How to Store Corn So It Stays Fresh For Longer

Keep your corn fresh, gorgeous, and perfectly tasty for as long as possible with these simple corn storage tips:

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Corn is harvested in warm weather months, with a peak season of late spring through early fall.

Related: 3 Simple Tips For Foolproof Grilled Corn

Many people think the proper way to pick an ear of corn at the grocery store is to pull down a bit of the husk and take a gander inside, just to make sure the kernels are nice, yellow, and plump.

Sound like something you would do in the produce aisle? Then, please, for the love of God and corn buyers everywhere, stop.

This practice is rude and makes the corn go bad much more quickly (the husk acts as a protective layer that slows down the decaying process).

You can tell corn is fresh when the husk is bright green and tightly wrapped around the cob. Gently squeeze the ear to feel if the kernels inside are plump and healthy.

Avoid the ear if the husk has brown spots or if the bunch of silks at the top is dried up or black.

Elizabeth Laseter

First thing’s first: Don’t remove the husk until you absolutely have to.

Corn starts to dry out and become starchy as soon as it’s harvested. Exposing the sensitive kernels to air will only speed up those processes.

It’s best to use your corn the day you buy or harvest it. However, you can keep it fresh longer by storing it, unwashed and unpeeled, in a sealed plastic bag in the crisper drawer of your fridge. This’ll keep it usable for about five to seven days.

If you’ve already peeled your corn, follow the same steps—but try to consume it in the next day or two.

Related: 31 Fresh Corn Recipes That Are Perfect for Summer

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Wrap cooked corn (on or off the cob) in aluminum foil and then place in an airtight container. Store in the fridge for three to five days.

Elizabeth Laseter

If you want to keep corn tasty and safe-to-eat for longer, you may want to consider freezing it. To freeze corn on the cob:

1. Shuck and blanch the corn. Don’t skip this step, even if you’re short on time. Blanching corn before freezing helps preserve its yellow color and prevents the need to cook it after defrosting.
2. Cut the corn off the cob. Use a serrated knife to “saw” the kernels off the cob and onto a kitchen towel. From there, you can then easily scoop the kernels into a bowl or plastic bag.
3. Bag the corn. Place in a freezer bag and zip-top bag, label with the date and measurements (this’ll come in handy when you’re ready to cook) and freeze up to a year.

For more detailed information about shucking, blanching, freezing, and thawing, check out our detailed corn freezing guide: This Is the Absolute Best Way to Freeze Corn