No question about it, corn on the cob is a summer staple. The sugars in sweet corn can turn to starch, so be sure to eat it within a few days or preserve it using one of the methods below.
Optimal Storage
- Eat as soon as possible, because the sugars in sweet corn turn to starch rapidly.
- Store in the husks in the warmer section (upper shelf) of the refrigerator.
- If husked, store wrapped in damp cloths in an airtight container in the fridge.
Freezing
On the Cob, With Husks
- Put the ears of corn straight in the freezer without removing the husk.
- Microwave the frozen corn in the husk for about five minutes on high for two ears or four minutes for one ear. The silk insulates and protects the corn while it cooks.
On the Cob, Husks Removed
- Remove husks.
- Blanch for 7 minutes.
- Chill in an ice bath and drain.
- Pack in zip-top bags and freeze.
Kernels
- Remove husks.
- Blanch for 4 minutes.
- Chill in an ice bath and drain.
- Scrape kernels off the cob into an airtight container or zip-top bag. Freeze.
Root to Fruit
Corn cobs can add a sweet flavour to soup stock.
Revival
Corn with dry, brown, or slightly slimy outer husks is often still good once the husks and silks are removed (but not if the corn itself has slime or mold).