Best of Season
Fresh ears of corn should have bright green, snugly fitting husks and golden brown silk. For best results, cook and serve the day of purchase.
How to Remove the Kernels from the Cooked Ears of Corn
Cut off the tips of the ears to flatten the ends. Stand the ears upright on the flat ends. Using a very sharp knife, cut downward, removing 3 or 4 rows of kernels at a time.
The corn, beans and tomatoes can be combined ahead of time. Refrigerate up to 24 hours before tossing with basil and dressing mixture just before serving.
Use Your Barbecue
To grill the corn, carefully pull back the husks from the tops of the ears to remove the silk, being careful not to detach the husks from the bottoms of the ears. Rinse corn. Rewrap husks around corn. Place corn on grate of barbecue over low heat. Grill 15 to 20 min. or until tender, turning frequently to prevent the husks from burning. Remove corn from barbecue. Using a towel or oven mitt to protect your hands, peel back the husks and cut off the kernels.