How to Buy, Store, and Prepare Corn

Enjoying corn on the cob—or any summer corn dish for that matter—starts at the grocery store or farm stand and continues in your kitchen. For the juiciest, sweetest summer corn, it's important to select the freshest cobs; corn is at its very best right off the stalk.

Here, we detail what to look for to choose the freshest corn, how to store corn if you are cooking it the same day (or if you aren't using it right away), and the best ways to prepare the vegetable to ensure you serve this summer treat at its peak.

How to Shop for Corn

When shopping at a farm stand or your local grocery store, there are three things to look for to ensure you are buying the freshest ears of summer corn:

1. Look for bright green fresh husks that fit snugly around the cob. Yellowing or browning husks that feel dry indicate that the corn is not as fresh and should be avoided if possible.
2. Once you've selected a nicely husked ear, peel back just enough of the husk to peek at the top of the cob and ensure that the kernels are plump and intact, coming right up to the tip of the cob.
3. Check the long threadlike strands between the husk and cob; these are called corn silk. Healthy, fresh corn should have strands that are very pale green to white or light golden. If they are browning, dried up, or black, this indicates that the corn isn't as fresh. The corn could still be good if the bottom unexposed strands are still moist and light colored.

How to Store Corn

Refrigerating corn speeds up the conversion of sugars to starches, taking away more and more flavor the longer it stays cool. That's why the fridge isn't necessarily the best place for storing corn.

If you intend to consume summer corn the day you bought it, store the ears at room temperature. If you're not using the corn right away, but will use it within three days, store corn with the husk on in brown paper bags or wrapped tightly in plastic in the vegetable drawer.

How to Freeze Fresh Corn

If you plan to wait longer than three days to eat your fresh corn, it's best to freeze it—you'll lock in that summer sweetness before it turns to starchiness. You can freeze the corn kernels raw or after very quickly blanching them in a large pot of salted water; drain, cool, and pat dry before freezing.

1. Remove the kernels from the cob and freeze in a single layer on a rimmed baking sheet.
2. Once frozen, scrape the kernels from the baking sheet into plastic freezer bags, seal, label, and store in the freezer for up to six months.

How to Prepare Corn on the Cob

Nothing says summer like a buttery ear of corn on the cob. Whether you are grilling or boiling, the prep is similar:

Boiling

If you are boiling the cobs, you need to husk the corn. That means peeling off and removing the husk, then removing the corn silk. This can be done with your hands, but we recommended using a stiff bristle brush for the fastest removal.

Grilling

To grill corn directly on the grates for a tasty caramelized char, you will need to husk the corn—but we recommend a slightly different technique. Pull back the husk rather than completely removing it.

Make sure to soak the corn first and then pull the husk back over the stem, leaving the bottom intact. Then tie the husk together with soaked butchers twine or a thin long strand of husk.

Grilling in the Husk

The other option for grilled corn is to leave the husk on the cobs when grilling; they act as a built-in steamer, so corn absorbs grilled flavor while staying juicy and plump without any char. Make sure to soak the corn in water for 15 to 30 minutes prior to grilling to prevent the husk from drying out and burning on the grill. This will also add a bit more moisture for the steam effect.

You can leave the silk under the husk when grilling with the husk on; it will fall off easily when you husk the corn after it is cooked. If you are serving the corn in the husk or prefer no silk, peel back the husks, leaving them intact on the stem, and remove the silk. Then re-cover the cobs with the husks.

How to Remove Corn Kernels From the Cobb

Everyone seems to have their own trick or go-to tools for removing kernels from the cob. Here's our go-to technique: Start with husked cobs with the corn silk removed. No matter which method you choose, use your hands to snap the whole cob in half crosswise to create a flat surface, so the cob doesn't slip while you work. Then lay the half cob flat side down on the cutting board and remove the kernels typewriter style with a knife, rotating the corn as you slice them off from top to bottom.

Collecting Corn Milk

Corn milk is basically any remaining juices you can extract from the cob after the kernels have been removed. We think collecting the milk is worth doing, so you can soak up every bit of corn goodness. These juices contain the essence of that bright corn taste with a touch of starchiness, which adds flavor and body to soups, risotto, pasta sauces, and pretty much any corn dish you make. Corn milk is also the key to making cream-free creamed corn dishes, like this Creamless Creamy Corn Soup.

To collect corn milk, simply scrape the cob with the back of a spoon or the back of a knife after removing the kernels and collect the liquid.

What to Do With Used Corn Cobs

Don't discard the cobs after you cut off the kernels and extract the corn milk. They can be used to make corn stock.