Simply bring a Dutch oven (or other heavy, heat-retaining pot) of water to a boil, turn off the heat, add the corn, cover and let stand for 10 to 30 minutes. It's snap simple and more forgiving than other methods we've tried: This method for cooking fresh corn, which we learned from America's Test Kitchen, has become our go-to method. How you choose to cook it may depend on many factors: time, space, weather, quantity, etc.
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Some might argue you needn't cook it at all. When it's fresh, sweet corn is delicious any which way you cook it. The frozen corn will taste best if eaten within 6 to 8 months.īecause once it has turned starchy, there's nothing you can do to salvage it. Transfer the cooked corn to freezer-bags and freeze until ready to use.
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If you want off-the-cob-corn, cut the kernels from the cob after blanching. If you don't plan to eat what you've bought within 24 to 48 hours, shuck it, blanch it (cook in boiling water for 2 to 5 minutes) and freeze it. Immediately after picking corn's sugars begin to turn to starch and within a couple of days what was once a sweet, juicy delectable ear of corn will become an ear of pasty, flavorless disappointment.Ĭhilling the corn will slow this process, but it won't stop it. The secret to perfect sweet corn, aka edible sunshine, is time.Īs in don't waste any buying it or eating it once you've made your purchase.