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How to Find the Best Sweet Corn and Keep It Fresh


My grandmother was an excellent cook. Fortunately, many of her recipes and techniques were handed down through the generations.

This article will provide you with plenty of information on how to preserve the tasty sugars in your sweet corn, regardless of whether you grow your own or purchase it at a market.

This article will provide you with plenty of information on how to preserve the tasty sugars in your sweet corn, regardless of whether you grow your own or purchase it at a market.

Here in the USA during the summer months, sweet corn is busting out all over—all over the meadows and the fields. Farms, local markets, and backyard gardens are overflowing with fresh, husk-wrapped white- and gold-kerneled cobs. Shuck an ear, and look at the kernels in the light. They gleam and glisten like pearls.

Fresh sweet corn kernels are full of sugar. You can take a bite right off the cob in the field and taste the sun-warmed sugar on your tongue. No need to cook it if you don't want to!

Yet, we've all had our share of bland, flat, tasteless corn. What happens between the time the corn is picked and the time it's eaten to make it so disappointing?

Simply put, lack of refrigeration. Prolonged heat after harvesting turns the sugar into tasteless starch, and once that happens, the sweet taste is gone.

Whether you grow your own sweet corn or buy it fresh at a local market or farm stand, here's how to make sure the corn you eat in this wonderful season is fresh and full of sugar.

Corn in the field nearing perfection.

Corn in the field nearing perfection.

Run the Corn From the Field to the Pot

Not everyone can dedicate the land needed to support this space-eating crop. One corn plant, which produces only one or two ears of corn, requires nearly a square foot of space.

If you are fortunate to have the space to grow your own corn, then don't pick and shuck it until the water on the stove is boiling!

And be sure to wear running shoes out to the garden: your race for the sugar is against time and temperature, so don't let them anywhere near the finish line.

Frequent your local farmers.

Frequent your local farmers.

Find a Local Farmer or Farm Market

Local farmers are becoming scarce, especially in the congested mid-Atlantic and northeast regions of the USA. When you find the right farmer or market, patronize religiously and buy everything they sell (including things you might hate, like eggplants . . . find a way to turn eggplants into ratatouille for your friends).

These small local farming businesses are fighting real estate tax inflation that comes along with commercial development, while they are trying to make their land pay for their daily needs. Do your part to keep these farmers and their green spaces from going by the wayside.

When you come home with fresh sweet corn, put it immediately into the refrigerator. If you go a distance to find corn, bring a cooler full of ice and place the corn in the cooler for the trip home.

Avoid Large-Scale Supermarkets

The corn that comes to the supermarket comes through food distribution paths that may keep the corn in transit for days, some of that time without refrigeration. By the time you get the corn home and cook it, the sugars will most likely have turned to starch. If you want to buy corn from your supermarket, buy it canned, frozen, or dehydrated, not fresh, unless your supermarket features local growers.

A Few Words About Choosing Corn

Ripe, newly picked sweet corn has a fresh green husk and dark brown to black tassels. If you press an ear gently with your thumb, you can feel the soft roundness of the top of each kernel right through the fresh husk. An ear that passes these two tests is worthy of your short list.

Should you strip back the tips of the husks?

Personally, I find it kind of scary to see a crowd of people around a table full of corn, stripping back the tips of the husks. Their focus has the intensity of gamblers throwing quarters into slot machines and willing three sevens to appear. In addition to being scary, this practice is destructive: what happens to the ears that were stripped and then tossed back on the table?

Rather than strip the tips, if you are looking for worms, just ask the farmer how much of a worm infestation to expect. Biological and chemical controls, and the timing of their applications, are a well-developed science—and chances are good that the fresh corn you buy locally is worm-free. If you should find a worm, just remove it and cut off any damage with a sharp knife. In case you are wondering, a worm leaves nothing behind that hurts a human.

Don't pull those husk tips away. Save your shucking for the kitchen.

Summer's Best Grilled Sweet Corn

Corn on the grill is a great family favorite of ours. Not only is it the easiest way to cook corn, it imparts a lightly roasted flavor you can get no other way.

