This Type Of Raw Corn Is Not Only Delicious, It's Also Good For You

Most of us grew up thinking corn needed to be cooked, boiled, grilled, steamed, or butter-basted on a barbecue skewer. But here's the truth: Certain types of corn are not only perfectly edible raw, they are absolutely delightful that way. Enter sweet corn. This juicy, sugar-packed variety that's so tender and flavorful, it barely needs a flame. It may make you forget your favorite canned corn brands!

The key is picking the right corn and knowing when to eat it raw. Sweet corn, especially when it is super fresh and in peak season (late summer in the United States), is built for raw snacking. It's harvested at its milky, sugar-rich stage, which means the kernels are soft, plump, and naturally sweet. Unlike field corn (which is tougher and grown mostly for animal feed or processing), sweet corn is bred for flavor — not durability — and that makes all the difference when it's going straight into your salad bowl instead of a pot of boiling water.

You will know you have got the right ear when the husk is bright green and still tightly wrapped around the cob, the silks are golden and a little sticky (not dry or blackened), and the kernels are pale yellow or creamy white and pop under your thumb. If the corn was picked within the last day or two and hasn't sat too long on a grocery store shelf, the natural sugars haven't had time to convert to starch. That means every bite is crisp, juicy, and shockingly sweet, with no butter or salt required.

Nutritionally, raw sweet corn holds its own too. It's a solid source of fiber, antioxidants like lutein and zeaxanthin (great for eye health), and B vitamins. And when you eat it raw, you preserve more of the vitamin C, which can diminish during cooking. Add it to a citrusy summer slaw, shave it onto your chunky guacamole, or toss the kernels into a cold pasta salad for unexpected crunch and brightness.

A few tips for eating raw corn: use a sharp knife to slice the kernels off the cob by standing it upright in a large bowl to catch the fall. Or better yet, try a corn stripper if you have one, as it will make fast work of a summer dozen. If you are serving raw corn in a dish and want a slightly more mellow flavor, give the kernels a quick toss with lime juice or vinegar and let them sit for 10 to 15 minutes before serving. That tiny bit of acid brings out the sweetness even more.

So whenever you are tempted to throw corn straight into boiling water, pause. If you have got sweet corn and it's fresh, don't even bother cooking it. Just grab a knife, or better yet, your teeth, and enjoy it the way nature intended: raw, crunchy, sweet, and surprisingly good for you.