Without a doubt one of my popular pictures on Facebook lately has been a photo I snapped of our dinner the other night, Mexican Sweet Corn.
We live in Fresno and here in the Central Valley, the Fresno State Agricultural Department is well known for growing the most incredible sweet corn AND since it is only available for a few weeks a year it’s pretty popular in these parts! In fact in the first three days the corn was available, they sold over 70,000 ears of corn!
The corn went on sale at 8am – I was there about 7:30 and the line wrapped completely around the building, the corner and down the dirt road. These long lines aren’t anything new though, last year when I arrived around 9:30 and the line was much longer, so I was was happy to see the short (long) line and pleasantly surprised to be number 161 in line!
A little over a hour later I was on my way home with two dozen ears of corn. (By this point I’m sure you’re all rolling your eyes, right?) Is the corn really worth the wait? YES!! I look at it this way….now that I’m blogging full time, I spend my time honing my craft! (Are you buying this? :D) Bottom line is the corn is that good. It’s amazingly sweet, crunchy and delicious. Without a doubt it’s the best sweet corn I’ve ever had!
An ear of corn offers your daily serving of vegetables. It is high in fiber and has vitamins B & C, magnesium and potassium and is a good source of antioxidants. Though corn is high in carb’s, it’s really about portion control.
Speaking of portion control…..this made it kinda difficult. Because we had feasted on corn almost every night, I thought it was time to change it up a bit and make some Mexican Sweet Corn. Honestly, this corn is so good, it really didn’t need it, but it was just a different way to serve it. So here’s to summer and to all the sweetness of summer’s bounty!