Corn on the cob is a quintessential summer food. Typically it is available starting in late July through August. Look for fresh ears, recently picked. The husks should be soft and green. Keep corn cold, and plan to cook and serve it the same day you purchase it, if possible! Local corn is widely available at farm stands, farm stores, farmers’ markets, co-ops, and some supermarkets. Try a few varieties to find your favorite, but no matter what, remember to buy the freshest you can find and serve it as soon as possible! Try this easy grilled corn recipe from Cheryl Wixson’s Kitchen.
