The sweet corn kernels can be removed from the cob and cooked as a side dish or added as an ingredient in other dishes. The kernels can also be cut off the cob to be canned or frozen so they can be stored for future use.

Remove kernels by standing the ear of corn upright on a cutting board. Using a sharp utility or chef's knife, cut the kernels straight down along the corn cob to free numerous rows of kernels at the same time. (I like to use my tube or Bundt pan for this -- place the tapered end of the ear of corn in the "tube" of the Bundt pan, and scrape as above. The kernels will fall into the pan surrounding the tube).

CORN-ON-THE-COB - The most popular way to eaat sweet corn is on the cob. It is generally husked before cooking but can be cooked using methods that call for the husks to be left on. When boiling sweet corn, avoid adding salt to the water because it will cause the corn to toughen when it cooks. Also, it is important to cook the corn only until it is tender. Overcooking will cause the corn to lose its sweet flavor and will cause the kernels to become tough. Below are several methods of cooking corn-on-the-cob.

BOILING - METHOD ONE - This method works well when cooking larger quantities of corn-on-the-cob.

Place shucked corn into a large pot and cover with cold water. Add a tablespoon of sugar to keep corn sweet and tender.

Cook corn over high heat and when the water comes to a rapid boil, the corn is done. Do not overcook.

Remove from the heat, drain, and serve. Corn can stand in the hot water, away from heat, for 5 to 10 minutes.

BOILING- METHOD TWO - This method also works when cooking larger quantities of corn-on-the-cob.

Add enough water to a large pot to cover corn when it is added. Be sure you do not add too much so that the water overflows when the corn is added. Add a tablespoon of sugar, if desired. Bring the water to a full boil and then add the corn to the water.

Allow the water to come back to a boil and then cover and turn off the heat. Allow the corn to stand in the hot water for 5 to 7 minutes. Do not overcook. Remove finished corn from the cooking water and serve while warm.

BOILING - SMALL QUANTITIES - This method works best when cooking smaller quantities of corn-on-the-cob.

Place water in a deep skillet. Add at least 1-inch of water but do not add too much that the water will overflow when the corn is added. Add approximately 1/2 tablespoon of sugar to the water. Do not add salt.

Bring the water to a boil. Place shucked corn into the skillet. The corn does not have to be completely covered. Allow the water to come back to a boil and then cook the corn for 5 to 7 minutes, depending on desired tenderness. Turn once half way through cooking time. Do not overcook.

Remove corn from the cooking water and serve while warm.

MICROWAVE - Microwaving corn-on-the-cob is a quick simple method to use when cooking only a few ears of corn. The cooking time will vary slightly depending on the strength of the microwave. Microwaving eliminates the time necessary to boil the water for cooking the corn on the stove top but if microwaving more than 3 or 4 ears, it may be just as fast to use one of the boiling methods.

MICROWAVE - HUSKS ON - Pull back the husks about 3/4 of the way down the ear and then remove the silk. After the silk is removed, pull the husks back up around the ears.

Place the ears in a pan of water and allow to soak for 20 to 30 minutes. Place wet corn on a paper towel in the microwave.

Microwave on HIGH from 3 to 5 minutes. Turn cobs and microwave an additional 3 to 5 minutes, depending on desired tenderness.

After the corn is done cooking in the microwave, remove the ears and allow to stand for 1 minute before serving. When ready to serve, remove the husks from the ears of corn. Husks should be easy to remove. Serve with butter and favorite seasoning.

MICROWAVE - BAKING DISH - Place husked ears of corn that is microwave safe and add some water, about 2 to 3 tablespoons. Cover ears of corn tightly with plastic wrap. Microwave for 6 minutes and then remove from the oven.

Pull back the plastic wrap, being careful of any steam escaping, and then turn the ears over. Replace the plastic wrap and return the corn to the microwave to cook for an additional 5 minutess.

When down, allow corn to stand in the microwave for 2 to 3 minutes. Remove from the microwave and carefully remove the plastic wrap. Remove the corn from the baking dish and serve while warm.

GRILLING SWEET CORN

HUSKS ON - METHOD ONE - Peel back the husk without remove it from the corn cob. Remove the thin silk that runs along the kernels of the corn. Remove excess silk with a vegetable brush or with a damp paper towel.

