If you’re a corn lover, you know our stores carry fresh, sweet corn nearly year round. From mid-July through early September, however, customers have discovered seasonal Colorado corn is worth the wait. Grown in the area around Olathe on the Western Slope of Colorado, this high-mountain-valley corn benefits from rich soil, fresh clean air and water melted from the mountaintops. Warm, sunny days and cool nights bolster the sugar content resulting in sweet and tender cobs.

Each ear of Colorado corn is packed with, on average, 800 juicy bi-colored kernels. This corn was bred to maintain a high level of sugar after harvest. Otherwise, corn has a tendency to immediately convert its sugar into starch once removed from its stalk. Our Colorado corn is picked by hand at its peak of flavor to guarantee the tender milky kernels aren’t damaged by machine methods. We’ve partnered with the farmers to ensure the harvested corn is immediately on its way to your store’s Produce Department.

Colorado corn is so tender, sweet and delicious, you don’t even have to cook it! Add it fresh to salads, soups and salsas, or, if you prefer, boil, steam, microwave, grill or even bake ears of corn. If you like to boil your corn, cook it a mere 45 to 60 seconds. Don’t add salt to the boiling water – it will toughen the corn. Some like to add sugar to the boiling water, but you won’t need it for our naturally-sweet Colorado corn!

One method to boiling corn requires leaving the husks and silks in place. Drop whole corn with husks and silk in large pot of boiling water. When the water returns to a boil, the corn is done. Gently pull back and remove husks and silk. You may find silks are easier to remove using this technique. If you want to prepare corn in advance for a crowd, place cooked ears in a large pot of lukewarm water until ready to serve.