sweet corn

Nutrition

Corn is a source of carbohydrates and food energy. It contains some vitamin A (yellow corn only), minerals and protein.

Fresh sweet corn is 74 percent water.

One cooked ear (5 inches by 1 3/4 inches) contains 85 calories; 1 cup canned sweet corn (solids and liquid) provides 170 calories.
 
Selection

Top-quality sweet corn ears have fresh green husks and ears well-filled with bright-colored, plump and milky kernels.

When selecting sweet corn, pull back the husks and silk, checking for signs of bugs or pests. The ears should be free of insect and disease damage. If damage is found, discard the ear.

Husks and ears should glisten with moistness.

Corn is overripe if indentions have formed in the kernels or kernal contents are doughy when broken.
 
Storage

For highest quality, harvest and use ears promptly.

If fresh sweet corn is to be kept for any period of time, husk, immerse in ice water and refrigerate at a temperature near 32 degrees F.

Sweet corn can be stored in refrigeration from 5 to 7 days for standard varieties and 8 to 12 days for super sweet varieties.
 
Preparation

Boiling is the most common method of cooking corn. Place corn in enough unsalted cold water to cover. (Salt toughens corn.) Add 1 tablespoon sugar and 1 tablespoon lemon juice to each gallon of water, as desired. Heat to boiling, and boil uncovered 2 minutes. Remove from heat, and let corn stand about 10 minutes before serving. Season with butter, salt and pepper.
 
Source: OSU Extension

You must be logged in to leave a comment. Click here to login.