Corn

Corn

General Information: Throughout Europe, the word ‘corn’ is the generic name of all cereal grains. There are two primary varieties of sweet corn found at the market during late summer and early Fall: Yellow Corn, which has longer, full-flavored kernels; and White Corn, which are smaller and sweeter. As soon as corn is picked, its sugar begins its conversion to starch, which lessens the natural sweetness and attractive flavor. It is, therefore, important to buy very fresh corn.

Season: July – October

Purchasing Tips: Look for bright green, snugly fitting husks and golden brown silk. The kernels should be plump and milky and go all the way to the ear’s tip. The rows should be tightly packed.

Storage: Corn should be cooked and consumed the day it is purchased. Strip off the husks and the silk just before cooking.

Cooking Tips: Corn can be steamed, boiled, or grilled. The kernels can be roasted, sautéed, or enjoyed raw.

Nutritional Info: Very high in protein and carbohydrates. Also calcium, iron, potassium and Vitamins A, B & C.

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