Sweet corn is so versatile and delicious. It goes into salads, soups, casseroles, and more. In this guide, you’ll learn tips and trick on choosing the best corn, the best way to cut it, storing tips and inspiring recipes to use up all the corn!
Have you got a great harvest of sweet corn from your garden, or is your local farmers market stocked up? You’re in the right place to learn about this fantastic vegetable and how to use it in various recipes.
The best way to choose sweet corn:
Look out for the following signs when harvesting or buying sweet corn from your local farmers market:
- Husks should be green, tight, and not dried out.
- It’s a good indicator that the corn is fresh if any exposed silk feels moist.
- Avoid the corns with any holes in the husks, s there might be worms inside.
- Give the ear a squeeze moving from the bottom to the top of the ear to identify if its solid, the kernels are firm and filled out from the one end to the other end.
TIP: Don’t pull the husk down at farmers’ markets as it speeds up the process of drying out the kernels and is super annoying for the farmers and other customers.
How do you remove the husk?
There’re so many hacks and tricks, but the quickest method is to get a plastic bag, this process gets messy.
- Place the plastic bag on your countertop. Start at the tip of the corn and literally tug the husk and as many of the silk threads as you can all the way down to the base of the corn.
- Repeat until all the husks and silk threads have been removed.
TIP: Don’t remove husks until you’re ready to cook the corn! I know it’s tempting when grocery stores provide a large garbage bins for removing the husks!
How to cut corn kernels off the cob:
To cut off the corn kernels, I like to use a Bundt pan and a very sharp paring knife.
Set the corn vertically in the middle of the pan, as shown below, and cut down the kernels starting from the top. The pan will catch all the kernels without making a mess.
The trick is to keep the kernels from drying out, so keep the husks on. I like to refrigerate the corns in a reusable silicone containers, be sure to remove as much air as possible.
Store corns for up to three days in the refrigerator.
Most people swear by blanching and then freezing corns/kernels. But I’ve frozen corns and kernels with great success. They cook and taste just like fresh ones!
Corn can be frozen for up to a year, which is great when you have a good harvest or if you’re like me and love corn all year round. If you’re freezing for longer than a month, I highly recommend vacuum sealing them to prevent freezer burn.
Must-Try Sweet Corn Recipes:
Sweet corn is great when you simply drop them into a boiling water for 2-3 minutes and lather it with butter and salt.
And of course, grilling is another fantastic way to cook a corn in summer time! But the choices and versatility don’t end there!
Hot side dish ideas:
- Creamed corn – Literally takes just 3 ingredients and it’s oh-so delicious!!!
- Fresh corn fritters – Another one of my absolute favorite ways to serve sweet corn!!
- Slow cooker ham, corn, and potato soup – Delicious comfort dish!!
- Classic corn casserole – Easy creamy side dish for any occasion!
Cold side dish ideas:
- Simple corn salsa – Such a fun summer dip bursting with flavors!
- Add corn to your basic salads for extra crunch
Butter and salt are great, but these toppings are a must-try:
- Wrap each ear with 3 strips of bacon and grill.
- Drizzle over some pesto and add your favorite cheese and grill.
- Spice it up with some old bay seasoning and mayo.
I hope you love this Corn 101 as much as I enjoyed putting it together! Enjoy your harvest.