Fold husks back. Secure husk with kitchen twine. Soak the corn in water for 1 to 3 hours before placing on the grill.

Place prepared corn on the grill directly over medium heat. Cook 20 to 30 minutes, turning frequently throughout cooking time. Corn is done when it starts to steam. When done, the husks will be charred but the corn inside the husks will be sweet and tender with a nice roasted flavor.

HUSKS ON - METHOD TWO - Using kitchen scissors, trim excess silk from the end of the corn. Soak corn in cold water for a minimum of 1 hour.

Before placing on the grill, shake to remove excess water. Grill for about 25 to 30 minutes, turning frequently. The husk and any remaining silk is removed after grilling. Use heat resistant gloves to protect your hands.

HUSKS OFF - METHOD ONE - Shuck the corn by peeling back the husk and completely removing it. Remove the thin silk that runs along the kernels of the corn. Remove excess silk with a vegetable brush or with a damp paper towel. Break or cut of any excess corn stalk.

Wrap each individual ear in aluminum foil. Spread softened butter on the ear and then season as desired. (We use a combination of butter, salt, pepper, and Old Bay Seasoning). After spreading butter and seasoning, wrap each ear tightly with the foil. Puncture the foil to allow excess steam to escape while grilling.

Place the foil-wrapped corn on the grill directly over medium heat. Cook for 20 to 30 minutes, turning frequently throughout the cooking time. Remove corn from the grill and carefully open the foil wrap. Check corn for doneness. (If it is not done, wrap the ear back up and place it back on the grill for 4 or 5 additional minutes).

HUSKS OFF - METHOD TWO - Carefully pull husks back off from the corn but do not detach it at the end. Remove the silk. Tie the husks with string to hold them back and form a handle at the end of the ear of corn.

Mix 6 tablespoons of softened butter with 1 clove of minced garlic, and 1 to 2 tablespoons of minced parsley. Stir butter mixture until smooth and then spread lightly on the ear of corn.

Place corn on the grill directly over medium heat. Arrange so that the husks hang off the edge of the grill or place foil under the husks in the area the husks will be placed. This will prevent them from burning.

Cook for 10 to 12 minutes. Turn the corn frequently during the cooking time. Brush ears with the remaining butter mixture as they are cooking. When the corn is done the ears will be golden brown. Remove from the grill and serve while warm.

FREEZING SWEET CORN - Husk and clean silk from corn. To freeze 2 to 2-1/2 dozen ears of corn, you will need the following ingredients:

14 cups of corn cut from the cob, 24 to 30 ears of corn

3/4 cup of sugar

1/8 cup of salt

7 cups of water

Remove kernels by standing the ear of corn upright on a cutting board or inside a pan that can be used to catch the corn as it is cut off. Using a sharp utility or chef's knife, cut the kernels straight down along the corn cob to free numerous rows of kernels at the same time.

Measure out 14 cups of the cut kernels and pour them into a large pot. Add the sugar and salt to the corn. Pour in 7 cups of water. Adjust amount of water to just cover corn. Stir well to mix all ingredients together.

Bring corn mixture to a boil. Boil 1 to 5 minutes to desired tenderness. Allow corn to cool. Spreading corn onto a large cookie sheet will cool the corn quicker. Scoop corn into plastic freezer bags, include a small amount of the remaining water in each bag.

Seal bags tightly and then flatten corn-filled bag and place in freezer. Flattening the bags will allow them to stack neatly in the freezer. (With a permanent marker, write the date the bag of corn was frozen for future reference).

Some Tips For Cooking Corn

Do not add salt to the water when cooking sweet corn because the salt will toughen the corn. Add a little sugar to the water to boost the flavor.

Sweet corn will lose its sweetness much faster if stored at room temperature compared to storing in the refrigerator. Do not husk before storing in the refrigerator. Husk just before preparing. It is best to eat it as soon as possible after it has been picked.

2 to 3 medium ears of corn are equivalent to approximately 1 pound, depending on ear size. Two medium ears equal approximately 1 to 1-1/2 cups of kernels.

If harvesting your own corn, it is best to pick it early in the morning and eat it as soon as possible. If not cooking it soon after it is picked, store in the refrigerator until ready to cook.