• It’s really not necessary to completely shuck or strip back some of the husk when inspecting corn for purchase. I simply select the heaviest ears (they’ll be the juiciest) and check that the tips of the silks are still moist. After many years of using this method, I have rarely come home with a bum ear. Additionally, the corn will keep better if left unshucked.
• When preparing a recipe that calls for the corn to be cut from the ear, use the back of your knife to scrape the kernel-less cob, which will release the corn milk. The resulting pulp adds concentrated corn flavor to your dish.
• This tip for buttering an ear is from a Baltimore-born-and-bred friend. Use white bread to hold the slab of butter as you slather it on, leaving a butter-soaked slice to enjoy as well.
• When preparing a soup or sauce that contains cut corn, use the bare cobs to flavor the stock. You can also freeze the bare cobs left from dinner for use in future chowders. No need to worry about cooties either, because you’ll boil them in water or stock.