  • Start with fresh corn still in the husks.
  • Fill a large tub or bucket with cold water and place in the shade.
  • Submerge the corn in the water, and leave it there for an hour or so.
  • Fire up the grill and get it very hot.
  • Place the corn on the grill and close the grill cover.
  • Total cooking time is 10 to 12 minutes. Turn the ears four or five times during the grilling.

Monitor the timing carefully. You want the husks to be pale-colored, quite hot, and charred a little here and there. Too much charring, and you will have burned the corn. And keep a spray bottle of water handy for dousing the occasional husk fire.

Guests have a lot of fun shucking their own grilled ears at the table. And you, the chef, will get lots of praise for doing next to nothing!

A word of caution: The corn inside the husk is hotter than you think, so let it cool a little before shucking.


Sherri (author) from Southeastern Pennsylvania on July 29, 2012:

Audra, thanks so much for the good words. I enjoyed putting this hub together because I felt people could really benefit from the information about sugar in corn turning so quickly to starch. I'm glad the corn you bought was fabulous...this is indeed the season. Maybe your mom will try grilling some fresh corn. It's so easy to do and doesn't make any dirty pots. :)

Michelle Liew from Singapore on July 29, 2012:

I love corn on the cob, and you are right, Sherri, it is terrible to taste corn that's bland! Thanks for teaching us how to keep it sweet!

iamaudraleigh on July 26, 2012:

Hi Sherri! My Mom loves corn! She would find value in the info you submitted here! I just got some from a local farmer's market for her...fabulous! She has never made it on the grill...I don't think?? You should submit this to your local newspaper this summer...very good!

Sherri (author) from Southeastern Pennsylvania on July 13, 2012:

mythicalstorm273, glad you got a few new things out of this hub! I'm delighted to hear that you are now craving sweet corn. :)

mythicalstorm273 on July 12, 2012:

Well considering I am from Wisconsin and grew up next to a farmer I thought I knew a lot about good corn, but you still taught me a few things that I had not either thought about or realized before. I used to eat corn so much that my family thought it was funny until I got braces... then the first time I was able to eat corn on the cob after my braces came off it almost made me sick. I do not eat it much anymore and sometimes I miss eating good old fashion corn on the cob all the time. You made me crave it! Great information, very well done!

Sherri (author) from Southeastern Pennsylvania on October 20, 2010:

MsLizzy, just remember that the corn has got to be eaten just as it comes off the stalk, nice and warm from the sun or chilled down quickly if that's your preference. Otherwise, it will taste a lot like starch! Thanks for reading and commenting.

Liz Elias from Oakley, CA on October 19, 2010:

Hmmm.. learn something new every day. I did not know it could be eaten raw! Fascinating hub.

Sherri (author) from Southeastern Pennsylvania on August 12, 2010:

Bk, isn't raw corn just the best treat in the whole wide world when it's fresh and sweet? There's nothing like it. The youth farmer's market sounds interesting...wonder if you'll write a Hub about it?

Off to check out your Hub on grain fuel.

BkCreative from Brooklyn, New York City on August 11, 2010:

So true - don't even go in the supermarket. There is a local youth farmer's market and they bring fresh veggies and fruits every friday - and I can actually smell the food as I walk up the street.

I got some corn and it was sooooo good that I ate it raw - it was tender, sweet, smelled good - what a treat!

Of late we've been taught it's a grain - to make corn meal and I just wrote a hub about grain fuel for cars and the grain of choice is corn.

Sherri (author) from Southeastern Pennsylvania on June 11, 2010:

Research Analyst, you ask such a good question, because there is considerable disagreement about classifying corn as a fruit, a vegetable, or a grain. I found this very helpful, well-written, and somewhat humorous article on the dilemma here:


I do have a personal opinion, which, considering all the bru-ha-ha surrounding corn's classification I'm entitled to have (as is anyone else), and that is that corn is a vegetable.

Sherri (author) from Southeastern Pennsylvania on June 11, 2010:

Thanks, habee! I think our two Hubs give fresh corn lovers lots of useful info.

Research Analyst on June 11, 2010:

yummy tips, sweet corn is one of my favorite vegetables or is it a fruit?

Holle Abee from Georgia on June 11, 2010:

Great info! I'm linking this to my corn hub!

