COPY FOR APPROVALCLIENT: Illinois Farm Families

PROJECT: Copy for July e-blastJOB NO: 1303-003-14

DATE: 7-16-14

Subject line: A tale of two corns

Photo caption: Chances are, the corn you see alongside the highway is field corn.

Heading: Facts about field corn vs. sweet corn

Whether its grilled, roasted, or boiled, fresh corn on the cob is a summer treat like no other. It goes with everything – burgers, steak, chicken, pork and hot dogs. If you’re driving down Illinois highways this summer along acres and acres of corn, you may think that’s a lot of sweet corn, but chances are it’s not the kind of corn you feed your family.

There are two common types of corn in the United States (not including popcorn). The corn you see alongside the highway is most likely field corn. Field corn is a grain, and makes up more than 99 percent of all corn grown. The majority of field corn is used for livestock feed, ethanol and other consumer goods as well as food uses like corn cereals, corn oil and corn syrup.

So what corn do we eat off the cob? Sweet corn! There are 7,000 acres of sweet corn grown in Illinois. It can be bought fresh, frozen or canned. If you see this growing, and it’s mature, you can grab and eat it right off the stalk, but you might want to ask the farmer first.

For more tips and advice on distinguishing between the two corns, watch this video from sweet corn farmer Paul Taylor, who farms in Rockford, Ill.

Shopping around for the best sweet corn in town

If you are craving some delicious kernels, and there are no sweet corn stalks in sight, head to your local grocery store to scoop some up. Stores like Ultra Foods get more than half their sweet corn from Illinois and the rest from neighboring state Indiana. While you’re there, follow these tips to get the best-tasting results:

Look for corn with tassels that are brown and sticky to the touch Choose corn whose husks are fresh and green, not dried out Feel each ear through the husk, without peeling it, to check for even, plump kernels Once purchased, keep the cobs cool until use

After you’ve selected your cobs, there are many options for preparing your corn:

Boiling Steaming Grilling

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Eating raw in salads Making corn soup Sautéing Preserving for later

To learn more about the corn in your local grocery stores, the farmers who grow it and to find Illinois farmers markets near you, visit our Resources page.

Bottom call-out box:

Sweet corn is easy to jazz up. Just add a few ingredients to make the flavor pop.

Subhead: Add Some Sizzle to Your Juicy Kernels With This Recipe!

Summer is a great time to try a new recipe. Now that you know the difference between types of corn, spice up those sweet cobs with this recipe!

1/4 cup hoisin sauce 1/4 cup honey 2 tablespoons reduced-sodium soy sauce 2 tablespoons lime juice 8 ears corn, husked and cut in half crosswise 2 teaspoons toasted sesame seeds 1/2 to 1 serrano chile pepper, minced 2 green onions, sliced thinly

1. Heat grill to high (450° to 550°). Mix together hoisin, honey, soy sauce and lime juice.2. Grill corn, turning often and basting with glaze, until glaze is caramelized and grill marks start to appear, about 10 minutes.3. Transfer corn to a platter and sprinkle with sesame seeds, chile pepper and green onions.4. Enjoy!

For more great-tasting summer recipes, visit www.watchusgrow.org.

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