How to Pick Corn That's Fresh & Sweet

Picking the freshest corn at a grocery store or farmer's stand up might exist even easier than you'd call back.

No barbecue is complete without fresh corn on the cob, slathered in butter and sweet every bit can be! Whether information technology's grilled, boiled or wrapped in salary, corn is anybody's favorite side dish. Of course, before the actual cooking begins, you accept to pick which ears of corn to bring home from the grocery store.

Hither are a few quick tips on how to choice corn and make sure you grab the very best cobs:

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one. Check the husk

First, take a look at the outside of the corn, the husk. You lot want the corn husk to be bright green, wrapped tightly confronting the corn and slightly damp. These are the freshest cobs! Don't choose any husks that are starting to yellow or feel dry out. You'll want to cheque the husk for small brown holes, which hateful insects and should exist avoided. Take a peek at the bottom of the corn where the ear was broken off the stem in the field. If this area is chocolate-brown, the corn is probably a couple days old and not the freshest choice.

Pro Tip: Equally tempting as information technology might exist, don't peel back the husk! This shortens the shelf life of the corn, causing it to dry out. Need to use your corn upwards quick? Try these fresh corn recipes.

Pesto Corn Salad with Shrimp

This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. —Deena Bowen, Chico, California

Slow-Cooker Sriracha Corn

A restaurant here advertised Sriracha corn on the cob, only I knew I could make my ain. The golden ears cooked upward a little sweet, a little smoky and a little hot—perfect if you enquire my three teenage boys! —Julie Peterson, Crofton, Maryland

Corn Quesadillas

My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown handbag lunches, so pack the salsa, too. —Darlene Brenden, Salem, Oregon

Love apple and Corn Cheesy Pastry Bites

Local veggies and herbs have a magical knack for inspiring me to melt. After my CSA box arrived, I used the fresh ingredients to create this adorable appetizer. —Kristen Heigl, Staten Island, New York

Grilled Chicken and Mango Skewers

The inspiration for this recipe came from the charbroiled chicken skewers I used to relish while strolling along Calle Ocho in Miami on Dominicus afternoons. Experience gratuitous to garnish them with sesame seeds or spritz them with fresh lime juice. —Wolfgang Hanau, West Palm Embankment, Florida

Ricotta, Tomato & Corn Pasta

I love to make healthy meals with produce from my latest farmers marketplace trip. This pasta takes simply 30 minutes from pantry to dinner table. You can easily get in a meat entree by calculation cooked, shredded chicken. —Jerilyn Korver, Bellflower, California

Grilled Corn Relish

This colorful bask is a bully way to go kids to eat their veggies. Information technology's an instant upgrade for hot dogs! —Ellen Riley, Murfreesboro, Tennessee

Lycopersicon esculentum-Herb Grilled Tilapia

This super tilapia with ginger and lemon takes dinner over the top with minimal prep. Grilling the fish in foil is about as easy equally it gets. —Trisha Kruse, Eagle, Idaho

Jalapeno Popper Mexican Street Corn

One of the best things nigh summer is fresh sweet corn, and this recipe is a definite standout. We love its flossy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado

Cheesy Ham & Corn Chowder

When the twenty-four hour period calls for a warm bowl of chunky soup, we brand a big pot of the goods—potatoes, corn, ham and cheese. —Andrea Laidlaw, Shady Side, Maryland

Fresh Corn and Love apple Fettuccine

This recipe combines delicious whole wheat pasta with the all-time of fresh garden produce. It'due south tossed with centre-good for you olive oil, and a piddling feta cheese gives information technology bite. —Angela Spengler, Tampa, Florida

Southern Cornbread Salad

To feed a crowd, especially when I want to make a good impression, I make this center-popping cornbread salad. It's beautiful in a trifle bowl. I dear it in summer, when we tin can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri

Fresh from the Garden Wraps

We moved into a house with a garden that needed tending. Using the herbs we found, we made these fresh-tastic wraps for our first dinner at that place. —Chris Bugher, Asheville, North Carolina

German Brat Seafood Boil

The grilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's e'er a striking with my family. —Trisha Kruse, Eagle, Idaho

Baked Sweetness Corn Croquettes

These delicious corn croquettes are baked similar muffins instead of fried. They can be served with butter, but my family prefers salsa as an accessory. —Karen Kuebler, Dallas, Texas

Summer Tomato Salad

My crazy good salad has carmine tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Bailiwick of jersey

Pesto-Corn Grilled Peppers

We grill nigh daily and enjoy using fresh produce from our garden. These pepper halves filled with a basil-seasoned corn mixture is my husband's favorite recipe. —Rachael Marrier, Star Prairie, Wisconsin

