A telltale sign of summer is when we can get our hands on sweet, juicy corn. None is better than Brentwood Sweet Corn from California’s San Joaquin delta region. We had a chance to sit down with Glenn Stonebarger from G & S Farms to tell us the secret behind great corn.
What makes G & S corn unique vs. other types?
We hold ourselves to the highest standards when it comes to quality. We use only High Eating Quality Varieties, which are harder to grow, but worth it. It creates a product with a tender pericarp (skin) and is extremely high in flavor. That’s the signature sweetness you taste in a delicious bite of corn that makes you think of summer.
Why does the Brentwood region produce the best sweet corn?
Hot summer days and cool nights from the breeze across the delta create a micro-climate perfect for growing sweet corn.
Do you have a favorite recipe you’d like to share?
There’s nothing better than roasted sweet corn brushed with melted garlic butter, sprinkled with chipotle seasoning, topped with cotija cheese and a dash of Tapatio hot sauce. It is easy, let’s the main ingredient shine and perfect on a hot summer night.
What’s one thing people probably don’t know about sweet corn?
With the high eating varieties that we grow, you typically only harvest one ear per stalk. While that may seem like a lot of work, the final product is what we care about most.
Why is non-GMO so important?
We believe that the natural breeding process preserves the integrity of the produce. There are a lot of short cuts that can be taken with genetically-modified corn, but we think the results of our natural process speak for themselves: nothing tastes quite like G & S Farms’ Brentwood Corn.