"Bob Muncie" > wrote in message
...
> Janet Bostwick wrote:
>> "Bob Muncie" > wrote in message
>> ...
>> snip
>>> You are right. Weight (water) is a good indicator of freshness. I also
>>> look for non-brown whiskers near the husk. And look how dry the bottom
>>> of the stalk is.
>>> Your pal,
>>>
>>> Bob
>>
>> Sweet corn is ready to harvest when the silks are brown and starting to
>> dry.
>> Janet
>
> True enough if you refer to the ends as apposed to the silk close to the
> cob.
>
> If you like your sweet corn with the silk brown at the point it hits the
> husk, you like yours much more aged than I do.
>
> Bob

I grow my own and always wait until the silk is brown, otherwise the corn
isn't ripe. If you are buying at the store, I imagine you could select
corn that had been picked for awhile. The corn sugars begin to turn to
starch almost immediately after picking. Anything that has been off the
stalk for a couple of hours and transported and stored at room temperature
is worthless. I guess that is why all the intensely flavored butters are so
popular for slathering on cobs of corn.
Janet