CORN Season!

A basket of sweet corn, three ears partially husked
Fresh local corn is super tasty, not starchy, subtly sweet, and in prime season. What’s great is that it’s available in almost every market and in every state.

Buy it
Buy it and eat it fresh, don’t store for more than two days if possible.
Leave it in the husks, resist pulling back the husk to check the kernals. Feel it and makes sure it feels firm all the way to the tip.
Store it in the refrigerator.
Choose ears that are heavy for their size and have pale golden silks.

Cook it – 3 options…
grilled-corn
Grill it: Heat a bbq to about 375°F. Remove silks, but keep husks in tact. Pull husks around corn. Place over medium to low heat for a nice smoky flavor. Cooking time will depend on the size of the ears. You can also grill it shucked over direct heat for great smoky char. It takes about 8 minutes total cooking time.

Cook it in a pot: Bring a large pot of salted water to a rapid boil. Add the husked corn, cover and remove the pot from the heat. Let stand until crisp-tender, about 5 minutes.

In the microwave: Microwave shucked corn, no more than 4 at a time, on high, for 2 minutes each ear. You can microwave them in the husks and silks, by the way, and after they are through cooking, the silks literally slide right off the corn, it just requires a little more cooking time.

Flavor it
Schmear corn with lots of fix-ins, pre or post cooking. Like herbs and butter mixtures, lime zest and juice and chili powder, mayonnaise and spices, shredded cheese, or even wrap it in pastrami.

Quick Tip Cutting
cutting-corn
Easiest and cleanest way to cut kernels off the cob.

Eat it Plain and Simple
Or use it in these delicious recipes:
Summer Corn and Tomato Salad
Chickpea, Corn and Dill Salad
Romaine Salad and Corn Salad with Avocado Dressing
Sweet Corn Salsa
Pastrami Corn and Red Pepper Saute
Fennel Red Pepper and Corn Salad
Pan Seared Cod with Cilantro Vinaigrette and Creamed Corn
Corn Soup with Imitation Crab or Smoked Salmon

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