The ACP headquarters and manufacturing facility is located in Cedar Rapids, Iowa – a “flyover state” who has produced more corn than any other state for nearly two decades. However, most of the corn crop throughout Iowa is field corn, which is used for ethanol, livestock feed, sweeteners, etc. A small percentage of the total is sweet corn – which is a summertime delicacy for many. According to the USDA, Iowa farmers in 2014 grew almost 2.4 million bushels of corn on 13.2 million acres of land, compared to 3,393 harvested acres of sweet corn in 2012.
Two ACP employees are proud to call themselves Iowa farmers. ACP Senior Technical Specialist Curtis Rottman (left) and Manufacturing Engineer Jacob Kubik (right) go from the office to the field most days. While they each grow beans and corn, Curtis recently began growing sweet corn as well.
The AMSO35 steams fresh sweet corn on the cob to perfection, while still maintaining nutritional value and integrity. Here’s a tip from ACP Corporate Chef Sandy Gibilisco to check for quality: The closer the kernels and straighter the row… the sweeter the corn!
For optimal results, shuck each fresh ear of corn prior to cooking. Place the corn on a perforated shelf in a ½ size high heat amber pan. Pour ½ cup water into the bottom of the pan. Heat in the AMSO35 at 1:45 per pound of corn. Season with salt and butter, serve immediately.