1. Peel off the thick skin of the outer layer of corn, leaving three layers of corn endothelium. The stigma of corn doesn't need to be removed, let alone cleaned. Put into a fresh-keeping bag or a plastic bag, sealing, and storing in a freezer. The storage period is very long, and at least before the next corn season, fresh and tender corn can be guaranteed to be eaten at any time.

2. Before eating, take the corn out of the refrigerator, rinse it with clear water, put it in a pot, pour in clear water, boil it over high fire, and continue to cook for 8 minutes. You don't need to thaw in advance, and don't cook frozen corn in boiling water.

3. Cook corn, whether it is fresh corn or frozen corn. When cooking, don't peel off all the corn husks, leave a few layers of endothelium and whiskers, and the cooked taste will be very fragrant. Cook corn in cold water. Put a little salt in the cooking to make the corn taste sweeter.

4. Preservation of corn kernels: directly peel the raw corn kernels and put them into the freezer of the refrigerator. Take it out whenever you want to eat, and eat it in the usual way. This method can also be made into fresh corn flour, ground into powder, put into fresh-keeping bags, put into quick-freezing boxes, and take a small bag at any time when you want to eat.