No barbecue is complete without fresh corn on the cob, slathered in butter and sweet as can be!
Whether itsgrilled,boiledorwrapped in bacon, corn iseveryonesfavorite side dish.
Check the husk
First, take a look at the outside of the corn, the husk.
You want the corn husk to be bright green, wrapped tightly against the corn and slightly damp.
These are the freshest cobs!
Dont choose any husks that are starting to yellow or feel dry.
Youll want to check the husk for small brown holes, which meaninsectsand should be avoided.
If this area is brown, the corn is probably a couple days old and not the freshest choice.
Pro Tip:As tempting as it might be, dont peel back the husk!
This shortens the shelf life of the corn, causing it to dry out.
Need to use your corn up quick?Try these fresh corn recipes.
Its actually thecorn silkssticking out of the husk, and its called the tassel.
Take a good whiff of the tasselit 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 old.
Start from the bottom and squeeze the whole cob, working your way to the top.
The ear of corn should feel nice and firm, and the individual kernels should feel plump.
You shouldnt be able to feel any voids where kernels are missing.
Be sure to pass on any cobs that have soft spots.
(you’re free to also cook ASAP andfreeze for later.)
While most prefer corn on the cob, salads are best enjoyed with uniformly cooked kernels.
Try this hack the next time you want tocut corn off the cob.
Then, bring out the butter and saltits time to eat!
Have you ever boiled cobs with milk?
Learn how to makecorn on the cob with milkand butter for the ultimate summer side dish.
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