This week’s bag features Sweet Corn, which is not only delicious but also a rich source of vitamins A, B and E and very high in fiber! Corn on the cob can be boiled, baked, grilled or even microwaved.
Shuck the corn by peeling back the husk and completely removing it. Remove excess silk with a vegetable brush or a damp paper towel. To store corn, leave the corn in the husk and refrigerate as soon as possible. If corn has been husked, place it in a plastic bag and store in the refrigerator. It is best to eat it as soon as possible. Corn cut off the cob can be frozen for 6 months to a year.
What else is in the bag?
This week’s Meal Kit Recipe is Corn and Swiss Chard Sauté!
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