Background Information:
Sweet corn is available June through September. We cut off the end of the ear to remove any worms that might have entered the husk, this way we don't have to spray any pesticides on the corn.

Basic Cooking Strategies:
Corn can be eaten raw cut off the cob and is great in salads.
To cook, blanch in boiling water, cut kernels for 3 minutes and husked ears for 7 minutes. Do not add salt to the water to keep the corn from becoming tough. Corn can also be microwaved with the husk on, cook on high heat for 1-2 minutes.

Storage Information:
Refrigeration - Keep the corn, husks on and wrapped in plastic until ready to use. Use within the first few days of receiving for optimal freshness.
Freezing - Cut kernels off the ear, blanch in boiling water for 3 minutes, plunge in ice water to stop cooking. Remove from the ice water and allow to dry, then freeze in desired portions.

Recipes:

Roasted Sweet Potato Corn Salad
Summer Corn Succotash
Cucumber Watermelon Salad