7. Corn on the cob
Fresh, five-day-old corn won’t make you sick, but it won’t taste very good. Fine Cooking explains the enzymes in freshly picked ears go to town on the sugars as soon as it’s picked. In just three days, the corn will be only half as sweet and delicious as it was when harvested. You also never want to buy pre-husked corn because the kernels dry out incredibly fast. Need longer term storage? Cook the corn in boiling water, cut it from the cob, then store it in your freezer inside of a zip-top bag.
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