Sweet corn shoots up fast! Because it grows so tall and thin, individual stalks don’t stand much of a chance against strong gusts of wind. That’s why, when you’re planting corn in your backyard, it’s best to plant them in blocks of several rows rather than one long line. Not only does this help them brace each other, but it also means you’ll have a nice, big harvest to look forward to.
Harvest time can vary
There are tons of different sweet corn varieties out there, and they don’t all ripen at the same time. This is actually great news for your summer schedule—you can pick a variety that fits around your vacation plans! Depending on what you plant, your corn could be ready anywhere from late July all the way through early October.
How can you tell when sweet corn is ready?
So, how do you know when your corn is perfectly ripe and ready for the dinner table or for freezing? Here are a few tell-tale signs to look for:
- The silk at the top of the ear has dried out.
- Those silks have turned a dark brown or even blackish color.
- If you puncture a kernel with your fingernail, the liquid that pops out is milky white.
That “milk test” is the gold standard. If the liquid is white, you’ve hit the “milk stage,” and it’s go-time for harvesting. If the liquid is still clear and watery, the ears need a little more time on the stalk.
How to harvest and prep
To harvest, you can either snap the ears off by hand or use a knife to cut them away. Don’t worry about being too delicate with the plant—sweet corn is an annual, so once the harvest is over, the stalks are headed for the compost pile anyway.
One pro tip: try to process or eat your corn within about eight hours of picking it to keep that peak sweetness and freshness. If you’re planning to freeze it, make sure to blanch the ears first. If you’re ready to eat right away, most corn takes about 20 minutes to cook, whether you’re boiling it in a pot or tossing it on the grill.
