1. Peel off the old bracts and some old whiskers on the outermost layer of corn, leaving only two or three tender bracts and corn whiskers on the innermost layer. No need to clean, wrap the corn tightly with plastic wrap, then put it in a fresh-keeping bag, tie the mouth of the bag tightly and put it in the frozen layer of the refrigerator.

2. It would be much easier if there is a special food sealed insulation bag at home. Just put the corncob with two or three tender leaves and a small amount of corn silk in the bag, exhaust the air in the bag, seal the bag and put it in the freezer.

Fresh corn can be stored in this way for several months. When eating, just take the corn out of the freezer, soak it in clear water, thaw it and wash it, and then you can cook it in the pot. When cooking corn, you should cook it in cold water. Corn husks and whiskers can go or not, depending on personal preference. But if it is not removed, the corn will taste better.