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Summer Vegetable Guide

How to choose the best vegetables for the summer season.

Corn

Nothing quite beats eating quickly boiled or grilled corn on the cob with butter dribbling down your chin. Now’s the time to get shucking—even through corn is available year-round, fresh-from-the-field corn is a must-have in the summer.

What You Get: Although classified as a vegetable by the USDA, corn is actually a grain. Like other whole grains it is high in complex carbohydrates. Corn contains some protein and fiber and provides some potassium and vitamin C, plus a variety of trace minerals.

Shopping Tips: The best way to buy corn is in the husk, which protects the kernels from dry air and also tells you how fresh the corn is. Moist green husks are clearly fresher than dry brown ones. The tassel (silky strings at the tip) should be golden brown; a pale tassel is an indication that the corn was picked too early.

Rather than peeling back the husk to check for freshness—this can dry it out—feel around through the husk for plump, resilient kernels.

And most important, take the corn home immediately; don’t let it sit in a hot car.

One medium ear of corn yields approximately 1/2 cup fresh kernels.

Storage Tips: The sooner you can eat corn after purchase, the sweeter it will be, as the sugar in corn begins converting into starch as soon as it’s picked.

If you can’t eat your corn right away, refrigerate it, with the husks left on, in a plastic bag, and cook within 2 days.

Next: Cucumbers



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