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Veggie of the Week
  • Nash's Sweet Corn
  • According to U.S. Department of Agriculture data for 2015, approximately 13.5 million bushels of corn were produced, with 39% being used for livestock feed, 30% for ethanol, 12.5% for various exports, 8% for distiller's dried grain, about 5-6% for high fructose corn syrup and other sweeteners, and 3% for starches and cereals. That doesn’t leave a whole lot for just eating!

     
    Nash’s corn is local, organic, non-GMO, and sweet. It’s the perfect way to round out your 
    summer before we launch into fall. Not only is ripe corn a sweet, crunchy, and delicious 
    addition to your menu, it has a unique fiber profile that is beneficial for digestion and has 
    been studied for its antioxidant properties, which can have beneficial impacts on a genetic 
    level. Lutein and zeaxanthin were found in the germ, endosperm, and bran of corn kernels. 
     
    Sauteed Sweet Corn with Tomatoes and Tarragon
     
    4 ears of sweet corn (about 2 cups of kernels)
    4 tablespoons butter
    1/2 medium red bell pepper, chopped (about 1/2 cup)
    4 to 5 scallions, chopped
    1 pint grape or cherry tomatoes, halved
    Salt and freshly ground pepper
    1 Tbsp. fresh tarragon leaves, chopped (or 1 tsp. dried)
     
    Shuck the corn and remove the silks. Steam or boil just until the kernels are tender. 
    Cut the kernels from the cob and set aside.
     
    Melt the butter in a large pan over medium heat. Add the red bell pepper and sauté 
    until crisp tender, 2 to 3 minutes. Add the scallions and continue cooking 1 minute longer.
     
    Add tomatoes and season with salt and pepper. Continue cooking until the tomatoes 
    are slightly softened, 2 minutes, then add the corn. Combine well, taste, adjust the 
    seasoning as needed, then stir in the tarragon. A quick and easy side dish!
     
    Recipe from www.mygourmetconnection.com