Sherri (author) from Southeastern Pennsylvania on August 29, 2009:

LiamBean, thanks for reading and leaving the good words. That video's one of my favorites, too. Never too early to get them started!

LiamBean from Los Angeles, Calilfornia on August 28, 2009:

Great hub. I LOVE the video of young "farmer Brown" shucking corn.

Sherri (author) from Southeastern Pennsylvania on August 25, 2008:

bluerabbit, indeed it is the taste of summer, perhaps more than any other American food. Thanks for stopping by to read and comment!

market solution, you are not alone about not knowing how to select and store fresh corn. I'm glad this Hub gave you good information. Now, when you buy fresh corn, you'll know what to look for. Thanks so much for reading and commenting!

market solution from Minneapolis, MN on August 25, 2008:

Your hub was delightfully 'yummy'. I found the information interesting and informative. I actually didn't know how to tell good corn from bad - nor how to store it.

bluerabbit on August 24, 2008:

What great ideas! Love that corn : ) It's the taste of summer.

Sherri (author) from Southeastern Pennsylvania on August 23, 2008:

Karen, the corn-fed pig is the gourmet of pork.  I have a few stories about how to feed pigs to make succulent pig.  So, if the French are not eating corn directly, they are eating it through their pigs.  And French pork is only the better for it.  Meanwhile, keep up with getting to know your camera.  We will all be enriched by your efforts.

Spryte, I love your comments and your spirit.  So long as we don't smuggle a whole live pig in on our adventures, I am fine.


spryte from Arizona, USA on August 23, 2008:

*grins at Sally*

You are more than welcome to travel with me any time! We'll pick each other's brains enroute and I'll share all my food smuggling ways with you. :)

Karen LaVelle from Texas on August 22, 2008:

'Ditto on the documenting Sally's Trove. Just bought a camera! I have been having a lot of trouble finding appropriate photos for my next hub and may have to put it up wi/o photos for the time being....so I bought a camera and now I am off to get pics so I can put my garden on the hubpages! I love corn! The French don't eat corn...poor things don't know what they are missing...they only feed it to the pigs.

Karen LaVelle

Sherri (author) from Southeastern Pennsylvania on August 22, 2008:

Spryte, I would definitely consider traveling with you. Not only wouldn't I get hungry on the trip, I'd be eating the foods I love, plus learning about creative packing and interstate commerce. LOL!

spryte from Arizona, USA on August 21, 2008:

Uh...well I didn't need to add ice for the corn specifically since the uh...oh this is embarrassing...umm...the four containers of Helluva Good french onion dip were right above them wrapped in bags with their own personal blue ice thingies...

I transported the two bottles of Kens Steakhouse Peppercorn Parmesan Light salad dressing packed into my sneakers...


Not my fault I'm so deprived in Arizona of all my favorite things...

Sherri (author) from Southeastern Pennsylvania on August 21, 2008:

rmr, isn't a funny thing about reading about corn, or seeing it, or hearing about it, it makes you want to go get some right now. I, too, love it when it's very young, almost immature. The little kernels are just so sweet and snappy. Oh-oh, gotta go to the farm market...right now!

annemaeve, I knew there were some badges involved. How old were you then, 17 or 18? Pretty young to be called Ma'am. Must be a State Trooper thing! About not having a garden, Karen LaVelle had a great idea about trying corn in a 55 gallon container. 'Course, that's a LOT of dirt.

spryte, we call it salt and pepper. You must really love the stuff to bring it home in your suitcase. That's hysterical! You didn't by any chance add a few bags of ice to keep it cool on its way home? :)

B.T., I never heard it called peaches and cream, but I love that name. When we think of the color peach, we think of the skin, not the flesh, yet the flesh of a peach can be a beautiful rich yellow, especially once it's been stewed.

Thanks, all, for the great comments!


B.T. Evilpants from Hell, MI on August 21, 2008:

It's called peaches and cream in Michi... I mean New Mexico.

spryte from Arizona, USA on August 21, 2008:

As I unpacked my bags from my recent trip to NH...my husband happened to notice six ears of corn in my suitcase and called me a "corn smuggler." What can I say...AZ just doesn't have the same corn that I love...you know the one. I always forget what it's called...butter & sugar, honey and butter, sugar and honey....whatever...it's that bi-colored stuff with the firm small kernels. Mmmm!

