It is best to freeze the corn after it is cooked.

1. Buy some fresh corn instead of bare corn cob. In this way, the water loses quickly, and it doesn't take long to dry, and the taste is very old. Be sure to buy corn with skin, which can slow down the water loss of corn and lock the umami taste of corn, so that corn will be sweeter.

After you buy the corn, peel it off first, but don't eat it all. Only the innermost two floors are left. Soak in water 10 minute, and add some water to the corn.

3. Add water to the pot, put the corn into cold water, add a spoonful of salt and a spoonful of edible alkali, and cook the corn for 20 minutes. Pickled corn cannot be frozen directly. It should be cooked before freezing, so it is not easy to lose water and tastes softer and sweeter.

When cooking corn, add salt and edible alkali. Salt can make corn sweeter, while edible alkali can soften corn, fully release its nutrition, make it soft and waxy, and eat nutritious. Don't cook corn for too long, it will be cooked in 20 minutes, otherwise too much nutrition will be lost.

5. Immediately take out the cooked corn, put it in the drain basket to dry and let it cool. Corn must be drained before it can be preserved, otherwise it will affect the taste.

6. Wrap the cooked corn with plastic wrap and keep it sealed to prevent water loss. Then put the corn in a fresh-keeping bag. It is recommended to pack according to the amount of a meal, for example, 3 in a bag, just take one bag at a time.

7. After the corn is packaged, seal the fresh-keeping bag and put it in the refrigerator to ensure freshness all year round. Don't cook while eating. Steam 10 minute. It tastes full and sweet.