The food lab better home cooking through science ( PDFDrive ) 242
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KNIFESKILLS:
HowtoPrepareCorn
Whenselectingcorn,lookforearsthataretightlyshut,
withbrightgreenleavesthatshownosignsofwilting.
Squeezetheears,particularlyaroundtheirtips,toensure
that the kernels inside are full and juicy.A good ear of
corn should have very little give and feel heavy for its
weight.
Avoidearsofcornthathavebeenpreshuckedorcome
packaged in plastic wrap. Any extra handling or
packaging means that those ears are that much farther
awayfromtheiroriginaltimeofharvest.
The best way to store corn is not at all—don’t buy it
until the day you plan on eating it. If you must store it,
keep it in its husks in the refrigerator’s crisper drawer,
but don’t store it for more than a day, or you’ll have
starchy, flavorless corn on your hands. Instead, for
longer-term storage, remove the kernels and then blanch
them in boiling water for 1 minute, followed by a plunge
into an ice water bath to chill them. Spread the blanched
kernels out on a rimmed baking sheet and place in the
freezer until fully frozen. Put the frozen kernels in a
zipper-lockfreezerbagandstoretheminthefreezerfor
upto3months.
To remove the kernels from an ear of corn, first peel
off the husk and silk and discard. Hold the cob in one
handandresttheendonthebottomofalargebowl.Hold
yourknifeagainstthetopoftheear,thencutdownward,
slicing the kernels as close to the cob as possible. They
shouldfallneatlyintothebowl.Repeatwiththeremaining
kernels, rotating the cob as you go. Save the cobs if you
want to extract their milk and make stock (seeThe Best
CornChowder,here).
