How to Buy, Store and Cook with Corn


By Danielle Walsh

There's nothing like biting into an ear of corn with sweet, plump, buttery kernels in the summertime. That's because corn is at its absolute best when it's in season. Whether you're roasting it on hot embers, tossing it with lime, tomato, and avocado to make a salsa, or dry toasting it in a pan and dressing with a delicious creamy sauce, there's no better time than July, August and September to eat this all-American staple. Check out our tips for buying and storing sweet, summery golden corn, and read on for a slideshow of recipes.

It's best to buy corn that's as fresh as possible and still in the husk. Look for green husks that are not too dry and that have moist golden silk. Peel one side of the husk down just a little to check that the kernels are plump and in tight, evenly spaced rows. Then fold the husk back up to prevent drying.

Corn is best eaten the same day it's purchased. Store unhusked corn loose in the refrigerator. For best flavor, use it within two days. Husked corn should be refrigerated, stored loosely in plastic bags, and used within two days.

Check out the slideshow above to discover how to make corn salsa, grill corn and even pickle it!

15 Spring Pastas
Salmon Common Mistakes
Lunch al Desko
How to Boil an Egg
13 Recipes for Binge-Watching

More From Kitchen Daily:
10 Best Barbecue Side Dishes
Surprising Secrets of America's Favorite Snack Foods
13 Incredible Hot Dog Toppings

Originally published