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Corn
Buying: Say it with me: "Husks are my friends. Husks are my friends."
It is not necessary to peel back the husks to check corn. In fact, you shouldn't. Instead, check to see that the rows are filled by feeling the corn. Pick up an ear, and feel it with your fingers (don't crush the kernels, please). You can feel gaps if the rows aren't filled.
Do look at the corn to see that the husks are a nice green; they should not be loose. The silks should be the color of straw.
I know it's convenient, but avoid buying corn that's already shucked. It doesn't take that long to shuck it yourself. The husks help protect the corn, and they can be a dandy cooking aid, especially if you're grilling corn.
Don't be scared of a worm at the top of an ear of corn. One farmer told me that's a good sign. Just whack off the top where the worm is right before you get ready to cook your corn.
Storing: Avoid storing fresh corn for more than a day or two. You can keep it in the refrigerator for that long. Don't shuck corn until right before you're ready to cook or eat it.
Cooking: Please don't boil it to death. Really all you need is just to heat the kernels so you can enjoy the natural sweetness of corn. To grill or roast corn, remove the silks but leave the husks attached. Put the husks back in place and put the ears on a grill.
