Originating in a one-acre field in 1985, the family-owned business marks a quarter of a century of pleasing the palates of area corn lovers this summer.
The unofficial start to the 2010 sweet corn season got underway last week when the first ears of corn were harvested from the Elgin family's fields.
"My wife, Tom's mother, said we ought to put that acre down here in sweet corn," said business patriarch Jim Elgin, of his late wife Theresa. "We got 1,300 dozen."
From there, a business was born.
According to the Elgin's son Tom, who took over the ownership of the business along with his wife Maria in 2009, the business has grown ever since. Today, the family raises sweet corn on 24 acres - all of it on interlinking local fields.
"Next year, we plan on expanding," Tom said of the plans for additional crop-growing land.
Like those with any specialty product, the Elgins have developed a loyal following among sweet corn lovers
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So, what's the secret to Elgin corn?
While the family has experimented with different plant seeds over the years to find one that most appeals to the taste buds of area corn consumers, also important is the timing of the harvest.
The Elgins' team of eight or so pickers, who are primarily high-school aged workers, make their way to the field each morning at 5 a.m. to pick that day's harvest.
"We have learned over the years, as we went along, that you don't distort the corn," Jim said. "You let it work its way right up the line. It stays nice … with the dew. It stays cold all day long as long as you keep the sun off it."
"We try to pick rain or shine," Tom added, "unless its too muddy to get the tractor in the field. That's very seldom."
Typically, the Elgins' corn is ready for picking by mid-July -this year the first corn was ready on July 15, and the season lasts for four to six weeks.
For many area residents, feasting on the Elgins' sweet corn is a right of summer. To prove the point, Jim relates a phone call he received about three years ago.
"She said I was up (at one of the selling sites) three times and I could not find any sweet corn," Jim recounted. "She said, 'Do you know what it feels like not to have sweet corn?' I said, 'I sure know.'"
How to prepare sweet corn?
Boiling
Fill a pot with water and bring it to a boil. Insert husked and de-silked ears into boiling water (once the ears are inserted, the water will quit boiling temporarily). When the water starts to boil again after the ears are inserted, wait another three minutes and remove the corn.
Microwave
For best results in the microwave, leave the husk on the corn. Do not soak the corn. Place four ears on a plate and cook four minutes (for additional ears add 45-60 seconds per ear of corn). Turn the plate 180 degrees, roll the ears to the other side, and cook another four minutes. Carefully remove the corn.
Grill/Open Coals
Soak corn in cold water, with the husk on, for at least 1 hour. Take out the corn and place it on the grill. Cook corn on one side until husk starts to appear dark, then turn the corn over and repeat procedure.
Source: elginssweetcorn.com