When sweet summer corn comes into season, BOY, does it do it really come into season. We love the abundance of those tasty yellow kernels as much as anybody, and our summer menus always have a touch of corn about them, but even if we ate it in every dish for every meal, we’d never be able to use up all the available corn. That doesn’t mean, though, that we should buy less, underestimate our needs, or encourage farmers to drop their yields. Instead, we’re going to make that corn last all year long. It’s totally simple and possible, and America’s Test Kitchen is here to show us how to do it. Take a look.
Catch those methods? Let’s recap!
How To Store Sweet Summer Corn
- If you’re eating it the next day: Wrap the corn, husk and all, in a wet paper bag. Put that bag in a plastic zip-top bag and place in the refrigerator until you’re ready to eat.
- If you’re eating it days, weeks, or even months later: Blanch the corn for five minutes in boiling water, then immediately transfer the corn to an ice bath to stop the cooking. Place the cobs on a clean dish towel to dry. Once dry, place in a plastic zipper bag, squeeze out the air, and seal the bag. Store in the freezer for up to six months.
There we go! How long do you store your stores of sweet summer corn? Do you have any tricks of your own for making those cobs last?