Great hub and timely too!

annemaeve from Philly Burbs on August 21, 2008:

Yeay corn! As I recall, it was State Troopers who showed up, not really "rescuing" us, just calling us "ma'am" alot and herding us away from the river and back up the mountain. Good horses put up with the flashing lights all the way!

I wish I could plant corn!! Too bad baby corn doesn't grow on baby stalks for people with teeny gardens (or no gardens, since they never tilled theirs up...). I'm waiting for that hub on popcorn, Sally - I know there must be a great story involved!

rmr from Livonia, MI on August 21, 2008:

Thanks for this hub. I love corn, and I've never had better than we get here in Michigan. It is epsecially good when it is young, with tender white kernels! Now, if you'll excuse me, I have some shucking to do.

Sherri (author) from Southeastern Pennsylvania on August 21, 2008:

Karen, your container setup sounds fascinating. I hope you are documenting this adventure in words and photos, because I feel a new Hub of yours coming on.

Best regards,


Karen LaVelle from Texas on August 21, 2008:

Thank you Sally's Trove! My corn is just now putting tassels up on top. I planted too many because I didn't expect it to geminate well...boy, was I wrong. It popped up in 3 days looking healthy! This week we are having beautiful Mother rain and everything in sight is growing, now. Especially weeds! I DO have them in a 55 gallon container. I don't see any little corns just yet, but soon, I hope.

But my cantalope that is in the same container was covered with blooms and has small cantalopes already. I am trying to keep the cantalopes from crawling on the corn by bending a cattle panel over my containers. So far, so good! Thanks for letting me know about the corn...now I will know to let them dry before picking.

I will be watching this hub, closely! Thanks for sharing!

Karen LaVelle =o)

Sherri (author) from Southeastern Pennsylvania on August 20, 2008:

Karen, I admire your tenacity in growing corn despite the hostile conditions you find yourself in.  I can only imagine that the container you planted the corn and catalope seeds in must be about 55 gallons in volume!

Good for you for planting popcorn from seeds you had in the refrigerator, and I am so glad the seeds germinated and the new plants are looking healthy. 

When I read your comment, I researched the joys of popcorn not only in my library and on the Internet, but also in my memories.  Thanks to you, I now have a "kernel" of a new Hub on popcorn.  But that will have to wait until a little later.

Meanwhile, here's what to do with the popping corn you planted...

Let the fully formed ears dry on the stalk, husk and all.  The husks should be parched and browned and the plants mostly withered.  Take the cobs off the plants, husk and all, and put them to dry in a warm and well ventilated place, as in my grandmother's porch.

After about two weeks, shuck the cobs, and then you can remove the kernels from the cob...work on one row first using your finger nails...after you get the first row off, the rest will pop right off the cob with mild pressure from your thumb.

Let these single kernels dry for a few more days, spread out on the floor.  Then, well, pop some.  Take the rest and put them in air-tight containers and store in a cool, dark place.  Not in the refrigerator or freezer!

If all goes well, you should be able to keep this dried corn into the next spring.

Thanks so much for sharing your experiences!


Karen LaVelle from Texas on August 19, 2008:

This is absolutely wonderful!  I love corn and truly did not know how to prepare it properly until I read your hub.  A few years ago, I ate some grilled corn for the first time and I loved it, but could never duplicate it.  Now, I will know how to do that AND freeze it for the winter. 

Since I live in Texas, there is usually plenty of space to grow a couple of rows of corn, but in my yard, it is pure sugar sand.  I noticed that some of my neighbors put corn in their gardens, but just about the time the corn came up to about 3 feet tall, the city put floride in the water.  That along with the drought we have had burned the corn up within days.  It was so sad to see all that beautiful corn turn crispy yellow in a matter of days.  SO, I decided to experiment with a late garden in a container.  I didn't know that corn takes a foot for each plant, however.  So, I don't yet know what I am going to get.  I planted pop-corn out of my refrigerator. I am a pop-corn fanatic.  It came up in 3 days and is doing well in a large container along with the cantalopes I planted in the same container.  I have been very excited about it actually growing when everyone elses garden is dead.  

