Fruit and Vegetable Guide
Summer, Early Autumn
Description: Sweet corn (as opposed to field corn) may be white, yellow, or bicolor, with a sweetness level of regular, sugar enhanced, or super sweet.
Selection: Freshness is crucial. Choose ears with full, plump kernels. Avoid ears with wilted or dry husks.
Storage and handling: Refrigerate ears still in their husks for 1-2 days at most. Before cooking, remove husks and silks.
Preparation: To remove kernels, hold ear over a large bowl and slice kernels off with a sharp knife. Sauté kernels or bake in recipes. Boil whole ears in large pot 4-7 minutes. Steam ears in basket over boiling water, covered, 6-10 minutes. Roast or grill ears this way: pull back leaves, remove silk and wrap leaves back around corn, soak in water 10 minutes, place corn directly on hot grill 15-20 minutes. Or remove husks and silk, brush with melted butter, wrap in foil and roast 20-30 minutes in oven or 15-20 minutes on grill. Microwave ears in a covered dish with a few tablespoons of water; 4 ears take 5-7 minutes.
Serving suggestions: Not usually eaten raw. Dress fresh corn with butter and salt. Mix kernels with cooked lima beans to make succotash, or add to pasta, salads, or soups (SIS, p. 95).
Nutrients (when boiled): Vitamin B6, niacin, thiamin, folate; antioxidants lutein and zeaxanthin (yellow varieties); protein.
1 dozen ears raw = 6 cups kernels
© 2011 Mennonite Central Committee