How to select for best flavor:

The best way to judge the quality of corn is to look at the kernels. They should be well-filled, milky and tender. They should be large enough so that there is no space between rows. Never buy corn that has dented kernels. That means that it has lost its moisture and will be tough. Corn in the husk is usually considerably cheaper to buy than corn that has been stripped. It is also harder to look at its kernels and judge its quality. When buying corn in the husk, first look for ears with fresh green husks. The stem end should not be dry or discolored. The silk ends should be free of decay and moist without being slimy. Finally, pull the husk back a little and check the kernels. Squeezing a kernel with your thumbnail can immediately give you an idea of its true freshness. This is the only fool-proof test. People who live in corn-growing areas believe that corn should be run from the field to the pot of water that is already boiling. Anything less is not fresh enough. Since the sugar in corn starts converting to starch as soon as the ear is picked, they are not too far off. Eat the corn you buy within two days and keep it refrigerated until you are ready to cook.

Peak of the season:

Corn is on the market year round, but supply is best and prices are lowest in August and September, although from May on, the price is not bad. From December through April, most sweet corn comes from Florida and Mexico. With the NAFTA agreement, there will likely be a lot more Mexican corn on the market in the future.

Nutritional value:

Corn is a good source of protein and carbohydrates, especially when eaten in combination with beans. If you eat that combination along with squash, you have what the Maya considered to be the perfect food for a human being. Corn is also a good source of vitamin A and dietary fiber. One average ear contains about 85 calories and only 1 gram of fat.

General information:

A whole book could and should be written about corn. Civilization in the Americas depended completely on corn and most of the early European colonizers would have died during the first year if they hadn't learned to cultivate and eat corn. In some ways corn was the real gold that the conquistadors discovered in America.