Look for: Grassy green, tightly wrapped husks. If possible, pull them back to see the kernels. Otherwise, squeeze the ear to feel whether the kernels are closely spaced, firm, and round. The silk should be glossy and pale yellow, the stem moist.
Store: Refrigerate ears unshucked in a bag.
Shelf life: Best within 24 hours of purchasing, though it will last 3 days.
Use: It’s hard to beat corn on the cob. If the corn is very fresh, try tossing raw kernels with tomatoes, Feta, extra-virgin olive oil, vinegar, salt, and pepper.
- Cool Southwestern Salad With Corn and Avocado
- Spicy Shrimp With Corn and Quesadillas
- Honey Chicken Skewers With Grilled-Corn Salad
- Corn on the Cob With Tarragon (shown)
- Parsleyed Corn Cob
- Black Bean and Corn Salsa
- Southwestern Beef Chili With Corn
- Linguine With Broccoli Rabe, Bacon, and Corn
- Spicy Grits With Chorizo, Leeks, and Corn
- Sausage With Cabbage and Corn Saute
- Creamy Shrimp With Corn and Bacon