Here's How You Should Be Storing Corn On The Cob

There are some foods that just scream summer: juicy slices of watermelon, melty scoops of ice cream, glasses of cold lemonade, sizzling hot burgers, and — last but not least — fresh corn on the cob. The latter is something you are guaranteed to find at almost any backyard barbecue or farm stand from July to August. Whether you eat it straight from the cob, drenched in melted butter and salt, or strip it down to use the kernels in soups, casseroles, or a big batch of homemade cornbread, there's no denying corn is a warm weather staple.

The only potential downside? You often see corn priced by half or whole dozens. While you don't have to buy that many ears, you are likely tempted to so you have plenty on hand for the next time the urge to sink your teeth into something crunchy and juicy strikes. Fortunately, storing corn on the cob is very easy and, if you do it right, your ears will last for months to come. 

At first glance, corn on the cob may seem like a very hardy vegetable, but it does not last super long when it's picked fresh. If you plan to eat your corn within three days, Epicurious recommends keeping the ears fully wrapped — do not shuck them until you are about to eat them — in a plastic bag and storing them in the refrigerator. This will prevent the corn from drying out (and nobody wants that).

However, if you don't plan to eat your corn that quickly, your best bet is to freeze it. The blogger at The Gunny Sack suggests blanching your corn before sticking it the freezer. You will boil the peeled ears for a few minutes, then place them in an ice bath to cool. Dry them off, wrap each individual ear in plastic wrap, and then store them in a large bag in the freezer. Your frozen corn can last up to a year. Epicurious also says you can strip the kernels off the cob and freeze them raw in a freezer-safe bag.