Everyday Food, Volume 5 September 2003

Sweet, tender corn can be enjoyed in so many ways -- in a bacon saute, a cheese-filled spoon bread, and, of course, right off the cob.

Types of Corn
Corn is in season from May through September but is at its peak in most places in late summer. Of the many varieties of sweet corn, the most commonly found are yellow, white, and bicolor (yellow and white).

Buying Corn
Look for ears that are fully encased in bright green husks and topped with golden brown tassels. Pull back just enough of the husks to make sure the kernels are in tight rows covering the entire cob all the way to the tip. These silks should be pale.

Storing Corn
Since corn begins to lose its natural sweetness as soon as it is picked, fresh corn is best eaten the day it is purchased; if not, you can refrigerate ears in their husks for up to two days.

Basic Techniques
Removing Silks
After peeling back the husks, use a paper towel to pull off the browned, frizzy top and to rub off the silky strands.

Shaving Kernels
Cut off tip of cob and stand the ear in a wide bowl to catch the kernels, then with a very sharp knife, slice downward.

Freezing Corn
Raw or cooked kernels can be frozen in resealable plastic bags for up to six months. Be sure to write the date on the bag with a marker for future reference.

Cooking Corn
Before grilling or roasting corn, pull back the husks, remove the silks, then replace the husks. When steaming or boiling corn, remove both the husks and the silks.


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