Knowing more than a person should about corn, I'll give you a tip. Corn goes to starch right after it's picked off the stalk, the sooner you cook it the sweeter it'll be. Barring being able to toss it from field to pot like I have been able to; you can keep corn fresh. Keep it cold, bottom of fridge until you want to use it asap of course. Once you decide how you'll cook the corn put it into a pot of cold water, or cooler, with the silks removed still in husk. If carried off in your pack just drain them well and cook first night out. Just keep turning it over the fire for about 15 minutes. med high heat about 3-4" above coals not flames should do it. not really for backpacking IME.