Use this strategy to keep cut-up produce crisp and bright for up to 12 hours, because there's nothing inviting about a platter of limp broccoli florets and dried-out carrot sticks.
The trick: Cover everything with a layer of damp paper towels, and then wrap the platter in plastic wrap and refrigerate until the start of the party (aka crunch time).
How to Grill Corn
It's hard to beat the smoky-sweet flavor of fresh corn cooked on a grill. Here's how to do it to perfection.
Step 1. Pull the husks back from the corn, but leave them attached at the stem. Remove and discard the silks.
Step 2. Pull the husks back up around the corn. Soak the ears in a roasting pan or large bowl full of water for 15 minutes. (This prevents the husks from burning.)
Step 3. Grill corn over medium heat, turning often, until the kernels are tender and husks are lightly charred, 8 to 10 minutes.
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