Fresh corn is a quintessential summer treat, but shucking corn can be a labor-intensive and messy endeavor. For a step-by-step guide on how to shuck corn and top tips for selecting and husking corn, we consulted Carl Walker, General Manager, Culinary Director and former executive chef of Brennan's of Houston, who grew up on a farm in Missouri where he learned how to peel corn and select the best sweet corn early on.

How to Select the Best Corn

Here's what to look for so you choose the sweetest corn every time:

• Bright green corn husks that hold the cob tightly. Avoid any ears of corn with a dry husk, Walker advises.
• A pale yellow to golden brown corn silk tassel attached to the end that is silky. Make sure it isn't slimy; this is what you grab onto when you shuck the corn and it will help pull off most of the silks, too.
• Fresh, plump kernels. To assess kernel freshness, “Pull back the top to see if the corn has developed all the way out to the ends," says Walker. "Plus, you can see the kernel size that way.
• At a farmers markets, ask when the corn was picked. This will help you determine how fresh it is and how soon you should eat it, Walker advises.
• At a grocery store, select corn ears in their husks rather than corn that is husked and in a plastic-wrapped package. “Chances are the packages contain corn that has to be shucked because it's getting old,” says Walker.

Sweet Corn Varieties and How to Use Them

Seek out juicy sweet corn, which are classified by kernel color: yellow, white and bi-color. These varieties of sweet corn can be used interchangeably in preparations, whether roasted, grilled, steamed, boiled, microwaved or cut from the cob and added to salads.

• Yellow: Yellow corn, while still sweet, tends to have a more pronounced corn flavor than white corn making it well suited for grilling and roasting. Look for popular names such as Incredible, Bodacious Buns and Jubilee.
• White: White corn tends to be sweeter than its yellow counterpart, but some yellow sweet corn varietals are bred for sweetness, too. Walker recommends Silver Queen, a white, very sweet corn that’s ideal raw or cooked. Cut it off the cob to add to salads raw or enjoy it boiled or steamed right from the cob. Other white sweet corn varieties include Silver Choice, Treasure and Country Gentleman.
• Bi-color Corn: Bi-color corn has alternating white and yellow kernels. It offers the best of both flavor profiles and is a versatile option for many fresh corn preparations. Names of popular varieties include Ambrosia, Temptress, Butter and Sugar and Honey and Cream.

Essential Tools for Shucking Corn

There is no need for any corn shucking gadgets, according to Walker. Instead, here's what you need for cleaning corn:

• A trash can or bag. “I like husking corn over a trash can or open a trash bag to catch all the debris — that part is messy,” Walker says. “Sometimes stores or markets have designated places to shuck it before you go home.”
• Your hands. Although there are plenty of gadgets on the market, Walker says that your hands are the best tools for shucking corn. It’s also best to use your hands to break off the ends of the stalk if you can.
• A sharp knife. Use it if you can't break off the ends of the stalk with your hands and also to remove any bad corn.

Step-by-Step Guide to Shucking Corn

Here, Walker offers instructions on how to shuck corn by removing the husk and silk, common mistakes to avoid and the best practices for cleaning corn post-shucking.

Step 1: Peel the Outer Leaves

Grab the husk and pull the outer leaves downward.

Step 2: Peel the Inner Leaves

Grasp the tops of the inner leaves and the corn silk tassel in one hand. Grip the bottom of the corn with the opposite hand. Pull straight down in one firm motion to the bottom of the ear of corn. If you’re planning to grill corn on the cob, Walker recommends leaving some of the inside leaves intact, which he says helps to keep the corn moist and holds in seasonings and butter.

Step 3: Remove the Leaves and Silks

Gather the peeled leaves, tassel and silks together in one hand and snap them off at the base of the ear to remove. If you can't break off the end of the stalk with your hands, carefully use a sharp knife to remove it.

Step 4: Clean up the Cob

Use your fingers to rub or pick off any remaining corn silk. Walker advises not to stress too much about getting every last silk, as most of it will come off when you cook it. Use a sharp knife to carefully remove any bad spots.

Step 5: Rinse the Cobs

Rinse the cobs to help remove any debris or remaining silk.

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