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From Edna Lewis’s Taste Of Country Cooking – Place several ears of unshucked corn in a bowl that is filled about half way with cool water. Make sure that the it is the stem end that is placed in the water. The corn will absorb the water and stay fresh for 2 to 3 days.
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.