Freezing kernels (or whole ears) is easy and will up to 6 months. Start by blanching the ears for 4 minutes, remembering to start timing as soon as the corn hits the water. When time is up, immediately remove and submerge the corn in a cold water ice bath to stop the cooking process. Then place in your container of choice, removing as much air as possible. A medium ear will yield about ½ cup of kernels.
Read MoreButter, salt & pepper is a classic combination, but it’s really easy to take your toppings up a notch with these simple ideas. Create a compound butter using fresh herbs. Simmer hot peppers and honey for a spicy twist. Sprinkle with nutritional yeast for a cheesy vegan version or try making Mexican Elote - we promise there won’t be a kernel left.
Read MoreCorn tastes best when it is freshly picked. So much so that some people swear by eating it raw. Over time, the natural sugars will start to convert to starch, turning our sweet expectations into something a little more bland tasting. One way to combat that is to add a bit of sugar to your cooking water when boiling. America's Test Kitchen recommends 4 teaspoons per gallon.
Read MoreWhile cooking methods vary, you’ll know corn is ready to eat when the kernels are tender and bright in color.
Boiled: about 5 minutes, add corn after water has started boiling
Grilled: about 15 minutes, medium temperature, about 350℉, turning frequently
Steamed: about 3 minutes, in a covered pan with about an inch of water
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