comscore So many options for delicious, sweet, local corn | Honolulu Star-Advertiser

So many options for delicious, sweet, local corn

Honolulu Star-Advertiser logo
Unlimited access to premium stories for as low as $12.95 /mo.
Get It Now
  • JAMM AQUINO / 2007

Summer corn — oh, so sweet. Crunchy kernels bursting with juicy sugar makes you think you’re noshing on sugar cane.

Always buy island-grown corn. Hawaii’s farmers grow some super-sweet varieties that can’t be beat. Besides, the fresher the corn, the sweeter it is: With time, sugar in the corn turns to starch. So corn on the cob from the mainland, at least a week old, might not be as sweet even though kept well chilled.

Keeping corn chilled is a good idea when you buy it. It will help to slow down the sugar-to-starch conversion. But even better is to buy corn, cook it and eat it the same day.

Hawaii-grown corn cobs are usually lopped off at the top. There’s a caterpillar that loves to feast on sweet corn, just like we do, so farmers often cut off the top to remove the pest.

Fresh corn needs just a few minutes of steaming to cook; slather it with butter and a sprinkling of salt and start chomping. Cut kernels off the cob, using a sharp knife; toss into a salad, sprinkle over pasta — yes, you can eat it raw. Cook kernels in butter and combine with fresh soybeans for an island-fresh version of succotash.

Hawaii food writer Joan Namkoong offers a weekly tidbit on seasonal products, many of them locally grown. Look for "Fresh Tips" Wednesdays.


Comments have been disabled for this story...

Click here to see our full coverage of the coronavirus outbreak. Submit your coronavirus news tip.

Be the first to know
Get web push notifications from Star-Advertiser when the next breaking story happens — it's FREE! You just need a supported web browser.
Subscribe for this feature

Scroll Up