Sweet corn is best eaten straight from the stalks.If you don't plan on using sweet corn right away, there are a couple of ways to store it that will keep it sweet and crisp.The sweet corn husks should be wrapped in damp paper bags and put in the fridge for 48 hours.You can Blanch whole ears in a pot of boiling water, then bag and freeze them for a year.Pack your corn into jars and use a pressure canner if you prefer canned corn.
Step 1: Pick healthy ears.
The best time to store sweet corn is when it's fresh.Whether you're buying sweet corn at the grocery store or harvesting a crop of your own, you will want to look for fully-developed ears with supple green husks.There shouldn't be any signs of drying or disease.There are tiny holes in the ears.This may be a sign that worms are eating the corn.If you have a lot of corn on your hands, use the ripest ears first.The underripe corn will have more time to reach peak freshness.
Step 2: The husks need to be left intact.
Unless you have already shucked the corn, it's best to keep it.The ripening process is accelerated by removing the husk.The corn has a gummy texture because of the breakdown of sugars.It's okay to peel back the top part of the husk, but don't do too much poking around.
Step 3: The corn should be wrapped in a damp paper bag.
Wet a paper bag with water and squeeze it to get rid of the excess.Put the fresh sweet corn in the bag.Depending on their size, you should be able to fit a few ears inside.Don't tear the bag while putting the corn inside.The wet bag will keep the husks from drying out in the fridge.
Step 4: The corn should be in a bag.
The ears, paper bag, and all should be put into the outer bag.Seal it up by squeezing out as much air as possible.If you're using a pinch-to-close bag, make sure there are no open spots.The corn can go bad at a much faster rate if it's exposed to the air.
Step 5: The corn should be kept in the refrigerator for a week.
The corn will retain its sweet taste and crisp texture if you eat it sooner.It will be fine for a few days when packaged as it is.Remove it from the bags and prepare it as you normally would.Store the corn away from other produce.As they age, they release gasses that can speed up their decline.Try to use your sweet corn within 48 hours.Most of the natural sugars will have been converted to starches after being left uncovered.
Step 6: Get rid of the corn.
To expose the green sheath underneath, remove the loose leaves from the outside of the husk.Pull the silky tassel towards the opposite end of the ear slowly, but forcefully.The husk should be removed in one large piece.Start with ears that are at their peak freshness.Take care to remove any strands of corn that are clinging to the husk.Once it's time to start cooking, these can be a problem.
Step 7: Blanch the corn for a while.
The water should be brought to a low boil on the stove.Take the sweet corn and put it in the water.Small ears can stay in the pot for up to 7 minutes.Large ears should be allowed to boil for 10.The corn is done when the kernels turn a deep yellow color and become translucent.The average length of a sweet corn ear is 15 inches.Smaller ears are those that are less than 15 cm in length, while larger ones are more than 20 cm.A short but intense burst of heat is needed to cook off the corn's natural sugars.Don't leave the corn in the water for too long.To get it ready for freezing, you're not trying to cook it.
Step 8: The blanched corn should be moved to the ice bath.
Use a pair of tongs to remove the ears from the pot and immediately transfer them to a second bowl filled with equal amounts of water and ice to cool them off.They should sit in the ice bath for the same amount of time they were boiled.Take the corn out of the water.The steam will be very hot even with your tongs.The ice bath lowers the temperature of the corn so that it doesn't cook.
Step 9: Dry off the corn.
Remove the ears from the ice bath.Set them on a dry towel or paper towel.Allow each ear to dry.The corn may still be soft from being blanched, so don't be rough with it.
Step 10: The corn should be placed in a plastic bag.
Press out the excess air by stuffing each bag with 2 ears of corn.If there are leaks around the opening, seal the bag tight.The corn should be in the back of the freezer, away from other items that could fall and crush it.If you're worried about the bag's seal failing over time, wrap each ear individually with a sheet of plastic wrap.You don't need to keep the corn moist inside the bag since you've removed the husk.It's high natural water content will allow it to freeze.Make sure the bags you buy are labeled "freezer bags".The thicker plastic used to make these is better for protecting food from the cold conditions of the freezer.
Step 11: The corn can be frozen for a year.
Most of its fresh flavor and texture will hold onto it if it's properly stored.If you want to serve the ears on the cob, you can either thaw them above room temperature or add them to a pot of boiling water.Don't take them out of the freezer.To know how long the bags have been in storage, label them with their contents and packaging date.It's a good idea to keep your sweet corn fresh through the fall and winter.
Step 12: The corn should be blanched for 3 minutes.
Pick out a few ears that are at the ideal stage of ripeness for eating fresh and remove the husks and silk.While you're shucking, heat a large pot of water until it starts to boil, then add the corn.Remove the ears from the pot at the 3 minute mark and place them on a layer of paper towels to cool.The water should be left to continue boiling.It will be used to pack the corn for canning.
Step 13: The kernels can be removed from the cob.
Allow the corn to rest for a while.To loosen the whole kernels from the cob, stand each ear vertically on its end and run a knife down the side.If you want to collect the kernels as they fall, use a large bowl or a cutting board.Don't let the blade of the knife hit the cob.This can release a liquid from the corn, which can affect the flavor of the canned corn or it's ability to be safely preserved.It is possible to make quick, clean cuts with an electric knife.If one of these tools isn't available, you can use a smooth or serrated blade.
Step 14: The jars should be filled with corn kernels.
There is 1 inch of space at the top of each jar if you spoon the kernels into it.To help the corn settle, shake the jar.The kernels may be damaged if they are packed or compressed.It will take about 2.25 pounds of whole corn, or about 4 average-sized ears, to fill a jar.It should be doubled for quart-sized jars.Put the jars under the hot water and add the corn.Adding boiling canning liquid will cause them to crack or shatter.As long as the jars are warm to the touch when corn goes in, the exact temperature isn't important.
Step 15: If you want, add 12 to 1 teaspoon of salt.
A small amount of salt can help preserve canned goods more effectively.A small pinch will do for the jars.You can use up to 1 full spoon for larger jars.Only kosher salt can be used.
Step 16: The jar needs to be filled with water.
When it reaches the top layer of kernels, pour the hot liquid into each jar.You should leave about 1 inch of headspace if you want to avoid over filling the jars.Allow the jars to sit open for a few minutes to cool down and allow trapped air bubbles to escape.It is possible to get the boiling liquid from the pot to the jars by using a funnel or ladle.When jars are subjected to intense pressure, over filling may cause them to burst.
Step 17: The jars should be in a pressure canner.
Place the jars in your canner and leave the heat vent open.The model has a pressure setting for the canner.Close the vent when the steam stops.quart jars need about 85 minutes to process.You can put them into storage after cooling them off.Sweet corn can be preserved for a long time.The amount of corn you're canning will affect the pressure level you use.You'll want to keep it between 11 and 13 pounds.The old fashioned way of canning is to submerging the sealed jars in boiling water until you hear the lids pop.