Though corn is a grain, sweet corn is harvested young to eat as a vegetable. It is sweet because the sugar hasn’t all turned to starch. This was the corn the Iroquois gave to Europeans!
Husks ought to be tight and green, with no worm holes. Moist, brown ends of a husk are ripe. Take a peek. Sweet corn kernels ought to be plump, firm, and yellow. Sweet corn needs to be prepared the day you buy it, or refrigerated in a bag for a couple days. Do not remove husk until ready to cook.
Remove the husk and silk threads by hand. Corn on the cob can be boiled, steamed, or grilled. Forego salt and butter and instead use cumin, cayenne, and coriander for a wild bite! Remove the kernels and mix them with lima beans to make succotash!