Minnesota Prairie Roots

IF THE TASTE OF SUMMER can be defined in one word, then perhaps that would be “sweetcorn.”

Whether fresh from the garden, vended at farmers’ markets, sold at self-serve roadside stands or purchased at a local grocery store, Minnesota-grown sweetcorn tastes of earth and sky, sun and rain. There’s nothing quite like biting into that first corn of the season.

Right now an abundance of locally-grown sweetcorn can be found throughout southern Minnesota. Randy and I picked some up at a stand just off State Highway 3 between Faribault and Dundas at Little Prairie Sunflower Maze, Pumpkins & Produce. I proclaimed it the best corn I’ve ever eaten. Randy reminded me that, given this was our first sweetcorn of the summer, I may have been biased in that declaration. But the corn was good, really good.

I shared my assessment with a young couple who pulled into Kaden Ernst’s roadside stand while I snapped photos of his business on wheels complete with homemade signage and an honor system drop box for payment. Ernst also offers the option of scanning a QR code and paying via Venmo. The pair, who recently moved to the area from San Diego, seemed pleased to hear my blue ribbon endorsement of this sweetcorn grown by a young man pursuing an agronomy degree. Ernst has vended his sweetcorn and other produce at roadside stands since high school and I was happy to promote his product.

Likewise, I could endorse many other local growers, including Hein’s Extra Sweet Corn, a family-run business since 1997. When Hein’s signs start popping up around Faribault, I know it’s time to purchase some corn. Customers can buy the fresh-picked-daily sweetcorn at the farm site four miles south of Faribault along Rice County Road 45 or at Hy-Vee grocery stores in Faribault, Owatonna or Mankato. Randy and I have also bought plenty of corn through the years from growers at the Faribault Farmers’ Market.

Many decades ago, I ate corn grown on my southwestern Minnesota childhood farm. Whatever corn we didn’t eat fresh, we froze in preparation for winter. “Making sweetcorn” was an all-day event which began with my dad and Uncle Mike harvesting a pick-up bed full of corn from their plantings. Then we, meaning adults and kids alike, husked the corn before Mom blanched it and the men cut the kernels from the cobs for packaging and freezing. That corn tasted of earth and sky, sun and rain in the deep of a frigid Minnesota winter. Just as sweetcorn still tastes today of earth and sky, sun and rain in the heat of a Minnesota summer.

© Copyright 2025 Audrey Kletscher Helbling