Purchase selection Choose sweet corn with fresh green husks and soft yellow to light brown tassels.  The kernels should be plump, pale and tightly arranged.

Storage

• To best enjoy fresh corn's flavour, "the sooner the better" is a rule of thumb.
• Be sure to refrigerate it the moment you get home if you are not cooking it immediately. 
• Sweet corn is ethylene sensitive which means it should be stored separately from ethylene producing products, such as apples, bananas and pears.
• If you have more corn on hand than you can use within a few days, parboil it for a minute or two (this step stops the conversion of sugar to starch); then you can refrigerate it for up to three days. Finish the cooking process by dropping the corn into a pot of boiling water and boiling it for a minute. Or, cut the kernels from the cob and reheat them in a small saucepan.

Displaying

• Sweet corn is highly perishable. 
• Display under refrigeration. 
• Buy quantities which can be sold quickly. 
• Do not remove the husk, except perhaps one or two for display, as this provides good protection from dirt and dehydration. 
• The corn should not be piled high in a bin or it will generate its own heat, hastening the conversion of sugar to starch.