Freshness and Handling

The sugar content in the kernel is what is so important to the flavor of the corn. As mentioned earlier, there is a short window of opportunity to catch growing corn in this sweet state and the window is equally small in keeping it there. It is ultimately a race against the clock, for whether the corn is on the stalk or in your kitchen, the process of sugar converting to starch is in motion. As this happens, the corn becomes less and less sweet and starchier like "field corn". Whether you realize it or not, this is why you are seeking out "fresh picked" sweetcorn, and why "grocery store" corn rarely has a comparable taste. So, how does one keep this from happening as quickly? Refrigeration. The warmer the corn is, the faster this conversion process happens. This makes how you handle your corn crucial to how good it will taste when you eat it. Keeping your corn as cool as practical (as close to freezing as possible) can maintain the quality of flavor for a much longer period. We go through extra effort to sell only corn picked that morning, pick it when it is cool, and keep it shaded. When you purchase it, do your best to keep it out of hot cars, direct sun, and refrigerate it as soon as possible.