n Cooking: If on the cob, shuck and clean the corn, bring your water to a boil, drop corn in, and cook for 2 to 4 minutes. Remove the corn from the water and serve quickly — don’t let it stand in the water.
n Storage: Cook immediately after bringing it home. This will delay the process of the sugars turning into starch and you’ll have a much fresher tasting product. If you store it with the shucks on, you’ll keep the kernels from being mashed, bumped and drying out. Shuck and wash just before cooking.
n Freezing: This can be done with the shucks on or off. On the cob: Water blanch small ears (1 1/4 inches or less in diameter) 3 to 7 minutes, medium ears (1-1/2 inches in diameter or more) 5 to 9 minutes. Cool in an ice water bath for approximately the same amount of time as blanching. Drain and package in gallon-size zip closure freezer bags. Push excess air from the bags, seal and freeze. Leave space between each bag until frozen. Off the Cob: Water blanch corn on the cob for 4 minutes. Cool promptly and completely in ice water for 4 minutes. Drain and cut corn from the cob. Cut kernels from the cob about two-thirds the depth of the kernels. Package in zip closure freezer bags.
n Freezing corn In the husks: If you have the freezer room, you can freeze with the husks on in a brown bag and microwave for about 3 to 5 minutes when you are ready to eat.
Tip: If you cook your frozen corn in the microwave, allow several minutes to cool before you remove the husk. Steam builds up inside the husk and if you remove this protective layer too quickly, you may get burned.