You can preserve your farm-fresh corn by freezing or canning it. If freezing, be sure you blanch it and you can keep it in an airtight container for up to one year on the cob or 2 to 3 months if you’re just freezing the kernels. Typically, canned corn is preserved as whole kernels or creamed by using a pressure canner. Creamed corn is another delicious, popular way to enjoy corn, but as the name warns, be wary of the classic high-fat, high-calorie ingredients like whole milk or butter.

Shopping Tip: For the best flavor, eat fresh corn the day it’s purchased. As soon as the corn is picked, its sugar slowly converts to starch, a process that makes it less sweet as time goes on. Look for ears with bright green, fitted husks and golden brown silk. The kernels should be plump and come all the way to the ear’s tip with each row of kernels tightly aligned. Avoid ears of corn with shriveled husks that look burned or have dark-colored slime. Refrigerate fresh corn in a plastic bag with the husk in tact for no more than one or two days.

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