America’s appetite for sweet corn is staggering. More than 6 billion pounds are grown here each year (that accounts for just 1 to 2 percent of domestic corn production, the vast majority of which is field corn that’s dried and used for livestock feed and other products), and there is ongoing extensive research aimed at perfecting the sweetness, creaminess, and juicy snap that defines an ideal kernel.
“Corn is better than it has ever been,” said Dr. William Tracy, professor of plant and agroecosystem sciences at the University of Wisconsin–Madison, whose research focuses on improving sweet corn. With that in mind, we’ve compiled three of our simplest approaches to cooking fresh corn. Each employs smart science and techniques to spotlight the kernels’ naturally sweet flavor and plump texture. We’ve also included our favorite methods for cutting kernels from the
