Native to the Americas, corn is thought to have originated in either Mexico or Central America. Corn has played and still continues to play a vital role in the livelihood of many native cultures. It has been utilized for not only sustenance but shelter, fuel and more. Corn is known scientifically as Zea mays. This reflects corn’s traditional name, maize, by which it is known throughout many areas of the world.
In addition to the yellow and white sweet varieties, there are many kinds of flour corn, including red, blue, pink and black. Buy sweet corn that has been stored in a cool or shaded place; heat and/or direct sunlight rapidly converts the sugars in the kernels to starch. Look for corn with fresh, green husks. They should envelope the ear and not fit too loosely around it. Examine the kernels, pulling back part of the husk; they should be plump and tightly arranged in rows.
Store corn in a plastic bag in the refrigerator for up to 3 days, but don’t remove its husk since this will protect its flavor.
Fresh corn has a fairly short season in the Bay Area. To freeze the cob or kernels to use later in the year, blanch for about five minutes first. For broiling or barbequing, leave the husk on the corn, but soak the husk in water first to protect from burning.

In Season

June, July, August, September, October

Recipes with Corn

Potato-Crusted Halibut with Corn, Tomato, and Green Bean Salad

Keith Hammerich, Culinary Arts and Hospitality Studies at CCSF

Summer Corn Montadito with Padrón Peppers and Shaved Manchego

Brett Emerson, Contigo

Corn Fritters with Serrano Honey and Gremolata

Colin Duggan, Urban Tavern

Grilled Corn and Arugula Salad with Smoked Tomato Vinaigrette

Joanne Weir, Copita Tequileria y Comida

Articles about Corn

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

July 02, 2014

Volunteer of the Month: Rafael Zuniga

Rafael’s passion for good food stems from his work with children and youth.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »