Corn
Corn Image

How to Choose the Best

Select ears of corn that have fresh, bright green husks and silks that don't look wet or mushy. Peel back a bit of the cornhusk and check the first rows of kernels — they should appear plump, bright, and shiny, not shriveled or dull. For a true test of how moist the kernels will be, gently dig your fingernail into one of the kernels. Moisture should be apparent after the kernel breaks; if not, the corn is likely a bit old. Avoid corn that does not have kernels at the tip of the cob, as these are underdeveloped ears.

Shelf Life and Storage

Store corn in the refrigerator, uncovered with the husks still attached. Corn has a short storage life, since it tends to lose sweetness quickly. Because of this, it should only be refrigerated for a day or two before being consumed or cooked. Only purchase as much fresh corn as you need for any given day or recipe. Corn can be cooked and frozen in freezer safe storage bag for up to 3 months.

Freezing Yes

Freeze kernels in the proper container, cooked or raw, for up to three months.

Preparation Suggestions

On its own, corn is delicious steamed, roasted, or eaten right off the cob with butter, salt and pepper. Instead of boiling the whole cob, try wrapping the husked corn in aluminum foil along with butter or olive oil and your favorite seasonings, and roasting until the kernels are tender — cooking them in the oven versus in water will help concentrate the sweetness of the corn. Corn also makes a delicious addition to salsas, soups, stews, casseroles and salads. Add corn cobs to vegetable stock for a wonderful corn chowder soup base.

Substitutions

There's no true substitute that can replace corn kernels' small size and tender bite in a soup or salad. For a starchy side dish, corn could be replaced with potatoes, rice, or pasta.

Origins

Though there are several theories regarding the specific origin of corn in Mesoamerica, it was likely domesticated between 7,000 to 10,000 years ago in Mexico from large grass called teosinte.

Nutrition

One medium sized ear of yellow corn is a good source of potassium and phosphorous, folate, vitamin A, and lutein. It is also a good source of energy, since corn is high in carbohydrates.