What's the best way to pick, store and boil fresh corn?  

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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When buying fresh corn, look for green, supple husks. You don't need to strip corn to check it: just peel a tiny bit of husk from the tip and lightly poke a kernel; the juice should spurt out.

Corn, like most produce, is at its best when eaten just moments after coming out of the field. But for the many of us who don't happen to live near the farm, keep the husks on and refrigerate fresh corn for up to three days.

To boil corn, strip the husks and silk off and plunge very fresh farm stand corn in boiling water for just 30-60 seconds. Store bought corn will generally take closer to about 3 minutes. When corn is cooked too long, it gets tough. But when cooked right, corn at this time of year is a sweet treat.

For another great way to prepare corn, see Corn on the Grill.

Marge Perry
Aug, 2010
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