Also, I appreciated learning how to treat the pop-corn in order to get it to BE pop-corn.  I didn't know how to do that part...til you hinted at it.  If you get a chance, could you tell us more about HOW to harvest and save pop-corn? Thanks for this truly wonderful article!

Karen LaVelle =o)

Sherri (author) from Southeastern Pennsylvania on August 16, 2008:

Annemaeve, I forgot all about that Delaware Water Gap adventure.  If I recall, didn't the National Guard have to be called in to rescue you and your charges?  Or was it the local fire department.  Maybe the State Police. I forget which, now.

I think it's probably easier to get lost in Missouri's corn mazes than it is in Pennsylvania's...there are lots more of them, and I'll bet the corn is higher out there, too.  But you know I'd follow you anywhere, so long as it doesn't involve an airplane. :)

Thanks so much for your delightful comments.

annemaeve from Philly Burbs on August 16, 2008:

Thank you for the awesome hub, Sally!  You know I love corn, and all the family bonding that preparing and eating it creates.  But my strongest corn memory will always be getting lost in government corn up at the Delaware Water Gap on rickety old summer camp horses.  Eeek!

I love, love LOVE the pictures that you found to illustrate this hub.  You know, there's lots of corn and nice people and flat places and truck stops in Missouri...

Sherri (author) from Southeastern Pennsylvania on August 16, 2008:

I have never met anyone--except kids--who likes to shuck corn. You are welcome over to my house when it comes time to shuck that bushel of late corn for freezing! Thanks for stopping by and leaving your awesome words about the love of corn.


Pam Pounds from So Cal Girl in the Midwest! on August 15, 2008:

I love everything about corn...cooked or raw - the best part is shucking it! This is the best time of year and I am soaking up every grilled, shucked, popped, boiled, or salsa'd way to have them! On or off the cob - there is nothin' like sweet corn in the summer!!

Sherri (author) from Southeastern Pennsylvania on August 14, 2008:

SweetiePie, I think the unabashed love of corn is a matter of family and memories. How is it that so many of us have rich associations with corn and family?

My Ohio grandmother used to make her own popping corn. She had an old summer kitchen which was eventually replaced by a more modern one, so when I knew her that old summer kitchen was mostly a storage area, except for late summer, when the floor boards were washed and swept, newspapers were laid down on the clean boards, all the doors and windows were thrown open, and the ripe corn was put down on the floor to dry. It was a beautiful sight!

I've been to Kansas only to pass through on my way to living in California. My daughter and I stayed in Abilene overnight and ate at the best, THE BEST, non-chain truck stop I've ever been to. I remember the meal, and especially the waitress. She treated us just like my aunt Katie from Ohio does, just like we were family. I loved the countryside there, as it was corn, corn, and more corn farther than the eye could see. And not a hint of smog.

Thanks so much for sharing your memories about family and corn.


SweetiePie from Southern California, USA on August 14, 2008:

Back in 1995 my family visited my maternal grandpa in Kansas, which fortunately was a few years before he passed away.  He had become too old travel across country and before that time my dad had always thrown a fit when my mom suggested that we fly out there, so he decided not to come of course.  I had such a great time there catching up with cousins I had only ever seen on brief trips to California, so it was a week long family reunion.  One of the fondest memories I had was of a my grandpa's neighbor giving us a large sack of home grown sweet corn and this was the best I have ever tasted.  I have had some pretty good sweet corn since, but I always think back to that really good crop I sampled in Kansas a few years back.  Many people here in California make snarky and condescending comments when I mention that I enjoyed my trip to Kansas and it is not a horrible place.  I am not sure why people feel that way out here, especially since they have less smog than we do.

Sherri (author) from Southeastern Pennsylvania on August 11, 2008:

Barbara, there is something irresistable about fresh corn, isn't there?

I'm so glad you found this article and visited HubPages.  Thank you for your kind words.  I hope you visit HubPages again and again.

Best regards, Sally

Barbara on August 11, 2008:

I'm a visitor to hub pages, ran across this hub about corn...I found it full of interesting information. Can't resist those sweet ears, even if they are full of sugar. I don't eat them everyday, but yum! Very nicely done, Sally's Trove.

