Kentucky Proud sweet corn is available from July through September. 

(USDA photograph)

Selecting superb Kentucky Proud sweet corn.

Select fresh husks with good green color.  Ears should be well covered wtih plump kernels.

Keeping Kentucky Proud sweet corn fresh.

Avoid storing sweet corn with other produce.  Keep husked corn refrigerated in a plastic bag to prevent ears from drying out.  Corn can be stored up to six days, but the sooner you eat it, the sweeter it will be.

Preparing Kentucky Proud sweet corn.

To Microwave:  Place ears of corn, still in the shuck, in a single layer in the microwave.  Microwave on high for one to two minutes for every ear of corn in the microwave, turning the ears so that both sides are evenly cooked.  Allow corn to stand for a few minutes for shucks to cool.

To Boil:  Remove shucks and silks.  Trim ends.  Carefully place ears in a large pot of boiling water.  Cook two to four minutes, or until kernels are tender.

To Grill:  Turn back the inner shucks and remove silks.  Sprinkle each ear with butter.  Place ears on a hot grill, turning the ears every 25 minutes until the entire ear has been cooked.

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