Here’s your cheat sheet, because we all get distracted by Netflix. First, squeeze the husk—firm is good, mushy is bad. Second, smell the tip—sweet is great, sour is gross. Third, peek at the kernels—plump and shiny are your friends; wrinkly and dimpled are not.
If you see dark, slimy spots or mold, don’t try to “cut off the bad part.” Corn is like a chain letter of spoilage—once it starts going bad, it’s all bad. Just toss it and move on with your life.
