Sweet corn may have white, yellow or bicolor kernels representing different varieties. While there may be geographical preference to kernel color, there’s no direct relationship between color and sweetness. For all the sweetness, an ear of corn boasts only 85 calories and is a good source of fiber, folate and vitamin C. Eating it on the cob is a summertime treat, but cut from the cob, corn is a great addition to soup, salsa or bean salads.

Keep the heat outdoors this summer by firing up the grill! Corn- on-the-cob is an ideal BBQ side – no utensils required and naturally packaged in individual serving sizes. Start by pulling down the husks and removing the silks. Pull the husks back over the corn and tie the ends with a string or a metal twist tie. Soak the corn in water for 15 minutes. Grill over medium heat, 10 to 15 minutes on each side. To get more toasted kernels, remove all but a thin layer of husk and some areas where the kernels can peek through. Rather than using butter, squeeze fresh lemon or lime juice onto the corn or brush with olive oil and sprinkle on a favorite herb blend.

For more information about how to select and prepare sweet corn, visit www.theproducelady.org and view the corn video.