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bon appetit

By Danielle Walsh

There's nothing like biting into an ear of corn with sweet, plump, buttery kernels in the summertime. That's because corn is at its absolute best when it's in season. Whether you're roasting it on hot embers, tossing it with lime, tomato, and avocado to make a salsa, or dry toasting it in a pan and dressing with a delicious creamy sauce, there's no better time than July, August and September to eat this all-American staple. Check out our tips for buying and storing sweet, summery golden corn, and read on for a slideshow of recipes.
 
HOW TO BUY
It's best to buy corn that's as fresh as possible and still in the husk. Look for green husks that are not too dry and that have moist golden silk. Peel one side of the husk down just a little to check that the kernels are plump and in tight, evenly spaced rows. Then fold the husk back up to prevent drying.

HOW TO STORE
Corn is best eaten the same day it's purchased. Store unhusked corn loose in the refrigerator. For best flavor, use it within two days. Husked corn should be refrigerated, stored loosely in plastic bags, and used within two days.

HOW TO COOK
Check out the slideshow above to discover how to make corn salsa, grill corn and even pickle it!

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Tags: KD 101, Corn, Summer

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