Sherri (author) from Southeastern Pennsylvania on August 11, 2008:

Dafla, thank you for sharing your wonderful memories of corn and blackberries. I love the concept of "liberating" the corn. Your dad sounds as if he were very clever and intelligent, in addition to being funny.

No, I did not know taking the silks off corn starts the starch process. But if your dad said so, then I'm a believer!

Thanks for reading and commenting.


dafla on August 09, 2008:

My dad was a funny man. He built highways, and occasionally, they would be building it through a cornfield. Since the state actually owned the land, and they were just letting the corn stay there long enough for the farmer to harvest it, my father would take us out to "liberate" the corn. Of course, he only did so with the farmer's permission, but they didn't mind, because they had basically already been paid for the crop. Once, they were going through a field that was brimming with wild blackberries. He took us all out (4 kids and mom) with buckets to pick blackberries. Those are some of the best memories of my life.

Did you know that once you take the silk off the corn, it starts to turn to starch? I don't know why, but it's true. My dad grew up on a farm and he knew some strange food facts. I used to work in a grocery store, and I cringed whenever people would shuck the corn before they bought it.

Sherri (author) from Southeastern Pennsylvania on August 06, 2008:

Jim10, I'm so glad you read this Hub and added your comments. Like you, I had read somewhere online about the sugar added to the boiling water, but I never had to try it.

It just so happens that I visited my family today and was gifted with four beautiful ears of yesterday's corn, which had not been refrigerated (don't ask me why...they know better!). Then the corn rode in the car with me for two hours to get home, and even with air conditioning, the corn was almost hot to the touch when I removed it from the car.

Your words are simply prophetic. Tonight, I add sugar to the water.

Corn and kids go together like surf and sun, winter and a warm fire, and well, that list could go on and on. I never met a kid who didn't like corn. I'm so glad you found a way to improve what you've been able to get, and I'm happy you're looking forward to the good stuff coming soon.

Best regards, Sally

jim10 from ma on August 06, 2008:

Sweet corn is one of the few vegetable my kids actually like so I try to get it as often as I can. My local grocery store has had it for a while but , who knows where they are getting it. Well I bought it a few times and every time we all hated it. The last time I added about a half tablespoon of sugar to the pot and it came out great. I read the suggestion online somewhere and it actually worked. Luckily I don't have to wait too much longer for the local farm to have their corn for sale. The corn stalks are currently fairly tall.

marisuewrites from USA on August 06, 2008:

I love corny people - we have much in common....do you take butter and salt well? hahaha

Sherri (author) from Southeastern Pennsylvania on August 05, 2008:

Marisue, I am corny. I so appreciate that you see it.

Sherri (author) from Southeastern Pennsylvania on August 05, 2008:

Tom, there were many poisons inflicted by the white man...smallpox embedded in blankets...then there were massacre by gunshot and worse, and outright slaughter. 

I find it interesting that our enjoyment of this season's sweet corn should bring these black memories home to you in honor of your friend.  However, if that is what this Hub does for you, then I thank you for your heart-felt thoughts.  We are all better informed by them.

marisuewrites from USA on August 05, 2008:

I know corn has probably changed over the years, as many crops have....but I can't resist the dripping warm corn's sweet fresh taste as butter runs off my chin and stains my clothes....that's what they made Spray and Wash for...

I'll just take another fish oil capsule ----LOL

I'm not sharin' Tom, if you reach across the table to grab mine, I'll bite you!

Sally - I will try the way you froze your "ears." I bet that did keep them fresh and sweet. YUM....thnks for all the tips with corn. I always knew you were a little "corny." In a yummmy way!!!

level1diet from Albuquerque, NM on August 05, 2008:

What a terrific read! Great stuff here. However, I try to eat corn only on special occasions, due to the high starch levels, and high omega-6 it contains.

My good old friend Darrin Old Coyote, the Shaman and Vice Secretary for the Crow Nation, says 'the white man corn' ruined his people. He tells stories around the world about native American culture and history and is widely respected for his knowledge.

But he says Indian corn was different than our 'white man' corn; not as sweet, smaller and higher in fiber and antioxidants. You can see his photo here: http://www.crowtribe.com/executive/vsec.htm

Darrin is an impressive man. He stands head and shoulders taller than most people, perhaps 6' 8" or so, and is big enough to play for most NFL football teams if had chosen to do so. But he devotes his life to his people. Like so many in his shamanistic profession, Darrin Old Coyote exudes a quiet, profound personal power.

