In article >,
blake murphy > wrote:

> if you buy corn on the cob and circumstances dictate that you can't
> cook it until the next day, should you refrigerate it or leave it out?
> does cold accelerate the sugar to starch process, or slow it down?
>
> thanks.
>
> your pal,
> blake

I've just always refrigerated it. Works for me for a max of about 5 days
before the quality begins to noticeably change.
--
Peace, Om

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