It's the most wonderful time of the year.
, you'll want to know how to pick it, how to store it, and how to make it taste good even if you made a not-so-good choice. Read on for the answers.First, know that the fresh, local corn is sweetest . Since peeling back the layers will dry out the corn for other shoppers , look for full, heavy ears with gapless rows of fat kernels and tight, green husks, and glossy silk.Sadly, corn starts to lose its sweetness as soon as it’s picked . Happily, that’s all the more reason to eat it fast .
Keep unhusked ears in a plastic bag in the fridge and use within three days. If you’re ambitious, blanch the cobs in boiling water, then cut off the kernels and store them in bags in the freezer for up to one year. You'll have cornNo, you don't need to prop the corn on a bundt pant or in a small bowl stacked in a big bowl or buy a special kernel-stripping device. Simply lay a shucked ear on your cutting board, then use a sharp knife to zip off a strip of kernels, creating a flat side.
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