I grow a heirloom varieties of sweet corn and popcorn. Heirloom sweet corn is not as sweet as newer hybrid sweet corns that you can buy at the grocery store, but has a great "old-fashioned" corn flavour.
Sweet corn should be stored in the husk, wrapped in a damp paper towel and placed in container or bag. Refrigerate as soon as possible. Eat as soon as possible for best flavour. The longer sweet corn is stored, the more its sugars are converted to starch.
Popcorn is dried and does not require packaging or refrigeration.
Sweet corn is delicious eaten raw or lightly steamed or roasted. Avoid overcooking to preserve best flavour, texture & colour.
To pop popcorn on the cob:
Rub oil or butter on the kernels (optional)
Place the whole cob in a brown paper bag
Fold the top of the bag over 2-3 times to trap steam and popped corns (make sure to leave room for popped corn)
Cook in the microwave until the popping sounds slows
Once the cob has cooled, remove from the bag
Add additional melted butter & seasonings, fold the top of the bag again and shake if desired
Find sweet corn recipes here