Craving kernels: Fresh sweet corn good any way you cook it, just do it quickly

The secret to perfect sweet corn, aka edible sunshine, is time.

As in don't waste any buying it or eating it once you've made your purchase.

Immediately after picking corn's sugars begin to turn to starch and within a couple of days what was once a sweet, juicy delectable ear of corn will become an ear of pasty, flavorless disappointment.

Chilling the corn will slow this process, but it won't stop it.

If you don't plan to eat what you've bought within 24 to 48 hours, shuck it, blanch it (cook in boiling water for 2 to 5 minutes) and freeze it. If you want off-the-cob-corn, cut the kernels from the cob after blanching. Transfer the cooked corn to freezer-bags and freeze until ready to use.