A freshly cooked ear of corn is as American as apple pie. This high-carbohydrate, high-starch vegetable is sweet when eaten off the cob.
Fresh ears will be filled with creamy kernels. Husks should be bright green with moist stem ends. If the corn is not to be used right away, store in the refrigerator.
For best taste, wait until just prior to cooking to shuck the corn. Corn can be boiled, grilled or roasted.