- Select corn that has a nice, green and fresh husk and tassel; older corn will have a dry-yellowish husk with a darker tassel.
- Choose corn that is nice and full; sometimes a smaller ear gets mixed in. Go ahead a peel back a little to see the top of the corn to make sure.
- You’ll want corn that has the perfect-sized kernel. If it’s too big it may be too tough; if it’s too small it may be immature.
- I prefer to leave corn in the husk until I’m ready to cook it, but you can always husk it at the store if you prefer.
- Make sure to store corn in the fridge until ready for use. Just keep in mind that the fresher the corn, the better it is – ideally you’ll want to eat it right away because corn turns to starch quickly.
– Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables — some you won’t find anywhere else.