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    Kitchen Dictionary: corn

    corn

    Corn is one of the all-time favorite vegetables the United States. White (smaller sweeter) and yellow (bigger, more flavor) kerneled corn are the most popular eating varieties today, but corn comes in red, blue, brown and purple. The white and yellow hybrid is called butter and sugar corn, which produces both kinds of kernels. Did you know, for every kernel of corn on the cob, there is one strand of silk? Baby corn can be purchased in cans or jars and is used in Asian cooking. Hominy is specially processed corn kernels.

    Ingredient

    Season: May - September

    How to select: As soon as it is picked the sugar in corn turns to starch reducing its sweetness. Look for bright green tight husks and milky plump kernels.

    How to store: Should be used immediately or refrigerated as the sugar content converts to starch when stored at room temperature.

    How to prepare: Remove the husk and silk just before cooking or grill in the husk. boil, grill, roast, saute, simmer

    Matches well with: bacon, basil, butter, chiles, chives, cilantro, cream, garlic, lemon, lime, onions, parsley, peppers, scallions

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    Nutrition Facts

    Calculated for 1 cup
    Amount Per Serving %DV
    Calories 132
    Calories from Fat 14 (11%)
    Total Fat 1.6g 2%
    Saturated Fat 0.3g 1%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.8g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 529mg 22%
    Potassium 319mg 9%
    Total Carbohydrate 30.5g 10%
    Dietary Fiber 3.3g 13%
    Sugars 3.3g
    Protein 4.3g 8%

    How is this calculated?

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