Corn on a cob: choice and first preparation

Useful to know

When choosing corn on the cob, it looks for fresh green sheathed leaves and well-formed, dense grains. Preparation begins with removing the leaves and silk threads and rinsing the cob. Iowa State considers brewing, baking, and other ways of preparing, rather than just one mandatory method. [1]

Before cooking, decide how you will serve the corn. The whole cob is convenient for a single portion; the separated grains are more easily included in a salad or other dish. It is a choice of format, not a reason to promise a certain taste with every purchase.

Store the fresh corn in a refrigerator instead of leaving it as a permanent decoration on the counter. [1] When planning, buy a quantity that you will actually prepare. The larger package does not benefit if some of it remains unused.