Corn 101

How to select and store this summertime favorite, plus 12 tasty recipes.

Corn on the Cob With TarragonKana Okada

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.


Read More About:Popular Ingredients

Related Content

Ham and Black-Eyed Pea Salad

6 Ideas for Leftover Easter Ham

Don’t want to let post-holiday ham go to waste? Use the extra to make everything from breakfast pizza to pasta gratins.

What do you think about this article? Share your own solutions and ideas

View Earlier Comments

Quick Tip


If you don’t have a Parmesan rind on hand, try stirring in ¼ cup grated Parmesan just before serving.