Corn: Smart Storage
What is the essence of summer eating? For me, it’s my first taste of the perfect ear of corn. Sweet and silky, corn on the cob just can’t be beat when the season is upon us. My husband grew up on a farm where his mother had an enormous garden. She would boil a pot of water and go out to pick corn just after making dinner and they would eat ear after ear for dessert. That is sweet!
It’s that just-picked flavor that we find at a farm stand and sometimes even at the supermarket. The sugars in corn begin to turn to starch soon after harvesting. When a market harvests corn, it must be kept cold, so my motto is buy it fresh and eat it quickly.
If you must keep it for 2 to 3 days, store the corn still in its husk, wrapped in a perforated plastic bag in the fridge. Shuck the corn just before cooking it. I put the corn in a large pot of boiling water, return the water to a boil, then shut off the heat and cover the pot. The corn stays perfectly cooked for up to an hour. Helpful when you’re juggling the rest of the meal.
Yes, you can freeze corn if you have an abundant harvest. First remove the husks and silks. Cut the kernels off the cobs, boil the kernels for 4–5 minutes, drain, and quick-chill in ice water. Dry the kernels, then freeze in airtight containers.
You can even freeze corn on the cob if you have a big freezer. Blanching times vary, from boiling the small ears for about 7 minutes to 11 minutes for big ears.
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