White Corn

Fresh corn: refrigerate husked or in husk; use within 3 days for best flavor. Dried corn and cornmeal: store in airtight containers in a cool, dry place indefinitely. Frozen kernels last 8+ months.

Fresh white corn is best eaten within 1–2 days of purchase for peak sweetness.

To remove kernels from the cob, stand the cob upright and slice downward with a sharp knife.

White cornmeal and masa (corn dough) are interchangeable in many recipes but have different textures; check your recipe.

Soaking dried corn in an alkali solution (nixtamalization) improves nutrition and flavor—this is traditional for masa.

Lime, cilantro, cotija cheese (street corn / elote)

Black beans, chiles, onion (corn and bean dishes)

Butter, salt, fresh herbs (simple preparations)

Tomatoes, peppers (salsas and sautés)

Overcooking fresh corn; boil for 5–7 minutes only to preserve sweetness and texture.

Storing fresh corn at room temperature; the sugars convert to starch quickly without refrigeration.

Confusing white cornmeal with corn flour (finely ground); they behave differently in baking.