Like summer itself, sweet corn season is both short and sweet – May through October, depending on where you live in North America – here’s everything you need to know to make the most of it.
There are two varieties of sweet corn widely available: yellow and white. The difference between these two corn varieties goes beyond the color of the kernel. Yellow corn has large, flavorful kernels, while white corn has smaller, sweeter kernels. If you want the best of both worlds, seek out a third, hybrid variety that features both yellow and white kernels.
When purchasing corn, look for bright green, tight-fitting husks and fresh-looking silk. Peel a bit of the husk back to have a look at the kernels, they should be plump and of consistent size. Once home, store in the refrigerator, wrapped in a damp paper towel, for up to two days. Fresh corn is the best corn, as it begins to lose flavor as soon as it’s picked, so look for those farm stands!
There are many ways of cooking corn from the grill to the slow cooker to the stovetop to the oven, and don’t forget about the microwave. The recipes above will give you all the information you need to know to cook it to perfection; but if you want the basic cooking method, follow the directions below.
- To boil corn: First, husk ears and remove silk. Place corn in a pan, add water to cover and 1 tablespoon sugar. Boil uncovered 5 to 7 minutes.
- To microwave: Husk ears as described above. Then, wrap ears in waxed paper and place in a dish. One ear will need to cook for 2 to 3 minutes, and two ears will cook 3 to 4 minutes.
- To grill: Husk corn and wrap in aluminum foil. Grill 12-18 minutes over medium heat.
We’re not out of ideas yet! Explore even more sensational corn recipes.