Corn Food Facts
Corn is best when purchased from May through September. Corn kernels should be a good yellow color. Do not buy if husks are straw colored, since they should be green. Straw colored husks and silks indicate decay or worm damage. Corn should always be refrigerated.
Yellow corn usually tastes better than white corn and is higher in vitamin A content.
When storing corn, keep it cool. When corn gets warm the sugar tends to convert to starch. In fact, when corn is piled high in the markets and is allowed to stay for days, the bottom ones will be less sweet due to the heat generated by the weight of the ones on top.
Quick Facts:
- The best way to remove kernels from an ear of corn is to use a shoehorn or a spoon.
- Corn contains 5 to 6 percent sugar by weight.
- Americans eat about 25 pounds of corn per year.
- There are more than 200 varieties of sweet corn.
- When wrapping corn in tin foil for barbecuing, try adding a sprig of marjoram next to the corn.
- Florida grows the most sweet corn and the best sweet corn is known as Florida Sweet.
- The kernels at the tip of corn should be smaller. Larger kernels are a sign of over maturity.
- If the kernels are shrunken away from the tip, the corn may be older and not as sweet.
- Pop a kernel, the juice should be milky, not a clear liquid.
- Corn should not be stored more than a few hours after husking and should be refrigerated or cooked as soon as possible.
- Never add salt to the cooking water as it toughens the corn.
- Steaming corn for six to ten minutes is one of the preferred cooking methods.
- Yellow corn usually tastes better than white corn and has higher vitamin A content.
- To store corn longer, cut a small piece off the stalk end, leave on the leaves, then store in a pot with about an inch of water, stems down.
- To cook better tasting corn, add a little milk and sugar to the water.
- A food brush will remove silk from corn.
- To lighten the color of dark yellow corn, try adding a small amount of vinegar to the boiling water.
See also:
Glad Corn Snack
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