Kitchen Dictionary: 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.
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
Homemade Corn Syrup Substitute ( Simple Syrup )
Oven-Roasted Corn on the Cob
|Calculated for 1 can (303 x 406)|
|Amount Per Serving||%DV|
|Calories from Fat 26||(11%)|
|Total Fat 3.0g||4%|
|Saturated Fat 0.5g||2%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 1.4g|
|Trans Fat 0.0g|
|Total Carbohydrate 55.4g||18%|
|Dietary Fiber 6.0g||23%|