Corn

Sweet tender kernels on or off the ears (cobs) make corn America’s most popular vegetable. Corn is a versatile cereal plant native to America and available in many varieties. Not only are corn kernels enjoyed as a vegetable, but they’re also the base for other common staples such as cornmeal, corn oil, corn syrup and cornstarch.

How to Buy

Choose bright green, tight-fitting husks with fresh looking silk and plump but not too large kernels.

How to Prepare

Refrigerate unhusked corn until ready to use. (Corn is best when eaten as soon after picking as possible.) Husk ears and remove silk just before cooking.

How to Cook Conventionally

Boil: Place ears in enough unsalted cold water to cover (salt toughens corn). Add 1 tablespoon sugar and 1 tablespoon lemon juice to each gallon of water if desired. Heat to boiling. Cover and boil 6 to 8 minutes.

Steam: Covered 5 to 7 minutes or until tender.

How to Microwave

Wrap ears in microwavable plastic wrap. Or place in 8-inch square microwavable dish and add 1 tablespoon water; cover with vented plastic wrap. 1 ear: Microwave 2 to 3 minutes, turning once. Let stand 2 minutes. 2 ears: Microwave 3 to 4 minutes, turning once. Let stand 2 minutes. 4 ears: Microwave 6 to 8 minutes, turning once. Let stand 2 minutes.