Today: Treat your sweet corn right -- here’s how to prep our favorite warm-weather vegetable, all season long.
This article is brought to by our friends at Sunshine Sweet Corn. We used their fresh spring corn from Florida, which comes into season in April.
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Think of sweet corn as your endlessly accommodating, warm-weather friend. It longs to do what you want -- whether you’re craving salad or chowder or ice cream. If you like, it'll get all dressed up with clams, but it’s equally happy on the cob, with just a pat of butter and a sprinkle of salt. In return, corn asks only one thing of you: prep it right.
We’ve spent many a messy hour readying those unassuming ears. Our kitchens have become minefields of flying kernels and renegade cobs. But this spring, we’re doing things a little differently. With a few kitchen hacks, our Assistant Editor Marian and Community Manager Catherine show us how to easily take corn from the husk to the table. Grab a knife and a bundt pan -- here’s how to shuck, boil, and roast your corn all season long.