An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Kana OkadaCorn
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.
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How to Choose Corn
Look for grassy green, tightly wrapped husks; glossy, pale yellow silks (sticky ones indicate freshly picked ears); and a moist stem. Choose ears that are firm to the touch, as loose husks are a hint that the kernels have dried and shrunk. If the market lets you peek inside the husks, check for dried-out kernels; otherwise, squeeze the ear to make sure the kernels are closely spaced, firm, and round. -
How to Store Corn
Corn is best eaten within 24 hours of purchasing it (the sugar begins turning to starch the minute the corn is picked), but unshucked ears in a bag will keep for up to 3 days in the refrigerator. 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
Fresh corn is most delicious at its simplest: steamed or boiled and eaten right off the cob. Very fresh corn can be cut off the cob and tossed raw into salads.
—Katrine AmesReal Simple Corn Recipes:
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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.
Find out what's in season in your area right now, then locate a farmers' market near you.
