Here's how to prepare an ear of corn for sautéing, making soups and chowders, or stir-frying.
How to Choose CornCorn starts losing sweetness the moment it is picked.
When selecting corn at the supermarket, look for ears that are tightly shut, with bright green leaves that show no signs of wilting. Squeeze the ears, particularly around their tips, to ensure that the kernels inside are full and juicy. A good ear of corn should have very little give and feel heavy for its size.
For longer-term storage, remove the kernels following the instructions below or the video above, then blanch in boiling water for one minute and plunge into an ice water bath to chill them. Spread the blanched kernels out on a rimmed baking sheet, and place in the freezer until fully frozen. Transfer the individually frozen kernels to a plastic zipper-lock freezer bag, and store them in the freezer for up to three months.
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