Six minutes seems like it's a lot, but on line TV, it flies by in a heartbeat! Throw in two great hosts, two corn recipes and a bunch of techniques I want to show and time is gone in a blink of an eye.

Because we ran out of time, I didn't get a chance to stress a couple things about buying and storing corn. To know if corn is really fresh, look at its silk. If the silk is slightly sticky, abundant, but not too dried out, it's a good bet that corn is fresh. Once corn has been picked, the silks rapidly start to dry out. If you find that your grocer has snipped off the silks, put the corn down. This probably means they didn't sell it all when it was fresh and cut the silk off to keep it looking good.

The second place you want to look is the stem where the ear was attached to the plant. If the end is a medium to dark brown, it means the corn was picked at least two days ago. Once corn is picked, eat it immediately or the sugars will turn to starch.

You can keep corn in a paper bag in the crisper drawer for a couple days but remember, those sugars are rapidly turning to starch. And if you have corn coming out your ears, perhaps you should freeze it. Simply blanch it (on the cob!) in boiling water for about 3 minutes. This kills any enzymes that could degrade the corn while it's frozen. Remove the kernals from the corn and then I like to vacuum seal but of course you can use ziplock bags too.

If you misses this epsiode, visit the AM Northwest website.

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