Which of the below would yield better tasting corn or would the taste be about the same with either approach below? I prefer to boil and then serve right away, but I have a situation which is preventing me from boiling the corn shortly prior to serving.
1) Boil corn for 2 min. on the stove, quickly freeze it, and then reheat it in the microwave later.
2) Boil corn for 2 min. on the stove, let it sit at room temperature for 4 hours, reheat it in the microwave and serve.