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Fresh corn is best eaten within 1 or 2 days, when the cobs are at their sweetest. Overtime, those natural sugars will convert to starch, and the kernels will lose their juiciness (a process called respiration).
Best way to keep sweet corn. Back from the farmer's market today (cool idea, it's open Thur. 4 p.m. -8 p.m.) with a bunch of great, just picked sweet corn. If we don't eat it all, what's the best way to save it? I've read chilling it makes the sugars turn to starch quickly, but is it OK to leave on the counter?