mary wrote:

> On Jul 3, 4:26 pm, 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
>
>
> actually, if you keep the corn in the husks and retain in the bag you
> purchased it in (or similiar bag), the moisture created in the 'fridge
> (particulary the crisper) will create a moist environment (as
> everything in nature basically consists of water) which stops the corn
> from drying out - it should keep it fresh for at least four or five
> days. by the way does anyone have a recipe for Eccles cakes?

I always leave it unhusked until I'm ready to cook it.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?