Will kernels get stuck in your teeth? Probably. But summer corn is worth it. Look for taut, green husks and yellow to light brown silk tips. It’s OK to peel back a sliver of husk to check for plump kernels, but don’t disrobe the cob. It won’t stay as fresh. Want new ways to enjoy corn? Ear ya go.
A medium ear will give you about ½ cup of kernels. In the off season, use frozen corn in any of these recipes. Thaw, then pat dry if it’s very wet.
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For the sweetest corn, go for just-picked from a local farm. The sugar in corn starts converting to starch the moment the ear is plucked, so freshest is always best.
For more great ideas for cooking with corn, listen to this week’s episode of “Things Cooks Know,” which you can also find on iTunes!