Summer is time for some a-maize-ing corn

F
ew things say “summer” like a freshly picked ear of sweet corn, cooked to perfection and served up with a light coating of butter and sprinkle of salt! Corn is now available in markets year-round, and locally grown varieties can be purchased during its peak from July through September. Corn grows in “ears;” each ear is covered in rows of kernels that are then protected by the silk-like threads called “corn silk” and encased in a husk. Can you believe that each ear of corn has around 800 kernels? They are always arranged in an even number of rows.
The corn on the cob that we all love and enjoy is sweet corn, which is one of four basic types of corn. The other three are field (dent) corn, flint (Indian) corn, and popcorn. Sweet corn or “corn on the cob” is picked and eaten while the ears are in the immature milk stage and the kernels are tender.
The current 2015–2020 Dietary Guidelines for Americans recommend that people consuming 2,000 calories per day eat 2.5 cups of vegetables in their daily diets. Corn is technically a “whole grain” and not a vegetable. One ear of yellow sweet corn is approximately 90 calories. It provides beneficial nutrients, including carbohydrates, protein, fiber, vitamins, minerals, and antioxidants. Sweet corn only has six grams of natural sugar in a medium-size ear. Corn is a starchy vegetable, like potatoes and peas. That means it has sugar and carbohydrates that can raise your blood sugar levels. It can still be a healthy part of your diet if you watch your portion size.
Here are some tips for making the most out of this a-maize-ing vegetable.
• Choosing ears 
Select ears that have some weight for their size. Look for moist, bright green husks clutching tightly to the ear. The silk should be stiff, dark, and moist. Immature corn will have blond tassels and ears with dry or black tassels indicates the corn is old. To check out the condition of the kernels, feel the ear of corn through the husk to check for even and plump kernels. Don’t pull down the husks because it dries out the corn and leaves it susceptible to fungus. Fresh corn should be cooked and served the day it is picked or purchased. As soon as corn is picked, its sugar begins converting to starch, which reduces the corn’s sweetness.
• Storage
Do not wash corn in the husk before storing. Store corn in its husk, if possible. Place it in the refrigerator, stored loosely in plastic bags, and use within two days. Place shucked corn ears in a large zip-top bag and seal it up with as little air as possible. Set the bag in the vegetable drawer of your refrigerator. For best flavor, cook the corn within two days.
Once the corn on the cob has been cooked, you’ve extended its life by a few days. Once you cook it, you have an additional 3 to 5 days to eat it. 
If you are not able to eat the corn within three days, freeze it. Blanch
and freeze whole ears of corn or just
the kernels. Frozen corn will keep up
to a year. 
• Cooking methods
Before preparing any food, the University of Wyoming Extension recommends you wash your hands with soap and warm water for 20 seconds. 
The husks should not be removed until just before preparing the corn so that it doesn’t dry out. Boiling, grilling, microwaving, pressure, roasting, or steaming are the most common ways of preparing corn on the cob.
Boiled: Drop the shucked corn into the boiling water, and allow it to come back up to a boil. Cook the corn for about 5-7 minutes or until kernels are tender. Turn off the heat and let the corn sit in the water until it’s time to serve. It can be left in the pot for up to 30 minutes without overcooking. Do not add salt to the water when cooking sweet corn because the salt will toughen the corn.
Grilled: Preheat the grill to medium-high heat or 400°F. Place the unshucked corn on the cob on the grill and close the lid. Brown all sides of the corn, about 20 minutes or until kernels are tender. Remove the corn from the grill and allow the corn to cool for 5 minutes.
Microwaved: Place one unshucked corn on the cob on a microwave-safe dish. Cook for 3 minutes or until kernels are tender.
Pressured: Place shucked ears of corn on the cob in the cooker with the recommended amount of water. Close and lock the lid. Cook at high pressure for 1 - 2 minutes. Turn off the heat and quick release the pressure.
Roasted: Preheat the oven to 425°F. Place unshucked corn on a baking sheet and cook it for 25 minutes or until kernels are tender, turning each ear several times until the outside of the husk is lightly charred and brown.
Steamed: Fill a large pot with 2 inches of water. Place unshucked corn in the pot vertically. Bring the water to a full boil, then cover and steam for 15-20 minutes or until kernels are tender, adding water as necessary. Shucked corn can be placed in a steamer basket or on a trivet. Cover and steam the corn for 10 minutes or until kernels are tender.
If you only boil sweet corn, try a new cooking method. Be careful how you top your corn. Try a squeeze of lime, a drizzle of olive oil, fresh herbs, or a dash of chili powder or smoked paprika for flavor. Sweet corn can be a delicious addition to your meal.
 
(Sources: National Center for Home Food Preservation, University of Georgia Cooperative Extension Service, USDA National Nutrient Database, 2015-2020 Dietary Guidelines for Americans)