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I seem to have overdone the sweetcorn this year and would rather save it to eat all the year round rather than pigging out on it now.
Anybody got any ideas (and tips) on how to store it?
(ps I hate relish so no recipes please )

The sugars in sweetcorn deplete very quickly once picked so they are at their best straight away. my suggestion would be to cut them in half, blanch them in a pan of boiling water, seal them in freezer bags with as little air as poss and stick them in the freezer. asap!