Corn

I hate to say it, but fresh corn really is best when cooked within a few hours after it has been picked. When corn sits, the natural sugars that give it its sweetness start to turn to starch. If you find perfectly fresh corn but you don’t plan to serve it for a few days, it’s better to make the soup in advance and keep it in the refrigerator than to keep the com waiting. Although I make these soups only when corn is in season, frozen corn is an acceptable alternative if you’re in a pinch. Don’t try to make these soups with canned corn.