The correct method for storing corn

The correct methods for storing corn mainly include refrigeration, freezing, storing in a cool and ventilated place, vacuum packaging, and storing after cooking.

1. Refrigerate storage

Fresh corn with shells should be placed in a fresh-keeping bag, purged of air, sealed, and stored in the refrigerator compartment for 3-5 days. Be careful to avoid contact with other strongly scented foods to prevent cross contamination. It is recommended to control the refrigeration temperature at around 4 ℃, as high humidity can lead to mold growth. If corn is found to have blackened whiskers or water stains on the outer shell, it should be discarded immediately.

2. Cryopreservation

Peel off the coat and whiskers of corn, wash and dry it, put it in a sealed bag, and freeze it for 6-8 months after venting the air. It is recommended to freeze the whole plant or divide it into sections and package it separately. When eating, there is no need to thaw and it can be steamed directly. Frozen corn may lose some moisture and have a slightly inferior taste compared to fresh corn, but it retains more intact nutrients. Suitable for stewing soup or making cornmeal dishes.

3. Store in a cool and ventilated place

Corn with shells can be stored for 2-3 days when hung in a cool and ventilated place, suitable for short-term storage. Avoid direct sunlight and humid environments, and regularly check for insect infestation or mold growth. This method preserves corn sugar conversion quickly, and it is recommended to prioritize consumption. If the ambient temperature exceeds 25 ℃, it is recommended to use refrigeration for storage.

4. Vacuum packaging preservation

By using a vacuum machine to remove the air inside the packaging, raw corn can be stored for 7-10 days under refrigeration conditions, and can be frozen for up to 1 year. A vacuum environment can effectively inhibit microbial reproduction and maintain the color and sweetness of corn. Pay attention to checking the sealing of the packaging. If there is a leak, it needs to be reprocessed. This method has a high cost and is suitable for commercial bulk storage.

5. After cooking, store

After cooking corn and letting it cool, wrap it in plastic wrap and refrigerate it for 3 days, and freeze it for 2 months. Adding a little salt to the water during cooking can help lock in the sweetness. When reheating cooked corn stored in refrigeration, it should be steamed thoroughly. For frozen storage, it is recommended to quickly blanch it in boiling water. Mature corn should not be repeatedly frozen and thawed, as it can cause the particles to collapse and the taste to deteriorate.

During the storage period of corn, its condition should be checked regularly, and any sour taste, mucus, or mold spots should be immediately discarded. Different varieties of corn have significant differences in storage tolerance, with sweet corn being more prone to spoilage than glutinous corn. It is recommended to choose the storage method according to the consumption plan, with refrigeration for short-term consumption and freezing for long-term storage. Before cooking, pay attention to whether the corn kernels are full and shiny. If there is no leakage when pressed, it is considered fresh. Reasonable preservation can maximize the retention of nutrients such as dietary fiber, lutein, and B vitamins in corn.