Storing corn (in husk)
Sep 5, 2009 | 2:37 pm
#1
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Storing corn (in husk)
What is better - fridge or countertop (kitchen won't get much over 70F) - just for a day. In bag, or out of bag? If in, paper or plastic? (I don't buy corn often, and never a day ahead, but the produce store is closed tomorrow.)
Sep 5, 2009 | 3:55 pm
#2
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Even just for a day, it's better to bag them in the fridge so the corns keep fresh and won't dry out.
As for the husk, it depends on how you are going to cook the corns. For BBQs, better keep the husk. I usually don't need husks so I remove and trash them in the store. Less trash to dump at home.
As for the husk, it depends on how you are going to cook the corns. For BBQs, better keep the husk. I usually don't need husks so I remove and trash them in the store. Less trash to dump at home.
Sep 5, 2009 | 7:15 pm
#3
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always best for flavor to cook corn in the husk, keeps all the moisture in.
This year has been great for corn, wow some of the best I have ever had quite consistently from my local market.
I'd store on the counter top if not over 70F, in the husk
The husk itself is what prevents the drying out, if there is a portion of husk missing like on some store bought corn, I wrap it in a paper towel.
This year has been great for corn, wow some of the best I have ever had quite consistently from my local market.
I'd store on the counter top if not over 70F, in the husk
The husk itself is what prevents the drying out, if there is a portion of husk missing like on some store bought corn, I wrap it in a paper towel.
Sep 5, 2009 | 8:26 pm
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I'm not sure it makes much difference if it's just for a day. I'd keep it out of any plastic to prevent mold from growing in case it ends up sitting for more than a day. I prefer to keep my fresh produce under the same conditions the store keeps it which means unrefrigerated.
Sep 5, 2009 | 9:23 pm
#5
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Unrefrigerated? Sweet corn is normally packed in waxed boxes and iced soon after picking. It then goes to the produce distributor and is stored at 40-45 degrees. It can easily stay there a week or more. Then it goes to the supermarket where they keep it stored in the walk-in at 40-45. They often only get produce shipments once or twice a week, so it can be another week refrigerated. One or three days more in your fridge at home isn't going to make much difference. Either your store is putting out each days corn at room temp(likely), or they are a specialty niche place that is getting locally grown corn daily straight from the field(unlikely), in which case there is no need for refrigeration.
Sep 5, 2009 | 9:40 pm
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My store keeps it unrefrigerated and gets it daily from local growers, tomatoes as well
Then again I live in the boonies ^
Frankly I've never seen the fresh corn in a husk stored in the fridge, even the large grocers and even WALMART when they actually have fresh corn keep it in the non refrigerated center aisle alongside potatoes, apples, etc I have to drive 15 miles just to get to a brand 'name' grocer....
Then again I live in the boonies ^
Frankly I've never seen the fresh corn in a husk stored in the fridge, even the large grocers and even WALMART when they actually have fresh corn keep it in the non refrigerated center aisle alongside potatoes, apples, etc I have to drive 15 miles just to get to a brand 'name' grocer....
Sep 5, 2009 | 10:59 pm
#7
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Only thing I can think of is because it's so bulky, they just set out the day's supply, rather than take up precious cold case space. Sweet corn should always be refrigerated ideally at 33-34 degrees, though most places keep it in the medium temp (40-45) room. Corn degrades really fast at room temp.
Sep 6, 2009 | 4:45 am
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fridge.....
fridge.....
Sep 6, 2009 | 6:37 am
#9
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"Fresh" sweet corn is readily available in the dc area. it is picked the day before sale at the latest. sweet corn rapidly looses sweetness as the sugars turn to starch. keep refrigerated to reduce the reaction. really fresh corn needs no more than 3 min of cooking in boiling water. there are lot of other ways to cook corn.
once cooked, the sugar stabilizes. cook all the corn, slice off the kernels with a big butcher knife, and store in the fridge. mix with black beans, and add a bit of vinegar for an alternate(tough to find a matching wine).
once cooked, the sugar stabilizes. cook all the corn, slice off the kernels with a big butcher knife, and store in the fridge. mix with black beans, and add a bit of vinegar for an alternate(tough to find a matching wine).