Fresh corn preservation methods

Fresh corn can extend its shelf life through methods such as refrigeration, freezing, shell preservation, vacuum packaging, and storage after cooking. Different preservation methods are suitable for different consumption needs, and reasonable selection can maximize the preservation of the nutrition and taste of corn.

1. Refrigerate and store

Untamed corn with 2-3 layers of outer skin, put it in a fresh-keeping bag to remove air, and then place it in the refrigerator compartment. It can be stored for 3-5 days at 4 ℃ and is suitable for short-term consumption. Refrigeration can slow down sugar conversion, but corn kernels may become hard due to dehydration. It is recommended to wrap the outer layer with wet kitchen paper to maintain humidity.

2. Cryopreservation

After cooking the corn, cool it down and wrap it one by one with plastic wrap or put it in a sealed bag for freezing. At minus 18 ℃, it can be stored for 8-12 months with minimal nutrient loss. Blanching with salt water before freezing can better maintain sweetness, and after thawing, it can be directly steamed or used for stewing soup, with a taste similar to fresh corn.

3. Storage with shell

Keep intact corn husks and whiskers, hang in a cool and ventilated place, and store for 1-2 weeks. The shell can effectively prevent water evaporation and microbial invasion, suitable for rural cellars or environments with temperatures below 25 ℃. Before consumption, it is necessary to check for mold growth, as the sweetness of corn stored in this way will gradually decrease.

4. Vacuum packaging

Boil and cool corn, vacuum pack it with a vacuum machine, refrigerate it for 2 weeks, and freeze it for up to 1 year. A vacuum environment can block oxidation and bacterial growth, making it particularly suitable for storing ready to eat corn kernels. Pay attention to thoroughly drying the surface moisture before packaging to avoid frosting after freezing and affecting the quality.

5. Boil and store

Boil in boiling water for 8 minutes, then remove and let cool. Put the boiled water in a sealed container and refrigerate. The nutrients in the soup can delay the spoilage of corn and be consumed within 3 days. This method may lose some water-soluble vitamins, but it is convenient to eat and suitable as an ingredient for salads or cold dishes. Before storing corn, fresh corn with green bracts, moist tendrils, and plump grains should be selected. Avoid direct sunlight and high temperature environments, and regularly check for mold growth in all storage methods. It is recommended to divide frozen corn into small portions to avoid repeated thawing. When cooking frozen corn, there is no need to thaw and it can be steamed directly, which can better maintain the texture. Corn whiskers and kernels contain various active ingredients, which can be dried and brewed into tea for consumption. Corn can be consumed in combination with other miscellaneous grains in daily life to increase dietary fiber intake, but those with weak gastrointestinal function need to control their single consumption.