Buying and storing

Fully ripe sweet corn has bright green, moist husks. The silk should be stiff, dark and moist. You should be able to feel individual kernels by pressing gently against the husk.

Ideally, corn should be cooked and eaten immediately after picking since its natural sugar declines as soon as it has been picked.

Between purchasing and cooking, keep the corn moist and cool. Pack in a cooler for the trip home from farm or market and immediately refrigerate in a plastic bag. Use within two or three days.

Preparing

Before cooking, remove husk and any remaining bits of silk. Trim the cobs, remove undeveloped tip ends or any disfigured kernels. If boiling fresh sweet corn, cook for 3 to 4 minutes for young cobs, 5 to 7 minutes for mature cobs. If steaming, cook corn for 7 to 11 minutes, depending on size (small cobs, 7 minutes; medium, 9 minutes; large, 11 minutes).

To barbecue, soak four large cobs, with green husks, in cold water for at least 30 minutes. To avoid flare up, trim off any loose strands of husks. Place on grill over medium-high heat; close lid and grill, turning frequently, for about 20 minutes or until husks are charred and corn is tender. Let cool slightly, then cut kernels off the cobs. For charred marks, place the stripped cobs on the grill for a few minutes until brown on all sides.

To microwave, husk sweet corn and place cobs on microwaveable baking dish, and cover with plastic wrap. If cooking only 1 or 2 cobs, wrap individually. Microwave on High power 2 minutes per cob or just until tender. Let stand 2 minutes before unwrapping.

Corn can also be frozen after a brief blanching.

Sweet corn is an excellent addition to mixed vegetable dishes such as succotash, rich "puddings" and crisp fritters. It's well-suited to flavourful sweet relishes. Baby ears of corn have long been prepared as tender pickles.

Sweet corn

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