How to Pick the Best Sweet Corn
Updated: Jul. 26, 2023
Picking the freshest corn at a grocery store or farmer's stand might be even easier than you'd think.
No barbecue is complete without fresh corn on the cob, slathered in butter and sweet as can be! Whether it’s grilled, boiled or wrapped in bacon, corn is everyone’s favorite side dish. Of course, before the actual cooking begins, you have to pick which ears of corn to bring home from the grocery store.
Here are a few quick tips on how to pick corn and make sure you grab the very best cobs:
1. Check the husk
First, take a look at the outside of the corn, the husk. You want the corn husk to be bright green, wrapped tightly against the corn and slightly damp. These are the freshest cobs! Don’t choose any husks that are starting to yellow or feel dry. You’ll want to check the husk for small brown holes, which mean insects and should be avoided. Take a peek at the bottom of the corn where the ear was broken off the stalk in the field. If this area is brown, the corn is probably a couple days old and not the freshest choice.
Pro Tip: As tempting as it might be, don’t peel back the husk! This shortens the shelf life of the corn, causing it to dry out. Need to use your corn up quick? Try these fresh corn recipes.
Slow-Cooker Sriracha CornA restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland
Corn QuesadillasMy cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown-bag lunches, so pack the salsa too. —Darlene Brenden, Salem, Oregon
Grilled Chicken and Mango SkewersThe inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish them with sesame seeds or spritz them with fresh lime juice. —Wolfgang Hanau, West Palm Beach, Florida
Tomato-Herb Grilled TilapiaThis super tilapia with ginger and lemon takes dinner over the top with minimal prep. Grilling the fish in foil is about as easy as it gets. —Trisha Kruse, Eagle, Idaho
German Brat Seafood BoilGrilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho
Baked Sweet Corn CroquettesThese delicious corn croquettes are baked like muffins instead of fried. They can be served with butter, but my family prefers salsa as an accompaniment. —Karen Kuebler, Dallas, Texas
Grilled Corn in the HuskIf you're new to grilled corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. —Nancy Zimmerman, Cape May Court House, New Jersey
Zucchini & Sweet Corn SouffleAs novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois
Summer Garden Fish TacosI like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Chorizo Burrito BowlsI'm always on the hunt for fast and filling meals. Chicken sausage makes an awesome one-dish dinner by itself or served with brown rice in a burrito. —Elisabeth Larsen, Pleasant Grove, Utah
Maryland Corn PopsFresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland
Grilled Southwestern Potato SaladThis salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Grilled Tomato with Fresh CornGrilling the tomatoes and corn makes this side dish feel special and it's so simple to do. I like to serve it with French bread, but it's "killer" dished up on its own. —Roxanne Chan, Albany, California
Frogmore StewThis picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Sweet Corn and Potato GratinThis tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
Corn with Cilantro-Lime ButterI like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio
Layered Grilled Corn SaladThis has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. —Angela Smith, Bluffton, South Carolina
Kathy's Herbed CornMy husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill.
—Kathy VonKorff, North College Hill, Ohio
Farmer's Market Corn SaladI love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida
Sauteed Corn with CheddarMy husband only likes this kind of corn, so I make this about once a week. Plus, it's so easy that anyone can make this in a jiffy! —Sarah Cope, Dundee, New York
Fresh Spinach Tamale PieI got this recipe from my mother, who loved quick and easy meals for dinner. I made a few variations by adding spinach, bell peppers and fresh corn. The changes were well worth it––my family and friends love this dish!—Nancy Heishman, Las Vegas, Nevada
Mexican Street Corn BakeWe discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August I freeze a lot of our own fresh sweet corn and then I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas
Spicy Corn KabobsCorn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California
2. Pay attention to the tassel
The cute little fluff of stuff at the top of the corn is pretty important. It’s actually the corn silks sticking out of the husk, and it’s called the tassel. When choosing your corn, keep in mind that the tassel should be light brown or gold, and slightly sticky to the touch. Take a good whiff of the tassel—it should smell sweet with no signs of decay. Avoid corn that has a dry or black tassel, or a tassel that feels mushy. These are all signs the corn is old.
3. Give the corn a squeeze
Instead of peeling back the husk to peek at the corn kernels, give it a squeeze instead. By gently squeezing the ear of corn, you can feel the kernels through the husk. Start from the bottom and squeeze the whole cob, working your way to the top. The ear of corn should feel nice and firm, and the individual kernels should feel plump. You shouldn’t be able to feel any voids where kernels are missing. Be sure to pass on any cobs that have soft spots.
4. Keep it fresh at home
Once you get home, it’s fine to store your corn at room temperature if you’re going to cook it within the next few hours. (You can also cook ASAP and freeze for later.) If you don’t plan on eating it for another day or so, it’s best to refrigerate the corn in the crisper with the husks on, tightly wrapped in a plastic bag. While most prefer corn on the cob, salads are best enjoyed with uniformly cooked kernels. Try this hack the next time you want to cut corn off the cob. Then, bring out the butter and salt—it’s time to eat!
Have you ever boiled cobs with milk? Learn how to make corn on the cob with milk and butter for the ultimate summer side dish.
We're all ears for these recipes.
German Brat Seafood BoilGrilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho
Maryland Corn PopsFresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland
Slow-Cooker Sriracha CornA restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland
Spicy Corn KabobsCorn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California
Slow-Cooked Corn on the CobI like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. —Teresa Flowers, Sacramento, California
Frogmore StewThis picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Baked Chili-Lime CornTart lime and spicy chili powder offer vibrant flavor contrasts in this easy baked corn dish. —Lawrence Davis, Saint Louis, Missouri
Grilled Corn with DillI like to peel the husks back and rub ears of sweet corn with delicious dill butter before putting them on the grill. The butter melts over the golden kernels as the corn steams inside the husk. —Jeannie Klugh, Lancaster, Pennsylvania
Corn with Cilantro-Lime ButterI like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio
Kathy's Herbed CornMy husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill.
—Kathy VonKorff, North College Hill, Ohio
CazuelaI learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota
Buttery Horseradish Corn on the CobFor a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California
Cajun Boil on the GrillI came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado
Spiced Grilled CornThe wonderful spice mixture doesn't add heat, only great flavor. This just may be the best corn you've ever had! —Taste of Home Test Kitchen
Originally Published: June 22, 2018
