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Jul 25, 2013 10:32 AM

Local YELLOW corn, I don't care how far I have to drive

I really need yellow corn (I wouldn't eat white corn if they gave it away, but that's just me) to make corn pies. I have used bicolor and it's OK, but I have to be authentic for some of these pies. I grew up putting the water on before running out back to pick the corn - I know, I'm a dinosaur. I don't mind a 50-mile radius, and I'm headed to Dietrich's for my lard, so if there's anything between Philadelphia and Allentown, and as far west as Reading, I'll go there.

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  1. Given those conditions I'd stick with Produce Pete's in West Chester. I used to wait 'till it was boiling before I opened the door.

    2 Replies
    1. re: danbee1

      As long as we are on this subject, please enlighten me to how much water to use in the pot for a cooking of about 3-5 minutes for the corn.
      Some say fill to the top of the corn, others say steam with as little water as possible.
      Which is it? We all seem to like our corn with a little crispy bite rather than done through but not raw.
      Going to Pete's today.

      1. re: arepo

        I always boil mine but take it out pretty quickly; I'd say two minutes in a soft boil though I've never actually timed it. Maybe even less. If I were to try steaming I'd say do it completely out of water (as in steamed dumplings or such) but it will probably take much more time that way. Now's the time to experiment! Found really good corn for $2/dozen in Intercourse last week. $2!!!

    2. My mom used to start the pot too dberg. She also used to fertilize the corn with a paint brush. I'm going to Frankenfield very soon, today maybe and I'll check. His corn has names and he should have some yellow.

      1 Reply
      1. re: givemecarbs

        Only bi and white at Frankenfield for now. I'll give you a heads up when the yellow is in.

      2. Pete's Produce in Westtown has yellow Mirai corn today.

        2 Replies
        1. re: CindyJ

          ...I want to add, we had the yellow Mirai yesterday and it was sensational! About the best corn I've had so far this year.