"Skyhooks" > wrote in message
...
> Omelet wrote:
>>
>> In article >,
>> blake murphy > wrote:
>>
>> > if you buy corn on the cob and circumstances dictate that you can't
>> > cook it until the next day, should you refrigerate it or leave it out?
>> > does cold accelerate the sugar to starch process, or slow it down?
>> >
>> > thanks.
>> >
>> > your pal,
>> > blake
>>
>> I've just always refrigerated it. Works for me for a max of about 5 days
>> before the quality begins to noticeably change.
>> --
>> Peace, Om
>
> For raw, unhusked corn, I just refrigerate in veggie drawer for a couple
> of days at most in a loose kitchen towel that's been slightly
> moistened. My problem is
>
> I've read in many places that it's recommended to blanch the corn before
> freezing it. I've tried that and freezing plain, raw corn, too. I
> found I prefer freezing the plain-raw corn instead because I've noticed
> that blanching seems to do something to the texture. I'll try again
> this year to verify my memory.
>
> Hmmm, I wonder if freezing corn-on-the-cob in its husk is a good idea??
> I've never done that before. I'd use a vacuum-sealed bag if I did.
>
> Sky

Why wonder? If it was a good idea, Green Giant would do it that way. But,
they don't.