Corn

Sweet, fresh-picked corn—yellow, white, or butter-and-sugar (a combination of both)—is one of the joys of summer. A little butter, a shake of salt, and life is good.

Season: May through September.

How to Choose Corn
Look for tightly wrapped bright green husks with plenty of silk coming out of the top (sticky strands indicate freshly picked ears). The husks should be moist, and the corn should feel firm and heavy for its size. If you can, take a peek to check that the kernels are plump, uniformly shaped, and closely spaced.
How to Store Corn
Fresh corn tastes best within a day of purchase, but unshucked ears should keep for up to 3 days tightly wrapped in a plastic bag in the refrigerator. (The older the corn gets, the starchier it becomes.) Loose kernels or cobs can be frozen in a resealable container for up to 3 months; blanching them first helps preserve color, flavor, and texture.
How to Use Corn
Corn on the cob can be boiled, steamed, or grilled. Cut kernels are delicious in quick sautés or tossed raw into salads and slaws. Before cooking, pull the husks off the corn and use a vegetable brush or a soft-bristle toothbrush to remove any stray silk. To cut off the kernels, hold the shucked corn vertically, with one end resting on a rimmed baking sheet to catch the kernels, and run a knife down the ear, close to the cob.

—Katrine Ames and Sue Li

Real Simple Corn Recipes:
See all Corn recipes »
How To: Freeze Corn
Nothing quite captures the flavor of summer like sweet corn eaten right off the cob. Follow these simple steps for selecting and freezing the perfect kernels, and enjoy this fresh vegetable out of season.