Sweet Corn
Recipes Preserving Nutritional Information
Recipes Preserving Nutritional Information
Who can resist the goodness of fresh sweet corn, picked fresh from the garden for you? Our early sweet corn starts in mid-July and is available until the first hard freeze of the year. We've found that some of the colder nights towards the end of the season produces some of the sweetest corn we've eaten!
Unlike corn sold in roadside stands and out of pick up trucks, Carter's sweet corn is picked fresh throughout the day and kept cool, out of the sun, until you buy it to preserve the sweetness of the corn.
Unlike corn sold in roadside stands and out of pick up trucks, Carter's sweet corn is picked fresh throughout the day and kept cool, out of the sun, until you buy it to preserve the sweetness of the corn.
Sweet corn may be divided into three distinct types according to genetic background: normal sugary (SU), sugary enhancer (SE) and supersweet (Sh2).
Standard sweet corn varieties contain a "sugary (SU) gene" that is responsible for the sweetness and creamy texture of the kernels. SUs are best suited to being picked, husked and eaten within a very short time. In the home garden, this is sometimes possible but not always practical. The old adage was "start the water boiling, run to the patch, pick and husk the corn, run back to the pot, cook the corn, and eat or process immediately."
Sugary enhancer hybrids contain the sugary enhancer (SE) gene, that significantly raises the sugar content above standard SUs while retaining the tenderness and creamy texture of standard varieties. The taste, tenderness and texture are outstanding. SEs are the gourmet corns of choice for home gardeners because they contain the best qualities of both SU and Sh2 types. Fresh from the garden, virtually all current SE releases have eating quality that is superior to all other types. No isolation from standard SUs is necessary.
Supersweet hybrids contain the shrunken -2 gene and have a higher sugar content than the standard SU varieties. The kernels of the extra-sweet varieties have a crispy, tough-skinned texture and contain low amounts of the water-soluble polysaccharides that impart the creamy texture and "corny" flavor to other sweet corn varieties. Although the lack of creamy texture is not especially noticeable in fresh corn on the cob, it affects the quality of frozen and canned corn, as does the toughness of the seed coat. Unless corn must be stored, shipped or mechanically harvested, SEs are superior in eating quality to Sh2s.
Storing sweet corn for long periods of time will destroy it. The sugar quickly turns to starch, losing flavor, quality and most of all sweetness. If you must store sweet corn, use perforated plastic bags and get it into the refrigerator as soon as possible. Warm temperatures hasten the conversion process. Try to use the corn within 1 to 2 days and do not husk until just prior to cooking.
Sweet corn is high in fiber, niacin, folate and some vitamin A. Folate has been found to prevent neural-tube birth defects and current research suggests that it helps to reduce the risk of heart disease and stroke. Fiber, of course, helps to keep the intestinal track running smoothly.
Traditionally, boiling is the way to prepare corn on the cob. However, it can be steamed, grilled, roasted, and even microwaved. When boiling sweet corn, do not add salt to the boiling water as it only serves to toughen the kernels as does overcooking. When cooking corn on the cob, be sure there is enough water to completely cover the corn, and that the water is at a good rolling boil before adding the corn. Add a teaspoon or two of sugar. Cook for 3 to 5 minutes and serve.
To shuck corn, pull the husks down the ear and snap off the stem at the base. Under cold running water, rub the ear in a circular motion to remove the silk or use a stiff vegetable brush. To remove corn from the cob, you will need a sharp paring knife.
Place the shucked ear on a plate, large end down. Starting at the tip of the ear, run the knife straight down to the stem end leaving about 1/4 inch of the kernel on the cob. This prevents cutting off the tough cob fibers. Rotate the ear and cut until all the kernels have been removed. Now, using the back of the knife, gently scrape down the entire cob to remove the milk left behind.
Fresh corn should be stored at 35 degrees F. Use in 3 or 4 days maximum.3 - 4 ears of corn will yield about 1 cup of cut kernels.Fresh corn on the cob will lose up to 40% of its sugar content after 6 hours of room temperature storage. The sugar is converted to starch.Try adding corn to your favorite vegetable soups, in rice to add color, or in tossed salads. Corn kernels are a great addition when mixed with other vegetables. Instead of using margarine, butter, or salt on your corn, try fresh herbs, light dressings, and or lemon. Grilled corn is a tasty summer treat. Grill it with the husk still on to retain flavor.
The average ear of corn has 800 kernels, arranged in 16 rows.
There is one piece of silk for each kernel.
A bushel of corn contains about 27,000 kernels.China Produces about 19% of the world's corn crop, about 4 1/2 billion bushels. (2004)One bushel of corn can make 33 pounds of sweetener, 32 pounds of starch, or 2 1/2 gallons of ethanol fuel.The U.S. produces 40% of the world corn crop. In 2002 about 9 billion bushels of corn were produced in the U.S., and the largest producing states were Iowa, Illinois, Minnesota, Nebraska and Indiana.
