Sweet corn has been available only since the 1700s, according to a University of Kentucky paper on corn production. And there are dozens of varieties grown, such as Earlivee, Silver Queen and Champ.

To squeeze the most flavor out of summer, nothing beats farm-fresh corn on the cob. But the best variety for your dish depends on more than just the color.

If there's one thing to know about corn, it's that it's best enjoyed as soon as you bring it home. Cook the cobs a day or two later and you'll notice that the kernels no longer look as plump and ...