How long can raw corn be preserved

Raw corn can generally be stored at room temperature for 1-2 days, refrigerated for 3-5 days, and frozen for 8-12 months. The storage time is affected by factors such as storage temperature, freshness of corn, humidity, whether it is shelled, and pre-treatment methods. Fresh corn with shells is prone to spoilage due to water loss and microbial growth in environments above 25 degrees Celsius. It is recommended to consume it as soon as possible or refrigerate it. Keeping the outer shell and wrapping it with cling film during refrigeration can slow down the conversion of starch and sugar, and maintain a sweet and crispy taste. If the corn has been shelled or cut into sections, it should be sealed in a box to avoid cross contamination, and the refrigeration time should be shortened to 2-3 days.

Before freezing, corn needs to be pre treated. Corn with shells should be blanched in boiling water for 3 minutes, cooled, and dried before freezing. Corn kernels can be directly bagged and vacuumed, resulting in minimal changes in taste after freezing. It is recommended to cook frozen corn at high temperatures after thawing, and it should not be eaten raw. If corn kernels are found to be sticky, sour, or moldy, it indicates that they have spoiled and should be discarded.

It is recommended to choose fresh corn of the current season for long-term storage, with green and tightly attached bracts and moist tendrils. Regularly check the status during storage and avoid mixing with other strongly scented foods. Soak corn in salt water for 10 minutes before cooking to help detect spoilage - floating corn may have already rotted. Reasonably stored corn can retain most of the B vitamins and dietary fiber, but its sweetness will decrease over time. It is recommended to process it in batches according to the consumption plan.