corn

Get the best of the sum­mer glut.

Rachael Ray Every Day - - Fast & Fresh -

BUY The fresh­est cobs have snug husks with soft golden silk. When you peel back the husk, the ker­nels should be plump and sit in tightly spaced rows.

STORE To pre­serve mois­ture and fla­vor for a few more days, leave the corn in its husk and re­frig­er­ate, keep­ing it away from strongly scented foods (like that halved onion) so it doesn’t ab­sorb their odors.

PREP This time of year, corn is so sweet that you can cut it off the cob; toss it with EVOO, salt, and pep­per; and eat it raw. If you’re boil­ing corn, re­move the silk un­der run­ning water. While you shuck, bring a large pot of water to a boil— but don’t add salt. It may toughen the ker­nels. For great-look­ing grilled corn, brush the corn with oil and grill un­til charred in spots, about 12 min­utes.

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