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The fresh, canned and frozen corn you buy today is known as sweet corn. It is bred for its plump, juicy kernels that include higher levels of natural sugars and a sweet flavor. Sweet corn is harvested early when the kernels are young, moist and at peak flavor.

When you shop for fresh corn, here are a few tips to remember:

Look for bright green, tight husks that are fresh and moist, not brown or dried out.

Avoid holes or blemishes that indicate insect or worm damage.

Check for plump kernels that are firm and close together, without a lot of space between them and the husk.

Examine the silk. It should be slightly tacky and brown, not black or brittle

Shriveled or dry-looking kernels are a sign of overripe corn, which will be starchier and less sweet.

To store corn, keep it in the husks. They help protect the corn and prevent moisture loss. Refrigerate fresh corn as soon after you purchase it as possible. Store it in the coldest part of the refrigerator, like a crisper drawer, to slow down the conversion of corn to starch. While corn is best used as soon as possible, you can store it for a couple of days refrigerated.

To grill corn, soak ears of corn in cold water for an hour. Grill the corn in its husks for 20 minutes, turning occasionally. Let the corn cool slightly, then remove husks and silks before serving.

To get all the goodness from your fresh corn, use this extra step when you slice kernels from the cob: Milk the cob by scraping it with the back of the knife blade to extract the creamy liquid, which you can then use to flavor soups, sautés and corn dishes.

You can freeze corn on or off the cob. For either method, choose fresh, tender corn. Husk the ears, remove the silks and trim the ends. Blanch the corn by submerging the ears in boiling water (4 minutes if you are removing the corn from the cob and 7 to 11 minutes, depending on size, for corn that will remain on the cob.

For corn on the cob, next cool the corn by immediately plunging it into ice water to stop the cooking process. Package in freezer bags or vacuum seal, remove excess air from bags and freeze.

Off the cob, cool the blanched corn and cut the kernels from the cobs. Package them in freezer containers, leaving head space, and freeze.

We suggest you consider these contemporary takes on retro corn recipes from our grandmothers and mothers. They lend a bit of nostalgia to meals and bring home some of the best tastes for sweet corn and some of its best friends.

Looking for a corny appetizer or a new twist on salsa for a Mexican meal? Give the Southwest Charred Corn Salsa a try. Itòòò½ÊÓƵ™s tasty on its own as a side and delicious on tortilla chips or scoops.

If you go back and forth about succotash because of the lima bean component, we think youòòò½ÊÓƵ™ll like this slightly crunchy and fresh Summer Succotash that replaces limas with green beans. The celery seed adds a nice crunch and flavor.

We know that some folks, including members of my family, have a love-hate relationship with creamed corn. If you remember creamed corn of the canned variety or soupy homemade, we encourage you to give Creamed Corn with Tomatoes a try. Adding the corn cobs to the milk to steep adds additional corn flavor and the Parmesan cheese helps thicken and season the creamed corn. The bright pop of fresh tomatoes on top is a pleasant addition.

Finally, for those of you who will come to the market to buy all the corn you can for freezing, weòòò½ÊÓƵ™ve got an old-fashioned corn pudding that one of our customers swears is a staple at her Thanksgiving dinner table. The secret to the recipe? Be sure to give the kernels a thorough smashing to get some good corn mush.

Finding fresh takes on old recipes gives us a chance to bring young and old together. This way, we corn all get along!