Is it even summer without sweet corn? Sweetening up Buncombe farmers tailgate markets now, you can find yellow, white, and bicolor sweet corn from a handful of vendors. Like the taste of summer itself, corn on the cob has a way of bringing back memories—backyard cookouts, picnics, seafood boils, elotes, and more.
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.
Find sweet corn from farmers like Sleight Family Farm (North Asheville Tailgate Market), McConnell Farms (North Asheville Tailgate Market), Lee’s One Fortune Farm (Asheville City, Black Mountain, West Asheville, River Arts District, Weaverville, and East Asheville markets), Creasman Farms (Asheville City and Black Mountain markets), and Lyda and Sons Orchard (Weaverville Tailgate Market).
What else is purely summer? Peaches! This grilled corn and peach salad is perfect to serve alongside whatever else you have hot off the grill. You don’t necessarily have to grill your corn, but start by shucking three ears of corn and coring and quartering two peaches. Lightly oil and grill both on a well-oiled grill pan, outdoor grill, or skillet over medium heat until nicely caramelized with grill marks, about 2 to 3 minutes per side. While those are sizzling, make a hot honey dressing by combining a fourth of a cup of olive oil, two tablespoons of red or white wine vinegar, one tablespoon of hot honey (or regular honey with a pinch of chili flakes), one minced garlic clove, and half a teaspoon of salt. Shake in a lidded jar or stir. Pull your corn and peaches off the grill, let them cool for a few minutes, and slice the corn kernels from the cobs. To a large mixing bowl, add peaches, corn, a fourth cup minced shallots or red onion, a fourth cup of thinly sliced or torn basil leaves, and the hot honey dressing. Toss to combine. Now, adding cheese is totally optional, but if you want to, consider adding burrata dollops or crumbles of feta or goat cheese.
Get your peaches from farmers like Creasman Farms, Lee’s One Fortune Farm, McConnell Farms, and Lyda and Sons Orchard. Find basil from a number of market vendors and pick up some hot honey from Spice Witch (Asheville City Market).
Catch one of Southside Community Farm BIPOC Farmers Market this Sunday, July 26, from 1 to 4 p.m., at New Belgium Brewing. This market makes space for and celebrates Black, Brown, and Indigenous farmers, chefs, artisans, and more.
Also spotted at markets in recent weeks: nectarines, raspberries, blueberries, summer squash, zucchini, fennel, cabbage, collards, kohlrabi, broccoli, cauliflower, greens, peppers, tomatoes, green beans, eggplant, a variety of herbs, and much more. 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 winter hours, in ASAP’s online Local Food Guide at appalachiangrown.org.