In the mood for corn-on-the-cob?
When you’re at the grocery store, look for tightly-wrapped, bright green husks with plenty of silk coming out of the top. (Sticky strands indicate freshly-picked ears!) The husks should be moist, and the corn should feel firm and heavy for its size. If you can, take a peek to check that the kernels are plump, uniformly shaped, and closely spaced.
When you get the corn home, pull the husks off the corn and use a vegetable brush or a soft-bristle toothbrush to remove any stray silk. To cut off the kernels, hold the shucked corn vertically, with one end resting on a rimmed baking sheet to catch the kernels, and run a knife down the ear, close to the cob.
And don’t just settle for butter as a topping. We’ve got four delicious recipes that will spice up this summer snack.