Leave husks on and refrigerate the ears in a container or plastic bag. Eat the first day if you can for very best quality, but it will keep for 2-3 days. The high sugar content of the corn begins to convert to starch as soon as it’s been picked.
Tip: a soft vegetable brush is a good tool for removing the corn’s silk.
If you’re not going to be able to eat within a couple of days, freeze it.
Remove husks and silk. Blanch by plunging 1-3 whole cobs into boiling water for 1 minute.
Don’t put in too many cobs at once; you want the water to continue to boil. Using tongs, drop the cob into a large bowl of ice water for about 1-2 minutes to cool them quickly. Remove and allow to drain and dry thoroughly.
Put cobs into freezer ziplock bags, making sure to get as much air out as possible. Corn will keep for about 1 year.
If you have leftover cooked corn cobs, you can also cut the kernels off before freezing. Stand the
up on end, and slice downward to remove the kernels.
When using frozen corn later in a cooked dish, wait to add until the very end, so you don't overcook.
Corn cob stock makes a wonderful base for chowders, soups, and stews:
After you’ve removed corn kernels, cut about 4 “of garlic, 1-2 stalks celery, 1/4 c. onion, plus aemptied” cobs in half or thirds, and toss into a pot with 3-4 cups of water, along with chopped: clove good dash of salt and pepper. Simmer for about 15-20 minutes. Use within a week. or freeze.
Recipe created or adapted by Liz Talley, Urban Graze
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