Sweet corn is the taste of summer in the Midwest. The moment an ear is picked, its sugars begin converting to starch. That is why u-pick sweet corn tastes better than anything from a grocery store, you pick it and eat it the same day.
When to go
Sweet corn season in the Midwest runs from July through September. Early varieties start in July, with peak picking in August. Most u-pick corn farms open daily during the season, but the best picking is in the morning when the ears are cool and full of moisture.
Corn is wind-pollinated, and successful pollination requires a long block of rows, not a single row. This means u-pick corn fields are large and well-established. If a farm has corn, they usually have a lot of it.
What to bring
- A large bag or wagon. Corn is bulky. A bushel holds about 48 ears.
- A sharp knife. Some farms want you to cut the stalk, others want you to snap the ear. Ask at the check-in.
- A cooler with ice. If you are not eating the corn within an hour, cool it immediately.
- Bug spray. Corn fields in August have mosquitoes.
Which varieties to look for
Most u-pick corn farms grow bicolor varieties (yellow and white kernels) like Peaches & Cream or Bodacious. These offer a balance of sweetness and corn flavor.
Supersweet (Sh2) varieties have very high sugar content and hold their sweetness for days after picking. They are crisp but can have a tougher skin.
Synergistic varieties combine the tenderness of normal corn with the sweetness of supersweet. These are increasingly common at u-pick farms.
How to pick
Grab the ear firmly at the base and twist downward while pulling. The ear should snap off cleanly. If the farm prefers cutting, cut the stalk 2 inches below the ear.
Select ears with green, tightly wrapped husks and brown, damp silks. Avoid ears with dry or black silks, they are over-mature. Feel the ear through the husk, it should be full and plump from top to bottom. Do not peel the husk to check the kernels, this is considered poor etiquette at u-pick farms.
After the pick
Eat sweet corn the day you pick it if possible. If not, refrigerate immediately with the husks on. Do not remove the husks until you are ready to cook.
To freeze: husk the corn, blanch whole ears for 5 minutes, cool in ice water, drain, and either freeze whole or cut the kernels off the cob. Frozen corn is good for soups, chowders, and side dishes for up to 6 months.
Find a farm
Iowa, Illinois, and Indiana have the highest concentration of u-pick sweet corn farms. Browse farms by state to find a corn field near you.