Corn
Unlike field corn varieties, which are harvested when the kernels are dry and mature, sweet corn is picked when immature and eaten as a vegetable, rather than a grain. Quality sweet corn should have fresh, green husks that tightly fit around the ear and golden yellow silk ends. The kernel should be tightly rowed with large, plump consistently developed kernels.

Storage
» Store immediately in the coldest part of the walk-in cooler. Sweet corn will lose it’s sweetness with exposure to kitchen heat.
» Store in the original cartons and away from the cooler fan. The fan will cause exposed corn to dehydrate rapidly and become starchy in taste.
» Sweet corn is not susceptible to damage from Ethylene producing fruits.
» Store with the protective husks in tact.
» Do not stack heavy objects on top of corn.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Sweet corn will lose its flavor and sweetness with age. Sweet corn has an optimum shelf life of 4-5 days.
» Avoid placing the raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
» Always limit the time the product is out of refrigeration.

Preparation
» Prepare as needed. Try not to use product from the previous day. Leave un-prepped product in the husk.
» Corn is field harvested and requires a quick cold water rinse after husking and de-silking.
» Remove any brown or decayed kernels in prep.
» Store prepared product in refridgerator.