The Best Day To Cook (And Eat) Corn On The Cob Is The Day You Buy It

When in season, corn on the cob is a sweet, starchy treat that is the perfect accompaniment to a backyard barbecue or other home-cooked meal. It's typically at its best quality from May through September, depending on where it's grown, which is why it's known as a summer staple.

Corn comes in a number of varieties, but sweet corn is the variety we think of when we think of that barbecue or family dinner. It's most commonly white or yellow, and it gets its sweet flavor from a slightly higher sugar content compared to other corn types.

Other types of corn have different uses: dent corn is used in corn tortillas and tortilla chips, while flint corn is usually turned into popcorn. You most likely will not find these types of corn for sale as whole cobs the way you would sweet corn because they aren't quite flavorful enough to be consumed in the same way.

When it comes to sweet corn, its flavor can dilute quickly. For this reason, you should only purchase corn on the cob the day you plan to eat it — or very shortly before.

Corn is a delicate fruit (yes, it's a fruit!), and it doesn't stay fresh for long — you should ideally cook it and eat it as soon as you buy it. Otherwise, the kernels could dry out, which takes away that juicy profile that gives sweet corn such a good reputation.

If you need to buy corn in advance, there are a few notes to storing it that will keep it fresh for as long as possible. Definitely keep it in the refrigerator, and don't shuck it until you're just about to use it. Shucking it in advance gives the kernels the best chance of drying out; the husks will help lock in moisture. If you have to shuck it in advance in order to save time, make sure you store the uncooked kernels in a sealable bag to prevent them from drying out as much as possible. Store non-shucked corn for up to three days, or shucked corn for up to two (always in the refrigerator).

There are several ways to cook corn on the cob. You can boil it, roast it, or even grill it, and all will create a different texture; none of them are considered bad methods.

If you choose to boil corn, make sure you add plenty of salt to the boiling water. The salt will seep into the corn as it cooks, enhancing the corn's flavor and contrasting well with the sweetness.

You can also grill corn, but if you do, make sure to grill it with the husks on. Removing the husks and putting the corn directly on the grill will only cause the kernels to dry out. However, keeping the husks on protects the corn and keeps its flavor and moisture intact. On the other hand, if you don't have a grill, you can roast corn in the oven. Keep the husks on, just as you would with grilling, to ensure the kernels don't shrivel up and become too dry. For all three methods, adding softened butter to a hot cob is the cherry on top of enjoying perfectly cooked sweet corn. You can even try experimenting with seasoned butters (think dill or horseradish-parsley) for an extra elevated corn experience.