You have to resist the urge to peel back the husk.
I have unusually high standards for sweet corn. This is undoubtedly because I grew up in California’s Central Valley, where incredible produce was just part of life. (Fresno State’s famous sweet corn slathered in butter truly set a very unfair standard.) But it’s also because sweet corn has one quality most summer vegetables don’t: when it’s good, it’s unforgettable. When it’s bad, there’s no hiding it.
No matter how you cook corn on the cob, it’s the freshness that makes all the difference. A just-picked ear is noticeably sweeter than one that’s been sitting around in the grocery store for a while. Fortunately, you don’t have to guess which is which. The freshest ears leave plenty of clues—you just have to know where to look. Much like choosing the perfect watermelon, the outside will tell you almost everything you need to know.
How to Choose the Freshest Corn
Check the husk
Start with the husk. It should be bright green, wrapped tightly around the ear and still feel slightly damp. Those are all good signs that the corn is fresh.
Skip any ears with yellowing or dried-out husks, and look for tiny brown holes, which can be a sign that insects have gotten to the corn before you. While you’re there, take a look at the bottom of the ear where it was snapped from the stalk. If that cut end is dark brown and dried out, the corn has probably been sitting around for a while.
Tempting as it may be, resist the urge to peel back the husk. It may seem like the easiest way to inspect the kernels, but opening the husk causes the corn to dry out faster.
Pay attention to the tassel
Those wispy strands sticking out of the top of the ear can tell you a lot. Fresh corn should have light brown or golden silks that feel slightly sticky. They should smell fresh and faintly sweet—not musty or sour. If the silks are black, brittle or slimy, it’s best to choose another ear.
Give the corn a squeeze
Instead of peeling back the husk, give the ear a gentle squeeze. It should feel firm, and you should be able to feel rows of plump kernels beneath the husk. If you notice large gaps where kernels are missing or find soft spots along the cob, keep looking.
How to Keep Corn Fresh at Home
Sweet corn starts losing some of its natural sweetness soon after it’s picked, so it’s best to cook it as soon as you can.
If you’re using it later the same day, leaving the corn on the kitchen counter is perfectly fine. Otherwise, store it in the refrigerator with the husks still on, tucked inside a plastic or reusable produce bag to help keep the ears from drying out.
If you happen to buy more than you can use within a few days, corn freezes beautifully. Cook the corn first, then freeze the kernels so they’re ready for soups, chowders, casseroles and your other favorite recipes long after corn season is over.
