Sweet corn is a delicious part of summer's harvest and has been for centuries. Whether eaten right off the cob or used in many wonderful dishes, corn's crunch and sweet taste make it one of America's all-time favorite vegetables. Whether enjoyed on the cob or cream style, corn is low in fat, very low in sodium, cholesterol free and a good source of vitamin C.

The summer sweet corn allows almost three times the level of sugar to develop at peak harvest. This summer sweet corn has more tender kernels, a great appearance and more true corn flavor.

On corn that's still husked, look for a husk that's firm, fresh and green looking. Don't strip it; just look at the tassel or silk. On really fresh corn, the tassel will be pale and silky, with only a little brown at the top.

Refrigerate corn immediately after taking it home. By refrigerating the corn it helps the corn stay sweet by not letting the sugars turn to starch. Corn can be prepared either by boiling, microwave or grilled. Never overcook fresh sweet corn when boiling, it only needs a few minutes cooking time. Bring the to a boil. Drop in the sweet corn. Let the water return to a boil and boil hard for three to four minutes. Remove immediately and serve, don't let the corn stand in the water.