Ah, Soons sweet corn... from "Providence" to "Silver King" our traditional "sugar enhanced" or "SE" sweet corn (not "super sweets" which supermarkets carry for their longer "shelf life") is worth the wait.
August and early September are that magical time... fresh sweet corn picked every morning for you to have every night (ok, mother nature usually works well with us, but some days we don't have enough corn to pick, and we can't rush it, so keep that in mind). Here are some tips to help you enjoy your corn to the fullest. (P.S. you can also eat corn raw -- ours is that good!!)
Reminder: use your corn within 24-36 hours if you can...corn has a very short "shelf life," so to get the best taste you need to get cookin'... until you do, store it in the refrigerator, as you would other produce. For extra protection, keep the corn in the husk and wrap with a wet paper towel and then put it in a plastic grocery bag.
Husk and place in boiling water for about 3-5 minutes; you’ll notice the corn darkens slightly. Don’t add salt to the water – it will toughen the corn by drawing moisture out it. The telltale sign of overcooked corn is very dark kernels.
You can leave it in the husk, remove the silks, then cook on high for about 3 minutes. You can also remove the husk and then wrap each ear in a wet (but wrung out) paper towel, this helps steam the ear. Depending on your microwave, you may want to turn the ears over halfway through cooking.
In the husk: place over medium heat; turn it occasionally so all the husk browns evenly, about 10-12 minutes.
There are many variations on freezing, we’ve heard all sorts of methods. Some people freeze it directly on the cob, with no prep. Most say blanche it to stop the sugar to starch conversion – only a minute is necessary, despite what many cookbooks say! On the cob, with or without the husk, or remove the kernels. Make sure you have enough room in your freezer if you’re leaving it on the cob!