The stories he tells come from sitting at the feet of tribal elders and memorizing their oral histories -- most of them conveyed as poems or songs so they can be more easily momorized and recounted -- handed down from leader to son, over thousands of years. In our non-native American 'culture' we have nothing that compares with men such as he.

That's his story. He says the natives to North America ate their corn for thousands of years, mixed into their diet of vegetables like squash, beans and wild game meat. He remarked that the oral history he knew from thousands of years had no record of a disease like diabetes, or deaths from heart disease and strokes.

And now, says Darrin, diabetes kills over half of many native American tribal members, and rates of heart attacks and strokes are about double the non-native American population.

He attributes much of the death and suffering among native Americans to corn, fried foods, sugars like corn syrup, corn oils for frying and corn whiskey -- the final suppression of the American Indian population. He tells a sad story of the REAL holicost from his point of view, where over a hundred million native people have died due to poison from the white man.

What a drama. So, I don't eat much corn these days.

Makes me think of Montana, the Crow Nation, and millions of premature deaths in which the delicious tempting vegetable and its concentrated high fructose corn sugars, fermented corn alcohol and high omega-6 corn oils played an important role.

Sherri (author) from Southeastern Pennsylvania on August 05, 2008:

L Hiller, thank you for stopping by to read and comment. You're just going to have to go out today and get some fresh corn. Whatever you don't eat today, have for breakfast tomorrow!

I don't usually have fresh corn leftovers, but when I do, I wrap the cooked ears in plastic and put them in the refrigerator. The next day, I cut the kernels off the cob, add a little oil, vinegar, black pepper, chopped onion, and diced red and green bell peppers, and voila, corn salad. Make a couple of scrambled cheesy eggs to go with it.

Now I'm hungry, too!

Sherri (author) from Southeastern Pennsylvania on August 05, 2008:

Marisue, another thing we have in common! I do adore corn.

About freezing it on the cob...I used to do that years ago when we'd go to our local farmer's and pick the corn ourselves. We'd come home with a bushel and get to work in the kitchen. Even the baby helped, just like in the video above.

We'd shuck the corn, rinse it, break it in half, and put it into huge steaming covered soup pots for a 2-minute blanch. Then we'd dump the blanched corn into the sink full of cold water and ice to cool it down. After drying the corn on cotton towels, we'd seal up 4 or 6 half-ears in a baggie by sucking the air out and securing the opening with a twistie tie. Then off to the freezer.

Our frozen corn was just as delicious in January as it was the summer it was picked. Baste the frozen ears with some melted butter and put them on a cookie tray and into a preheated 350-degree oven for about 12 to 15 minutes, turning once.

It's a lot of work, but you can get a lot of corn on the cob into a freezer this way.

Isn't that last picture amazing? The photographer gives the details of how it was created, and you can read about it on sxc.hu.

Thanks so much for sharing your memories and leaving your good words!

Sherri (author) from Southeastern Pennsylvania on August 05, 2008:

Pam, I often eat corn with nothing on it except maybe a sprinkling of freshly ground pepper. You might like to try Mrs. Dash's seasoning, which is salt-free. However, when corn is sweet and fresh, it's just a big stick of sugar, and naked is the way to go.

So glad you enjoyed this Hub. Thank you for reading and commenting. Enjoy your hog heaven!

L Hiller from oklahoma city on August 05, 2008:

Great hub with some really wonderful tips. Has made me really hungry for some sweet corn and I haven't had breakfast yet! Keep up the great work.

marisuewrites from USA on August 05, 2008:

I am a corn lover from my Okla farm days to now. I love the sound of the corn husking, and eventually learned not to squeal at the worms. But those fat little green things can freak you out. I'm glad to know they don't leave anything behind LOL that line cracked me up!

I learned new things here Sally. We have a little fruit/veggie stand nearby, and do our part in keeping them in business. My aunt used to freeze corn fresh from the garden to the freezer, shucks and all - she always said they were easier to shuck. They do take up a lot of space that way!

