Corn

photo of an ear of cornShenot’s… Where Corn is King!

At Shenot’s we grow only finest corn varieties to absolutely delight our customers (and family).

We grow more than ten varieties of sweet corn, including white and bi-color, on approximately 35 acres of the farm. From July through late September, the corn offered in our market is picked fresh daily: rain or shine. That practice ensures the highest sugar content possible.

Picnic orders of five dozen or more may be placed at our market, by calling 724-935-2542, or through our contact form. (Of course, our ability to fulfill the order depends upon availability.)

Cooking Instructions

Boil: Place corn in a large kettle of UNSALTED boiling water; salt may toughen kernels. Cover and cook four – seven minutes.

Steam: Put one-inch of water in a kettle with a steam rack. Bring the water to a boil.  Place corn on the rack and steam covered eight – ten minutes.

Microwave: Place four, husked ears in a dish with two-three tablespoons of water, and cover with plastic wrap. Cook six-eight minutes on high. Let stand for five minutes to finish cooling.

Grill: Remove silk from ear and pull husk back over corn.  Soak in cold water for ten minutes.  Grill four inches from heat surface.  Cook 15 -20 minutes turning occasionally.

Roast in Foil: Remove husk and silk.  Brush with melted margarine or butter.  Wrap in foil and roast on grill for 15 – 20 minutes.