4 years ago
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Colin Lyons, our produce buyer, explains what makes Amaize
sweet corn stand out from the rest.

Minnesotans are fanatical about their corn. When I was working part time in one of our stores’ produce departments, the number one question during the month of June was, “When will you get local sweet corn?” Minnesotans crave it! I think this is because it is the quintessential fresh summer produce item.

Traditionally, the sweet corn preference of Minnesotans has been what we call bi-color corn. This is the corn that has both yellow and white kernels mixed together on the cob. There are many very delicious varieties of bi-color grown all over Minnesota. We carry these varieties throughout the year with some of the best coming from our local growers.

So what is the very best corn available right now?

The answer is Amaize! Amaize is a white variety of sweet corn that is unlike any other corn you have tasted. At first bite, the tender kernels pop off of the cob with a liveliness you don’t get with other corn. They have a delicate texture and a sweetness that I have not found from any other corn.

I can honestly say that Amaize is the best corn I have eaten (and that’s saying a lot coming from a guy whose job revolves around produce).

Amaize corn is the result of 22 years of development by George Crookham and Bruce Hobdey. The duo tested more than 10,000 varieties of corn before they found the perfect texture and sweetness. Amaize is bred through traditional hybridization methods and is not genetically modified.

Amaize is local, too! Grown exclusively for Lunds & Byerlys by one of our local growers, Bert Bouwman, our Amaize corn is hand harvested to ensure the utmost quality. Located in Brooklyn Park, Minnesota, Bert’s farm takes great care from seed to harvest to bring us the very best corn available.

Looking for great recipes and cooking instructions? We have four ways to season corn on the cob.

My favorite way to cook Amaize is on the grill. I completely husk the corn, apply a little butter or oil, salt and pepper and then grill for just a couple of minutes on each side. The key to corn is to not overcook! Overcooking corn will cause it to be mushy and less flavorful. Just three or four minutes in boiling water or on the grill will do the trick!

For a real treat, sprinkle with some paprika and grated parmesan cheese just at the end until the cheese melts. Or use our Lunds & Byerlys Corn on the Cob Seasoning – hickory smoked salt blended with garlic, pepper, onion and a touch of sugar to enhance the flavor of corn.