How to buy corn
Buy corn from a store that has a high turnover and sells ears picked fresh daily. Look for bright green, moist husks that fit tightly to the cob. Some customers want to pull down the husks 1 inch to be sure the cob isn’t buggy and the kernels are the kind you want; some farm stands don’t allow this. If they do, kernels should be plump, filled in, and free of pest damage.
How to tell if it’s fresh
Fresh corn has tight green husks that show no signs of drying. The kernels at the top of the ear should feel plump and tender under the husks. Silks coming out of the top should be brown.
How to handle the ears after buying
To prevent drying, shuck the corn and store it in a plastic bag in the refrigerator to slow the sugar-to-starch conversion process and extend the shelf life.
How to remove kernels from the cobs
Set a cob on a cutting board so it’s parallel to the board (not standing). Working from the wide to the narrow end, cut off two or three rows at a time. Turn the corn on the newly made flat side and cut two more rows. Continue until all the kernels are off.
How to freeze kernels
Remove the kernels from the cobs, blanch in boiling water for 1 minute, drain, rinse with cold water until the corn is no longer warm, and drain again; freeze in a plastic bag.
How to steam corn on the cob
Set 2 wooden spoons in the bottom of a large pot to make a rack for the corn. Add 2 inches of water (no salt). Bring to a boil, add the corn, cover, and cook 1 minute. Turn the cobs, recover the pot, and cook 1 minute more. You need only cook the corn for 2 minutes.
How to grill ears in their husks
Grilling in the husks helps retain moisture while the high heat heightens the sweet flavor of the kernels and adds a hint of smokiness. Remove the outer layer but not all the husks, and the silk. Soak the corn in water (no salt) for 30 minutes. Heat a charcoal grill or set a gas grill to medium-high. Shake off excess water and place ears directly on the grill rack. Cover and cook, turning every 2 to 3 minutes, for 10 minutes, or until the kernels are tender when pierced with the tip of a sharp knife.
How to grill ears without husks
Grilling without the husks gives a more complex, developed flavor and adds a golden color to the kernels. Grill the corn as directed above, cooking it for 6 minutes or until the kernels are tender when pierced with the tip of a sharp knife.
VALERIE RYAN, Boston Globe, 08/12/2015