Cut the cobs in half and combine in a pot with water. Cover and bring to boil, then reduce to a simmer. Let simmer for about 20 min and discard the cobs. Use in any of your summer soups for a mild sweet stock. A half-cup serving contains about a quarter of the RDA for folic acid and small amounts of vitamin C magnesium, phosphorus and thiamin.
Sweet corn is a moderate source of fiber and starch.
Best Way to Store Eat sweet corn as close to picking and purchasing as possible for maximum sweetness. Store with husks in a plastic bag in the refrigerator until ready to cook. Can be eaten fresh in the summer, or frozen or canned for winter enjoyment. Once picked, sweet corn starts losing its sweetness as sugars are converted to starch. So buying local sweet corn can ensure that it was picked recently.