, nectarines, blueberries, blackberries, and eggplant. Markets offer an abundance of farm-fresh eggs and meats, including chicken, pork, beef, and lamb. You can also get bread, cheese, pastries, fermented products, drinks, and prepared foods. Find more details about farms and markets throughout the region, including hours and location, in ASAP’s online Local Food Guide.