According to the Pennsylvania Marketing and Research Program, the key to great-tasting sweet corn is freshness. The sugar in sweet corn rapidly begins turning to starch within hours after being harvested. About 40% of the sugar can be lost in six hours at room temperature. Refrigeration slows this process, but the sooner corn is eaten after harvesting, the better it will be.
Although fresh corn is ideal, don’t shy away from frozen or canned when its out of season.
Cooking corn on the cob tips from PMRP: Boil husked ears for four to seven minutes in unsalted water – salt may toughen the kernels. If you prefer grilled corn, remove the silk from the ear but leave the husk on. Soak the ears for 10 minutes in cold water and then grill them for 15-20 minutes. To roast, remove the silk and husk from the ears, brush with melted margarine or butter and wrap in foil. Roast the wrapped ears for 15 to 20 minutes on the grill.
Fresh corn-on-the-cob is also easily prepared in the microwave by wrapping two husked ears in a damp paper towel and cooking them for seven minutes on high power, turning the ears once.
Corn is high in carbohydrates, fiber, iron and vitamin A.