The sooner you use corn after picking, the sweeter it's going to taste. Corn's natural sugar turns to starch at an astonishing rate. Refrigerate corn immediately; do not leave corn sitting on the kitchen counter as the sugar turns to starch even faster during the heat of the day. However, corn is sensitive to chill-injury and should be placed in the front of the refrigerator where the temperatures tend to be higher.
If storing, wrap the unshucked corn in a wet paper bag to slow down the conversion from sugar to starch. Place the wet paper bag in an old plastic shopping bag and refrigerate. Corn will hold for 5 to 10 days.
Cooked corn kernels will keep for 2 to 3 days in the refrigerator.
Freezing: Remove husks and silk. Timing from the point when the water returns to the boil, blanch 4 minutes for small ears, 6 minutes for medium ears, and 8 minutes for large ears. Immediately cool in ice water for the same length of time as it was blanched. Drain; pack whole in bags. You can also blanch, drain, cut off kernels, and freeze in freezer boxes. Frozen corn will last up to a year.
Canning: Corn cans well, but because it is a low acid vegetable, it's essential to process it for an adequate length of time. See a good preserving book for instructions.
When possible, purchase corn with the husks still on; the convenience of shucked corn is not usually enough to offset the loss of quality.
The Produce Converter is a series out tools designed to help you get the most out of how to store your vegetables, and how many vegetables you need to buy to simplify cookiing.
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