When purchasing corn, look for bright green ears with moist husks and silk. Kernels should be fully formed even near the tip of the ear. Corn will begin to lose its sweetness as soon as it is picked, so it is best eaten fresh. If not used immediately, the ears should be kept refrigerated.

Corn can be boiled, steamed, microwaved, grilled, or baked on the cob, as well as removed to make cornbread, pudding, creamed corn, succotash, and a variety of other dishes. Depending on the preparation method, different tips can help corn keep its sweetness and flavor:

• Add one teaspoon per quart of water when boiling to help replace natural sugar in older ears.
• For a low-fat alternative to butter, rub ears with lemon or lime wedges and sprinkle with salt, pepper, or other seasonings.
• If cooking corn ears in the husk, peel back the husk and rub them with butter prior to preparation for a rich, buttery taste.
• To keep husks snug against ears, tie outer husks around the ear prior to cooking.
• Dip ears in water prior to grilling or baking to prevent scorching.
• To control butter application, butter a slice of bread to roll the ear along.

Regardless of the cooking method, corn is quick and easy to prepare and can be used for a wide range of delicious side dishes. Bon appetit!