Freezing corn is a whole different animal. If you freeze a raw ear, it turns into a sad, mushy mess when you thaw it. The water in the kernels expands, ruining that sweet crunch.
For long-term love, you have to blanch it first. Boil the shucked ears for about four minutes, plunge them into ice water, and then freeze them in airtight bags. It’s a little extra work, but it’s worth it for a January taste of July.
That said, fresh corn is a fleeting treasure. Don’t treat it like potatoes. The best way to “keep” it is to eat it within 24 hours of purchase. But if you bought a few too many, the damp paper towel method is your kitchen hero.