What a beautifully written hub, I started craving corn right away! The final picture is breathtaking. hmmm wonder what's for din-din tonight! I've got an idea!!!

pgrundy on August 05, 2008:

Ooooo, I love corn on the cob. We live right in the middle of the best of it, so it has been hog heaven for us. I've had to learn to eat it without butter, which at first just seemed sick, but some of it is so sweet it is delicious even minus the heart attack sauce. Thanks for a great hub!

trish1048 on August 05, 2008:

That's very interesting, never knew that.

Sounds like a plan! :)

Sherri (author) from Southeastern Pennsylvania on August 04, 2008:

Trish, the purpose of the soaking is to keep the sweet corn moist and then give it enough extra water for steaming in its own husk, enough water as if you had put it in a pot of boiling water.  And also to avoid calling the fire company.  If the husks are wet enough, the corn won't incinerate when you grill it.

One Jersey girl to another, go out and buy this incredible stuff while it's available.  It's closer to you than it is to me.  So you might have to make another delivery and we'll cook our brains out. 

trish1048 on August 04, 2008:

Hey girlfriend,,,

Nice hub, great pics and the video was adorable!  This brings to mind the nice Jersey corn I brought to your house, it was yummy.  In fact, I haven't had any since, so I think tomorrow I'll stop at the stand and get some along with Jersey tomatoes before they are out of season.  I have yet to have one this summer.  While I'm at it, may just get a watermelon.

I love corn made in their husks, had it once at a barbecue.  This is the first time I've heard of submerging the corn in water before grilling.  What does that affect, the flavor or the general moistness of the corn?

Great hub!

Sherri (author) from Southeastern Pennsylvania on August 04, 2008:

Nicole, I'm sure the high prices have everything to do with the oil industry, directly or indirectly. With the huge demand for corn in ethanol production, plus the rising cost of producing corn using petrol-dependent equipment, corn, like nearly every other food product, has got to become more expensive, and I don't think we've seen the ceiling.

I'm so glad you enjoyed the pictures and videos. I had a lot of fun finding them. I just have to put in a plug in here for sxc.hu, a fabulous resource for free photos.

Thanks so much for reading and commenting.


Nicole A. Winter from Chicago, IL on August 04, 2008:

Prices for corn have seemed to triple, here, too. (I'm in the midwest.) What gives? Awesome hub, Sally's Trove, the pictures you got for corn are really great and I loved the videos!

Sherri (author) from Southeastern Pennsylvania on August 04, 2008:

FlyingPanther! I thought about you while writing this hub because of that fabulous sunset picture above. It was taken in Saint-Basile, Québec. How about that?

Thanks so much for reading and commenting. Miss you!


Sherri (author) from Southeastern Pennsylvania on August 04, 2008:

Robie2, one Jersey girl to another...Ain't nothin' like the summer months in the Garden State for fabulous corn and tomatoes. Like you, I buy only what I'm going to eat the same day. Even though we keep it cold overnight, and it's probably still sweet the next day, it's definitely not as sweet as the day before.

Thanks for the thumbs up!

Sherri (author) from Southeastern Pennsylvania on August 04, 2008:

Shawna, I feel your pain! I'd be so unhappy if I couldn't get all the fresh sweet corn I wanted during the summer months. Ten cents an ear was a wonderful price...we're paying 4 times that much at the local farm market this year.

Thank you for stopping by to read and comment.

Best regards, Sally

FlyingPanther from here today gone tomorrow!! on August 04, 2008:

Sally, again an amazing hub your amazing woman . I did have some corn last nite and it was great and sweet,Keep up the good work my friend.

Love always.


Roberta Kyle from Central New Jersey on August 04, 2008:

Ahhh it's corn and tomato time here in New Jersey-- the time of year when I remember why they call it the Garden State:-) My rule of thumb is to buy at my local farmstand the day I am going to eat it and never to keep it even overnight. Makes such a big difference. I love to grill corn but never knew about soaking it first. Thanks for the tip. Thumbs up and Bon apetit :-)

shawna.wilson from Arizona on August 04, 2008:

I love sweet summer corn...unfortunately we haven't had much of it in Arizona this summer. In past years it's been 10 cents per ear during the summer months. Great price for something that's such a treat. Thanks for a great hub!

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