How do I store corn after harvest?
Written by
Olivia Mitchell
Reviewed by
Prof. Charles Hartman, Ph.D.To retain the flavor and texture, corn must be stored properly. These florets turn instantly sweet when chilled to the core. Otherwise, sugars rapidly change, often turning into starches. Each method is fairly obvious and simple, but worth knowing since it explains how to enjoy the harvest for longer than the season of the growing plants themselves.
Refrigeration
- 0-4°C with high humidity
- Leave husks intact during storage
- Place ears vertically in containers
- Consume within 5-7 days for best quality
Freezing
- Blanch ears 4 minutes before freezing
- Flash freeze on baking sheets first
- Use vacuum sealing for long storage
- Maintain quality 10-12 months at -18°C
Dehydration
- Dry kernels at 60°C for 8-10 hours
- Grind into cornmeal using grain mills
- Store in airtight containers with oxygen absorbers
- Lasts 12-18 months in cool dark conditions
Implement pre-storage preparation correctly. Cool the ears immediately, using ice water baths. Pat dry before refrigerating. For freezing, blanch ears for 4 minutes. Shock in ice water stops cooking. Drain thoroughly before packaging and label containers with the harvest date.
Maintain ideal conditions for each storage type. Refrigerators should provide high-humidity drawers or wrapping in a damp towel. Freezers should be maintained at consistent temperatures without fluctuations. Dried corn should be stored in dark airtight containers. The canned jar should be stored in a cool, dark pantry space at around 15 °C.
Recognize storage problems early. Slimy husks indicate that bacteria are growing, and they should be discarded. Freezer burn appears as a white, dried patch that needs to be trimmed off. Canned corn with bulging lids means it must be tossed immediately. Musty smells often indicate mold contamination, which is frequently associated with dried corn.
Use appropriate containers for each method. Vacuum sealers are the most effective way to prevent freezer burn. Use glass mason jars for canning or for dry storage. Food-grade buckets with gamma lids are great for bulk cornmeal. Perforated plastic bags keep humidity in the refrigerator.
Bring stored corn back to a fresh condition before cooking. Ears in the refrigerator can be refreshed by soaking them in ice water for 30 minutes before cooking. To preserve the flavor of frozen corn, steam it in its frozen state without thawing it first. Dry corn should be soaked for 12 hours or overnight before cooking. Drain canned corn before cooking to lessen the sodium amount.
Read the full article: How to Grow Corn Successfully at Home
