Corn on the cob is one of the most tantalizing and delicious summer ingredients, so it's understandable that you want to know how to best store them after you buy them. You can keep them in the refrigerator (without peeling them) until you are ready to cook them. If you want them to last really long, you can peel them, blanch them and put them in the freezer. If they are left over when cooked, store them in the refrigerator to prevent them from spoiling.
Steps
Method 1 of 3: Store the Corn On The Cob to Eat Them Within A Few Days
Step 1. Don't peel them
The peel acts as a protection and barrier, so the cobs will stay fresher and juicier. If you remove the peel before putting them in the refrigerator, you run the risk of them drying out. Try to keep the skin completely intact, leaving the tips of the cobs covered as well.
- If you bought corn on the cob that was already peeled or if you inadvertently peeled it off, eat it within a couple of days.
- To choose the best cobs without looking under the peel, focus on the greenish ones and check that the "beard" (the long filaments that surround them) is damp. Touching them, the cobs should be firm to the tip. Observe them closely to check if there are any small holes that could indicate that there are worms inside. If you have to peel them to see if they are good, just lift the peel at the end to check if the corn kernels reach the tip.
Step 2. Close the cobs in a plastic bag
Do not wash them, simply put them in a large zip-lock food bag and squeeze it to let out as much air as possible before sealing it. Place the bag in the vegetable drawer of the refrigerator.
Step 3. Cook the corn on the cob within a week
After a few days they will begin to deteriorate and then go bad. The advice is to eat them as soon as possible to enjoy all their sweetness and freshness. Over time they will gradually lose flavor and juiciness. Try to cook them within 3 days of purchase if possible.
Step 4. Check that the cobs are fresh
They generally start to mold from the tip. If the tapered end is dark or moldy, you can cut off the last 2-3 cm with the knife. If, on the other hand, mold has also attacked other parts of the cob, throw it away without hesitation.
Generally when the cobs become moldy they turn dark and the corn kernels wither and dry out. In addition, sometimes a whitish or bluish hair appears
Method 2 of 3: Freeze Corn on the Cob to Make It Last a Long Time
Step 1. Remove the husk from the cobs
If you have decided to freeze them, the first thing you need to do is peel them. The reason is that it is best to blanch them before putting them in the freezer. In addition, once frozen you would find it much more difficult to remove the peel.
Frozen corn on the cob will keep good and fresh for up to a year
Step 2. If you don't intend to use shelled corn, you can blanch and freeze the whole cobs
Boil them in boiling water for 7-11 minutes, depending on the size. After draining them from the hot water, immediately transfer them to a bowl full of water and ice and leave them to soak for about 30 seconds. Finally drain them again.
- Place the corn on the cob in a food bag or airtight container, then freeze them. If using a bag, let as much air out as possible before sealing it.
- You can also cook them for less time if you wish. The corn on the cob will be more crunchy when you take them out of the freezer.
Step 3. Blanch and shell the cobs if you intend to use shelled corn
It will thaw much quicker when you are ready to use it. Boil whole cobs in boiling water, but in this case only for 2-3 minutes. You can let them cook a little longer if you prefer. After draining them, immediately transfer them to a bowl filled with cold water and ice. Finally drain them again.
Remove the corn kernels from the cob using a knife. Pour the beans into a food bag or airtight container and place them in the freezer. If you are using a bag, let out as much air as possible before closing it
Step 4. Freeze the raw corn kernels for quick
If you have little time to devote to the cobs after purchasing them, you can quickly shell them with a knife and transfer the kernels to a food bag or airtight container without boiling them first. Remember to squeeze the bag to let out as much air as possible before putting it in the freezer.
Step 5. Let the corn defrost before heating or cooking
If you boiled it before freezing it, you can let it thaw slowly in the refrigerator overnight and simply reheat it when it's time to eat it. If you want to use it right away, or if you haven't cooked it before putting it in the freezer, you can put it in the microwave and reheat or cook it until it's ready to eat.
Use the microwave oven's "defrost" function. Enter the weight of the corn so that the oven calculates the time for itself. If you don't know how much it weighs, check it after a couple of minutes
Method 3 of 3: Storing the Corn On The Cob After Cooking
Step 1. Place the cobs in an airtight container
If you have cooked them but haven't eaten them all, it's best to store them in a closed container. You can use a zip-lock grocery bag if you prefer. Out of the air they will last longer, so squeeze the bag to get as much out as possible before sealing it.
Step 2. If you want, you can shell the cooked cobs and keep only the kernels of the corn
If you want to add them to the salad or another recipe, you can shell the cobs and refrigerate only the kernels, closed in an airtight container. Also in this case you can use a food bag with a zip closure; remember to let out as much air as possible before sealing it.
Step 3. Eat corn within a few days
Cooking it allows you to move the expiration date by a few days, so you can keep it in the refrigerator for 4-5 days in addition to the maximum storage term that you had previously calculated. However, try to eat it as soon as possible or within 5 days at the latest.
- If your cobs or corn kernels are giving off a strange smell or have made mold, it's definitely time to throw them away.
- You can reheat corn on the cob in the microwave. Start by setting a minute on the oven timer and then check them to see if they are hot enough.