Scrap-Crusted Grilled Corn

For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, endeavour different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado

Grilled Corn Medley

Who knew a shop-bought dressing could add together and so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing exercise the rest! —Gustation of Home Exam Kitchen

Zucchini & Sweet Corn Souffle

As novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family unit requests this corn souffle side dish ofttimes, then it'southward a keeper. —Carol Ellerbroek, Gladstone, Illinois

Summer Orzo

I'm always looking for fun ways to utilise the fresh veggies that come up in my Customs Supported Agriculture box, and this salad is one of my favorite creations. I similar to improvise with any I have on hand, experience free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania

Summer Garden Fish Tacos

I like to serve fish tacos with quinoa and blackness beans for a complete and satisfying meal. If y'all've got them, add colorful summer toppings like brilliant peppers, dark-green onions or purple carrots. —Camille Parker, Chicago, Illinois

Slow-Cooked Cajun Corn

My husband loves corn on the cob, and I dear this slow-cooker recipe considering I don't accept to stand at a hot stove. Nosotros like a little spice, so the Cajun seasoning works well for us, but any spice blend works. —Audra Rorick, Lyons, Kansas

Basil Corn & Tomato plant Bake

I think this is the ultimate dish to make when sweet Jersey corn is in season. Combined with tomatoes, zucchini and basil, it makes for a spectacular side for brunch, lunch or dinner. —Erin Chilcoat, Cardinal Islip, New York

Chorizo Burrito Bowls

I'm always on the chase for fast and filling meals. Craven sausage makes an awesome one-dish dinner by itself or served with brown rice in a burrito. —Elisabeth Larsen, Pleasant Grove, Utah

Maryland Corn Pops

Fresh-picked sweet corn is a large thing in Maryland. Here's my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland

Grilled Southwestern White potato Salad

This salad is perfect with a grilled steak for a Tex-Mex repast, and most of it tin can fifty-fifty exist prepared out in the backyard. Poblanos and cayenne brand it pop. —Johnna Johnson, Scottsdale, Arizona

Jalapeno Buttermilk Cornbread

If you're from the South, you accept to take a good cornbread recipe. Here's a lightened-upward version of my mom's traditional cornbread that tastes merely as delicious. —Debi Mitchell, Flower Mound, Texas

Grilled Spicy Corn on the Cob

During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. At present we spice up the ears every chance we get. —Bernadette Walker, Waco, Texas

Grilled Tomato with Fresh Corn

Grilling the tomatoes and corn makes this side dish feel special and it'southward then simple to do. I like to serve it with French breadstuff, but it's "killer" dished up on its own. —Roxanne Chan, Albany, California

Smokin' Spiced Corn

My dad, the family gardener, grew corn in affluence, and then it graced our table A LOT. This is 1 of the ways my grandmother spiced information technology up on the grill. —Shirley Hodge, Bangor, Pennsylvania

Shrimp & Corn Stir-Fry

I brand this seafood stir-fry at summer'southward stop when my garden is producing enough of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. —Lindsay Honn, Huntingdon, Pennsylvania

Freezer Sweet Corn

People ask me how to freeze corn on the cob because my frozen corn tastes as good equally fresh! This manner it stays crisp-tender and at present I can have "fresh" corn whatsoever time of the year. —Judy Oudekerk, St. Michael, Minnesota

Corn Fritter Waffles with Spicy Maple Syrup

My family unit used to vacation at a resort in Vermont that served corn fritters with maple syrup. Now when I serve these waffles for breakfast or supper, I'm transported back to those simple days of babyhood. —Jennifer Beckman, Falls Church building, Virginia

Frogmore Stew

This picnic-manner medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. Information technology's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay merits to its origin. No matter what you call it, this i-pot wonder won't disappoint! —Taste of Abode Test Kitchen, Milwaukee, Wisconsin

Summer Tomato Salad

My crazy practiced salad has cherry tomatoes, squash and blueberries together in 1 bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Jersey

Sweet Corn and Irish potato Gratin

This tasty tater gratin side dish combines great garlic and onion flavor, and kids love the prissy crispy topping, too! —Jennifer Olson, Pleasanton, California

Zippy Chicken and Corn Chowder

Gently spiced corn chowder is always a proficient option for kids, only feel complimentary to rev up yours with hot pepper sauce. This chowder's a lifesaver on busy weeknights. —Andrea Early, Harrisonburg, Virginia

