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With summer, here at least, comes sweet corn.
And with sweet corn comes the feeling of ephemerality: Once picked, those sweet-as-sugar kernels turn starchy quickly, meaning the clock is ticking to use your corn up as soon as you bring it home.
One of my favorite ways to use sweet corn is in sour corn: A short fermented recipe that is packed with flavor and keeps in the fridge for a couple weeks (and possibly longer, though I have yet to go more than two weeks without eating it all).
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