Corn: A Local Treasure

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Corn and Tomato salad

As I ride throughout the countryside in Union County, I see lots of corn growing. Some of the stalks are in the early stages and some are fully grown. This is pretty cool because corn is a native plant to North Carolina. When the first settlers arrived they found corn already growing. Although a lot of the corn produced in our county is used for grain or other purposes, local farmer’s also produce corn that is great for our dinner tables. When shopping for local corn, consider that in North Carolina the growing season is from April to late August and early September. During this time, you will begin to see the best prices for fresh corn.

Fresh corn on or off the cob is always a summer treat. Did you know that corn has health benefits, too? Corn is rich in Vitamin B12, folic acid, and iron. This helps to produce red blood cells and reduce the risk of Anemia. For a new way to enjoy corn, try this recipe for corn salad by Lena Abraham at your next barbeque.

Corn Salad

Yields 6 servings / Prep Time 15 mins.

Ingredients

 4 c. fresh or frozen corn, defrosted

1 c. cherry tomatoes halved

1/3 c. crumbled feta

1/4 red onion, finely chopped

1/4 c. basil, thinly sliced

3 tbsp. extra-virgin olive oil

Juice of 1 lime

Kosher salt

Freshly ground black pepper

Directions

Toss all ingredients together in a large bowl, then season with salt and pepper. Serve as a cold salad.