Corn with Cilantro-Lime Butter

I similar to utilize fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio

Layered Grilled Corn Salad

This has been a become-to dish for me throughout the years. It's great equally a side or can be served for a lite lunch in lettuce cups, with warm crusty bread. —Angela Smith, Bluffton, South Carolina

Kathy's Herbed Corn

My husband and I agreed that the original recipe for this corn needed a little jazzing up, and then I added the thyme and cayenne pepper to suit our tastes. At present fresh summertime corn makes a regular appearance on our grill. —Kathy VonKorff, North College Hill, Ohio

Farmer's Market Corn Salad

I love fresh corn on the cob, specially grilled, and so I am ever looking for innovative means to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida

Sauteed Corn with Cheddar

My husband only likes this kind of corn, then I make this about one time a week. Plus, information technology's so piece of cake that anyone can brand this in a jiffy! —Sarah Cope, Dundee, New York

Fresh Spinach Tamale Pie

I got this recipe from my mother, who loved quick and easy meals for dinner. I made a few variations by adding spinach, bell peppers and fresh corn. The changes were well worth it––my family and friends beloved this dish!—Nancy Heishman, Las Vegas, Nevada

Smoky Grilled Corn on the Cob

We love corn and are always looking for new ways to relish it. This tastes smashing right off the grill but leftovers are delicious in salads and tacos. I similar to let the corn cool, cut it off the cob, so top it with butter and fresh cracked pepper. —Rachel Smith, Vicksburg, Michigan

Fresh Corn Fettuccine

I actually love corn then information technology wasn't much of a leap to effigy out that with the help of a nutrient processor, I could turn fresh corn kernels into an terminate-of-the-season sweet sauce that'south ideal over pasta. —Lily Julow, Lawrenceville, Georgia

Grilled Corn Hummus Tostadas

This recipe is a combo of Mediterranean and Mexican cuisines, giving information technology a unique taste. Avocado and hummus may sound like a weird mix, but they actually go together well. —Lauren McAnelly, Des Moines, Iowa

Mexican Street Corn Bake

Nosotros discovered Mexican street corn at a festival. This easy 1-pan version saves on prep and cleanup. Every Baronial, I freeze a lot of our own fresh sweet corn, and I use that in this recipe, but store-bought corn works only likewise. —Erin Wright, Wallace, Kansas

Spicy Corn Kabobs

Corn transforms from and then-then kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California

Garlic Corn on the Cob

Information technology makes the flavor of the corn really popular!

two. Pay attention to the tassel

The cute piffling fluff of stuff at the top of the corn is pretty important. Information technology'due south actually the corn silks sticking out of the husk, and it's called the tassel. When choosing your corn, go along in listen that the tassel should be calorie-free brownish or gold, and slightly mucilaginous to the touch. Have a good whiff of the tassel—information technology should smell sweet with no signs of decay. Avoid corn that has a dry or black tassel, or a tassel that feels mushy. These are all signs the corn is former.

iii. Give the corn a clasp

Instead of peeling back the husk to peek at the corn kernels, give information technology a squeeze instead. By gently squeezing the ear of corn, you can feel the kernels through the husk. Start from the lesser and squeeze the whole cob, working your manner to the top. The ear of corn should feel nice and firm, and the individual kernels should experience plump. You lot shouldn't exist able to feel any voids where kernels are missing. Exist sure to pass on any cobs that have soft spots.

four. Go along it fresh at dwelling

In one case you get dwelling, information technology'due south fine to shop your corn at room temperature if you're going to cook it inside the adjacent few hours. (Y'all can also melt ASAP and freeze for afterward.) If y'all don't plan on eating it for another day or so, it'due south best to air-condition the corn in the crisper with the husks on, tightly wrapped in a plastic purse.

Then, bring out the butter and salt—it's time to eat! Here'south our quick guide on how to boil corn, plus our all-time bootleg herb butters.

We're all ears for these recipes.

Jalapeno Popper Mexican Street Corn

Ane of the best things virtually summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado Get Recipe

Easy Grilled Corn with Chipotle-Lime Butter

Grilling corn in the husks is so like shooting fish in a barrel. There'due south no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Gustation of Home Exam Kitchen, Milwaukee, Wisconsin

German Brat Seafood Boil

The grilled bratwurst and onion add a smoky season to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho

Maryland Corn Pops

Fresh-picked sweet corn is a big thing in Maryland. Here's my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland

Fleck-Crusted Grilled Corn

For my version of Mexican street corn, I roll the ears in crushed chips. For actress pizazz, endeavour unlike flake flavors similar ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado

