Corn on the Cob

Fresh corn is best cooked the same day it's purchased, as the natural sugars begin converting to starch immediately after harvest. If you must wait, store it in the husk in the refrigerator for up to 1 day in the coldest part of the fridge.

Yes; boil the corn and refrigerate it for up to 2 days in an airtight container. Reheat by boiling in water for 2–3 minutes or microwaving wrapped in a damp paper towel for 1–2 minutes, then butter and season before serving.

Boiling the corn too long, which makes it tough and mealy instead of tender and sweet. Aim for 5–7 minutes max, and test a kernel at 5 minutes—it should pierce easily and taste sweet.

Yes; to microwave, wrap each ear (still in the husk) in a damp paper towel and microwave on high for 3–4 minutes per ear. To roast, remove husks, brush with oil, season with salt and pepper, and roast at 400°F for 15–20 minutes until kernels are tender and lightly charred.

Look for ears with bright green husks that feel heavy for their size, with fresh silk at the top (not dried brown). Avoid corn with holes, bruises, or kernels that feel mushy when pressed gently.

Try flavored butters: lime butter with cilantro, garlic butter with parsley, or chili butter. Or dust with tajín seasoning, cotija cheese and lime, or grated Parmesan and fresh herbs. Keep the corn hot so toppings melt in.