Though corn is available year round, its peak season is May through September. That's why summer corn tastes so much sweeter. The sugars in corn begin to turn to starch the minute it's picked, so the fresher, the better. Ideally, fresh corn should be cooked and served the day it is purchased, but it can be refrigerated for up to a day.
In the grocery store or farmers' market, look for ears with bright green, tightly fitting husks and tightly spaced kernels that come all the way to the ear's tip. There are two major varieties of corn: Yellow, with larger kernels, and White, with smaller, sweeter kernels. Bi-color corn (also called Butter and Sugar corn) is a hybrid with yellow and white kernels.
Here are 10 tempting ways to use fresh summer corn:
Chuck Hughes: Creamed Corn
Chuck Hughes: Stove-Top Clambake
Roger Mooking: Grilled Corn With Five Spice and Lime
Luke Nguyen: Sweet Corn Pudding (Che Bap)
Michael Symon: Corn Crepes With BBQ Duck Confit
Michael Symon: Corn and Lobster Chowder
Michael Chiarello: Skillet-Fried Corn and Tomatoes
Ingrid Hoffman: Avocado and Corn Tostaditas
Emeril Lagasse: Crispy Bacon and Corn Maque Choux
Daisy Martinez: Steamed Mussels With Corn and Tomatoes
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