Corn is best if freshly picked and cooked within a day. There are many simple tips to getting the freshest corn. Be sure to look at the stem: if pale green, it was just picked, otherwise the stem would be more woody. Find ears of corn with bright green, tightly closed husks. You can check for freshness simply by looking inside pulling husks back to check whether the kernels are plump. When they are fresh they should burst when popped with a fingernail. White corn tends to be sweeter than yellow corn, so if you prefer sweet go for the white corn if and when available.
Storing fresh corn:
The best way to store corn is in the husk, in a plastic bag, refrigerated. It should last 2 more days by doing this way.
Tips for Cooking perfect corn:
You can boil corn by bringing a large pot of water to a boil. Avoid adding salt, as it will toughen the kernels. Shuck the corn, place it in the boiling water, and cook for 3 to 5 minutes. Turn off heat and leave corn in the hot water for another 2 minutes. Remove and serve. If you want to roast corn you can do so by pulling down husk, removing the silk, replace husks (secure with cooking twine if necessary) and hold under cold water to dampen. Grill on a rack for 20 minutes, turning for even cooking.