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When you’re buying corn at the market, especially at the farmer’s market, you shouldn’t pull back the entire husk lest you get some unappreciative stares! There are other ways to see if your corn is ripe for eating.

How to select:

Look at the tassels at the end of the cob – they should be brown and sticky. If they’re dry, that means the corn is old.

The ear should be symmetrical and plump: not too fat, not too thin. If the husk is too fat, it might be because the corn was picked past its prime. Also, ears should be heavy for their size.

The outer husk should be bright green, and tightly wrapped around the ear. Feel through the husk with your fingers, the kernels underneath should feel firm and somewhat uniform.

You can pull back a bit of the husk at the top to take a peek. The kernels should be nice and plump. You can also pierce one of the kernels to make sure that the liquid inside is milky.

Once picked, the sugars in corn start turning into starch, so it’s best to eat your corn freshly picked.

If you can’t eat your corn right away, you can store it in the fridge with the husk on for up to three days. It’s recommended that you leave the husk on until you are ready to cook, because it preserves the corn’s flavour.

To Freeze Corn you need to cook it first. Peel off the entire husk and silk, using paper towel to get rid of any remaining silk. Bring a large pot of water to a boil (big enough to fit all of the corn) and put the corn in. Make sure the water is completely covering the corn. For smaller ears, boil for about 7 minutes, for bigger ears, boil for about 11 minutes. Once cooked, remove from heat and allow to cool.

Place cooled corn in a plastic freezer bag in the deep freezer. Whole corn will keep in the freezer for 6-12 months. To save room, you can also cut the kernels from the cob, spread them out on a baking sheet to flash freeze, then store in a freezer bag. Kernels last about 3 months in a deep freezer. In both cases, remove as much air as possible from the bag to prevent freezer burn.

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