FOOD TIP – CHOOSING, STORING AND COOKING FRESH CORN

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Choosing, Storing and Cooking Fresh CornA food tip on choosing, storing and cooking fresh corn.  You will be able to “share” these by looking at the bottom of this post and clicking on Facebook,  Twitter or Pinterest to share with your friends. Click on the picture of the little printer if you want to print the tip. 

Choosing Fresh Corn:

Choose ears of corn with bright green husks.  Dry, colorless husks are a sign the corn is old.  The ends where the corn has been cut should be white.  Brown ends mean the corn has been picked or cut for a while.  Tassels should be a golden brown and moist.  Tassels should show no sign of rot. Dry or black tassels means old corn.  Small brown holes in the husks are a sign of worms.  You should be able to feel fully grown kernels through the husks.

Storing Fresh Corn:

Fresh corn should be cooked soon after it is removed from the field or brought home from the grocery.  Immediately is always best for flavor but corn will keep in the fridge 2 to 3 days unwrapped and kept dry.

Cooking Fresh Corn:

You can grill, boil, fry, bake or microwave fresh corn. 

If boiling, husk the corn and remove the silks,  place ears in enough water to cover, add one teaspoon sugar per quart of water, bring to boil and cook 3 to 4 minutes.  Do not let corn set in water after boiling. Remove and serve as soon as corn is cooked.  Do not add salt while cooking. It will make the corn tough. The sugar brings out the flavor and adds some of the sweetness back that may have been lost from the corn once removed from the garden.

If frying, remove husks and silks from fresh corn, wash and cut corn off the cob.  Scrape the cob to get out the juice.  Melt butter in a large skillet, add fresh corn, bacon drippings and sugar.  Cook on medium high heat until corn is done about 15 to 20 minutes. Add salt to taste. Click here for my recipe: Skillet Fried Corn.

If baking in the oven, leave the husks on the corn but open enough to remove silks.  Place the ears of corn directly on the oven racks. Bake for about 55 to 60 minutes. The husks should turn a light brown on outside when the corn is done.

If microwaving fresh corn, place 2 ears in microwave in husk with silks on for about 5 minutes not touching.  Heat times vary on different microwaves so you may have to experiment. Let rest after cooking about 2 minutes. . Cut bottom off and hold silk end. Corn should pop out cleanly and perfectly cooked.

If grilling fresh corn, you can pull the husks down and remove the silks or leave silks on and cook in husks like in the microwave. Grill for about 12 to 15 minutes and cut bottom off, hold silk end and corn should pop out cooked.  You can also grill wrapped in foil. You can add butter and your favorite spices to corn.

Don’t Forget to Pin this food tip on fresh corn.  Choosing, Storing and Cooking Fresh CornClick here to check out other tips from our site: Tips From The Southern Lady Cooks. We have over 100 boards on Pinterest with over 113,000 followers that will give you lots of recipes, ideas and interesting stuff to post. You can follow us on Pinterest here: The Southern Lady Cooks on Pinterest.  

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4 Comments

  1. Love your posts with your many recipes & hints

  2. Hi. I was wondering if when frying the corn will the juices thicken on its own ? I remember my grandmothers fried corn and remember it being thickish but, I never knew if she thickened it or did it thicken on its own. Thank you and thank you for all your posts I have learned many a thing from them. May God bless. Anna

    • The Southern Lady says:

      I don’t thicken mine. I just add a little butter and bacon drippings. If you click on the words “Skillet Fried Corn” in this post it will take you to my recipe Anna and thank you for your kind comment.

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