Grilled Sweet Corn

Since we have plenty of fresh sweetness corn bachelor in our area, we use this recipe often in summer. Parsley, chili pulverisation and cumin accent the corn'due south merely-picked flavor. —Connie Lou Hollister, Lake Odessa, Michigan

Slow-Cooker Sriracha Corn

A eating place here advertised Sriracha corn on the cob, but I knew I could brand my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you enquire my three teenage boys! —Julie Peterson, Crofton, Maryland

Carolina Crab Boil

This pot is a fun way to feed a crowd for a tailgate. You can serve information technology two means: Drain the cooking liquid and pour out the pot on a paper-lined tabular array so folks can dig in, or serve it as a stew in its liquid over hot rice. —Melissa Pelkey Hass, Waleska, Georgia

Spicy Corn Kabobs

Corn transforms from then-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California

Grilled Spicy Corn on the Cob

During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice upwardly the ears every chance we go. —Bernadette Walker, Waco, Texas

Tedious-Cooked Corn on the Cob

I like to eat corn all year long, so I came upward with this recipe. It'southward my favorite side to serve when I make sloppy joes. Y'all can use a butter substitute for a skinny version of this corn. —Teresa Flowers, Sacramento, California

Frogmore Stew

This picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No thing what you phone call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Baked Chili-Lime Corn

Tart lime and spicy chili powder offer vibrant flavor contrasts in this easy broiled corn dish. —Lawrence Davis, Saint Louis, Missouri

Grilled Corn with Dill

I similar to peel the husks back and rub ears of sugariness corn with delicious dill butter before putting them on the grill. The butter melts over the golden kernels as the corn steams inside the husk. —Jeannie Klugh, Lancaster, Pennsylvania

Corn with Cilantro-Lime Butter

I like to utilise fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio

Bacon-Wrapped Corn

After one seize with teeth of this grilled corn on the cob, you'll never go back to your sometime style of preparing information technology. The incredible flavor of roasted corn combined with bacon and chili pulverisation is sure to please your palate and bring rave reviews at your adjacent lawn barbecue. —Lori Bramble, Omaha, Nebraska

Herbed Grilled Corn on the Cob

I'd never grilled corn until concluding summer when my sister-in-law served information technology for us. What a care for! So simple, yet delicious, grilled corn is at present a must on my summer carte. —Angela Leinenbach, Mechanicsville, Virginia

Kathy's Herbed Corn

My husband and I agreed that the original recipe for this corn needed a piffling jazzing upward, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. —Kathy VonKorff, North College Colina, Ohio

Chipotle Lime Corn Cobs

In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese and served with lime and chili powder. This is my family's take on the dish, with our ain flavor enhancements. —Carolyn Kumpe, El Dorado, California

Cazuela

I learned to make this dish while we were living in Republic of chile for a few months. Nosotros grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota

Buttery Horseradish Corn on the Cob

For a July Fourth charcoal-broil, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California

Sweet Corn with Parmesan and Cilantro

A footling tart and a bear on sassy, this fun fashion to ready corn volition be a striking. Just a few minutes of pan frying gives it a delightful golden color. —Faye Sloan, Las Vegas, Nevada

Garlic Pepper Corn

I've loved corn served with this elementary seasoning since I was a child. It makes corn on the cob extra special. —Anna Minegar, Zolfo Springs, Florida

Grilled Street Corn

Mexican food is my grandmother's favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. —Ashley Crainshaw, Shawnee, Kansas

Corn on the Cob with Lemon-Pepper Butter

Roasting fresh-picked corn is as quondam equally the Ozark hills where I was raised. My Granddaddy Mitchell ever salted and peppered his butter on the border of his plate earlier spreading it on his corn, and I did the same every bit a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—information technology'southward a favorite! —Allene Bary-Cooper, Wichita Falls, Texas

Basil Grilled Corn on the Cob

Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to brand information technology gustatory modality even more like summertime. —Caitlin Dawson, Monroe, Ohio

Cajun Boil on the Grill

I came up with these everything-in-ane seafood packets for a family reunion, since the recipe can exist increased to feed a bunch. The foil steams up within, so open advisedly. —Allison Brooks, Fort Collins, Colorado

Spiced Grilled Corn

The wonderful spice mixture doesn't add heat, only great flavor. This just may be the all-time corn you've ever had! —Taste of Home Test Kitchen

Fiesta Grilled Corn

We love Mexican food and corn on the cob. And then I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.—MacKenzie Severson, Germantown, Maryland

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Source: https://www.tasteofhome.com/article/how-to-pick-corn/

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