Nothing says summer like sweet corn on the cob. In fact, good summer corn isn’t just a great side dish. It’s a taste experience - one that can easily be enjoyed year-round.

“When I think about corn, I look forward to having it in the summer, but I also love preserving it for the winter so that I can enjoy the taste and flavor all year,” says Dan Kish, head chef at Panera Bread^®. One of Dan’s fondest memories is of his mother and grandmother preserving and packaging fresh corn for the freezer. Here are his best tips for enjoying the taste of summer-fresh corn any time of year.

Select the Best Corn
To find the freshest, tastiest ears, there’s no need to pull back the husks, says Dan. Instead, look at the base - the point where the ear of corn was separated from the stalk. It should be moist and fresh, and the break should be ragged, not a clean slice. “Corn is literally pulled from the stalk,” explains Dan. “So if the base has a clean knife cut, chances are someone cut away a dry or discolored bottom to give the illusion of freshness.”

It’s important, too, to check the spot where the corn silk and the leaves come together. “The silk that peaks through the top should look like fine hair, not matted or dried, or discolored,” says Dan. If everything looks fresh, go ahead and peel back the husk just enough to taste a kernel or two. A good ear of corn will taste sweet even in its raw state.

Make Shucking and Prep Easy
When it comes to shucking, Dan has more good advice: “If you’ve ever had to shuck 100 dozen ears of corn in a day, as I have, you quickly figure out an efficient way to do it!” Dan parts the silk at the top, then works his way down one side, pulling off the silk and the leaves in one swift movement.

An easy way to prep corn for “off the cob” recipes is to blanch the shucked ears in a large pot of boiling water for two minutes. After taking the cobs out of the water, lay them on the counter to cool, and then slice down with a sharp knife to cut the tender kernels from the cob. Once the kernels have been removed, Dan likes to take his knife and scrape the pulp to release as much of the corn milk as possible. “That liquid is a wonderful addition to chowders and cream corn casseroles,” he says.

Delicious Ways to Enjoy Corn
“The simplest and the best way to enjoy fresh corn is right on the cob,” says Dan, who tosses shucked ears into unsalted boiling water, turns off the heat and lets the pot sit for 10 minutes. “It’s foolproof.”

Grilling is good, too. Pull out the silk, but keep the leaves intact. Coat the kernels with butter and/or seasoning to taste. (Dan likes lime zest, salt, and a little cayenne pepper.) Then fold the husk back up and wrap the ear in foil. Grill for about 10 minutes.

Blanched cut corn can be packaged for the freezer in quart-sized bags (just like Dan’s mother and grandmother used to do). Or toss it into salads, salsas, and soups, like our new Vegetarian Corn Chowder - which is simmered with sweet cream, poblano peppers, and fresh cilantro.

And, finally, for something truly special, says Dan, fill an omelet with a mixture of fresh lobster and sweet corn. “It’s delicious!”