On Fri, 21 Mar 2003 05:55:57 +0000, Alan Gould wrote:

The cobs should be picked as soon as they are ripe - i.e. when the
sheath becomes papery and translucent, then either eaten immediately
after picking or put into the freezer for storage.

"Immediately" is actually a matter of minutes. The sugars in corn
start to turn to starch as soon as it is picked.

In corn-growing country, it's generally agreed that the best
corn-on-the- cob is obtained by bringing the (salted) water to a
boil *before* you pick the cobs. Pick, shuck as you run from
field to cauldron, and into the water. Serve with butter and
pepper. Divine!

If you want to freeze it, it might be a good idea to blanch it in
boiling water first.


--
Rodger Whitlock
Victoria, British Columbia, Canada