3 ways with fresh corn

Everyone knows that it's great on the grill, now try it in soup, salads, and even ice cream

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Best way to buy corn For convenience, you may be tempted to buy husked corn wrapped in plastic. However, for optimum flavor, get corn in the husk; the covering keeps it moist and fresh, and slows down the conversion of natural sugars into starch. The longer corn is off the stalk, the less sweet it becomes, so look for ears with pliable husks, sweet-smelling tassels, and no browning on the stem ― all signs of fresh-picked corn.

Best way to boil corn The easiest way to cook corn is to bring a pot of unsalted water to a boil, drop in the husked ears, cover, and turn off the burner. The heat of the water will gently cook the kernels, and the corn will stay hot for at least an hour. Serve with butter, salt, and freshly ground black pepper.

Best way to grill corn When simple boiled corn loses its appeal, try this: Pull back (without detaching) the outermost layer of each husk. Remove inner leaves and silk, then brush kernels with olive oil or melted butter and dust with chili powder. Pull up the still-attached outer husk to cover each cob, tie it shut at the top with kitchen twine or a strip of husk, and grill the ears over a medium-hot fire (you can hold your hand 5 in. above cooking grate only 5 to 7 seconds) until tender, 10 to 15 minutes. Serve with wedges of lime for squirting if you like. (Alternatively, you can husk the ears, season them, and wrap them in foil before grilling.)


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