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Gary

wrote:
> ...corn starts deteriorating the minute it is exposed to air,
> it should never have the husk removed until you are ready
> to cook it. Better yet, cook it in the husk.

Almost right. Corn starts going down the minute it's picked, not
exposed to air. The best fresh corn is "pick it yourself" then go
right home and cook it or process it.

Sweet corn picked right off the plant doesn't even need to be cooked.
Husk it and eat it right there for the full flavor.

I never cook in the husk. I cut the kernels off then eat some within a
few hours or I bag them up to freeze. I often buy many starting about
now and freeze as much as I can stand to process. My last few frozen
bags usually go with Thanksgiving dinner.

Also, blanching corn before freezing is a worthless step. I cut the
kernels off the cob and bag them for the freezer immediately. Months
later, long after corn season, it's the best tasting corn available.
Way better than canned and still way better than commercially frozen
corn.

G.