To max out the lifespan and moisture content of your cob, c’mon dont shuck.
Savoring anice creamcone as the sun sets at increasingly earlier times.
The first bite of this yearssweet cornharvest.
Credit:Andy Lyons
That latter occasion was something our entire family looked (and still looks!)
Hey, an old millennial can learn new tricks!
Break a kernel and see if it emits a white, milky liquid.
Credit:Brie Passano
This is a clue that you have high-quality, ready-to-eat corn.
If the kernel is doughy or dry, it is probably past its peak.
Either way, its important to keep things cooland aim to consume the corn ASAP, Brekke advises.
Once the corn has been picked, all of those delicious sugars in the kernels quickly convert to starch.
Refrigerated corn in the husk should last for about 1 week.
The most importantand often overlooked stepof freezing corn involves blanching the cobs first.
This helps the kernels retain nutrients and leads to better-tasting corn when you do decide to enjoy it.
As for those kernels, theres no need to thaw them for most cooked purposes.