Corn always has an even number of rows on each ear.
A corn ear is actually an inflorescence that produces nearly 1,000 female flowers. These flowers, or potential kernels, are arranged in an even number of rows (usually from 8 to about 22 rows). Row number is always an even number because corn spikelets are borne in pairs, and each spikelet produces two florets: one fertile and one sterile. Stress at a particular stage in development could theoretically produce an ear with an odd number of rows - but I believe if you looked under a microscope, you would find an unseen row that failed to develop fully.
Corn is one of the third most important food crops of the world measured by production volume, behind wheat and rice. In terms of acreage planted, it is second only to wheat.
Mexico's per capita corn consumption is almost 400 pounds, while in the United States it is about 160 pounds and in India only about 15 pounds.
Corn is not only an important food for man, more than 50% of U.S. production is used for livestock feed.
Corn is an ingredient in more than 3,000 grocery products.
Corn is used in the production of alcohol, and distilled spirits, corn syrup, sugar, cornstarch, synthetic fibers such as nylon, certain plastics, in the manufacture of wood resin, lubricating oils and synthetic rubber, as an abrasive, corn cob pipes, corn oil, margarine, saccharin, paints, soaps, linoleum and gasohol.
The official grain of Wisconsin is corn.
Nebraska is the 'Cornhusker State.'
The world record for eating corn on the cob is 33 1/2 ears in 12 minutes, held by Cookie Jarvis.
Standard sweet corn varieties contain a "sugary (SU) gene" that is responsible for the sweetness and creamy texture of the kernels. SUs are best suited to being picked, husked and eaten within a very short time. In the home garden, this is sometimes possible but not always practical. The old adage was "start the water boiling, run to the patch, pick and husk the corn, run back to the pot, cook the corn, and eat or process immediately."
Sugary enhancer hybrids contain the sugary enhancer (SE) gene, that significantly raises the sugar content above standard SUs while retaining the tenderness and creamy texture of standard varieties. The taste, tenderness and texture are outstanding. SEs are the gourmet corns of choice for home gardeners because they contain the best qualities of both SU and Sh2 types. Fresh from the garden, virtually all current SE releases have eating quality that is superior to all other types. No isolation from standard SUs is necessary.
Supersweet hybrids contain the shrunken -2 gene and have a higher sugar content than the standard SU varieties. The kernels of the extra-sweet varieties have a crispy, tough-skinned texture and contain low amounts of the water-soluble polysaccharides that impart the creamy texture and "corny" flavor to other sweet corn varieties. Although the lack of creamy texture is not especially noticeable in fresh corn on the cob, it affects the quality of frozen and canned corn, as does the toughness of the seed coat. Unless corn must be stored, shipped or mechanically harvested, SEs are superior in eating quality to Sh2s.
Storing sweet corn for long periods of time will destroy it. The sugar quickly turns to starch, losing flavor, quality and most of all sweetness. If you must store sweet corn, use perforated plastic bags and get it into the refrigerator as soon as possible. Warm temperatures hasten the conversion process. Try to use the corn within 1 to 2 days and do not husk until just prior to cooking.
Sweet corn is high in fiber, niacin, folate and some vitamin A. Folate has been found to prevent neural-tube birth defects and current research suggests that it helps to reduce the risk of heart disease and stroke. Fiber, of course, helps to keep the intestinal track running smoothly.
Traditionally, boiling is the way to prepare corn on the cob. However, it can be steamed, grilled, roasted, and even microwaved. When boiling sweet corn, do not add salt to the boiling water as it only serves to toughen the kernels as does overcooking. When cooking corn on the cob, be sure there is enough water to completely cover the corn, and that the water is at a good rolling boil before adding the corn. Add a teaspoon or two of sugar. Cook for 3 to 5 minutes and serve.
To shuck corn, pull the husks down the ear and snap off the stem at the base. Under cold running water, rub the ear in a circular motion to remove the silk or use a stiff vegetable brush. To remove corn from the cob, you will need a sharp paring knife.
Place the shucked ear on a plate, large end down. Starting at the tip of the ear, run the knife straight down to the stem end leaving about 1/4 inch of the kernel on the cob. This prevents cutting off the tough cob fibers. Rotate the ear and cut until all the kernels have been removed. Now, using the back of the knife, gently scrape down the entire cob to remove the milk left behind.
Fresh corn should be stored at 35 degrees F. Use in 3 or 4 days maximum.3 - 4 ears of corn will yield about 1 cup of cut kernels.Fresh corn on the cob will lose up to 40% of its sugar content after 6 hours of room temperature storage. The sugar is converted to starch.Try adding corn to your favorite vegetable soups, in rice to add color, or in tossed salads. Corn kernels are a great addition when mixed with other vegetables. Instead of using margarine, butter, or salt on your corn, try fresh herbs, light dressings, and or lemon. Grilled corn is a tasty summer treat. Grill it with the husk still on to retain flavor.
The average ear of corn has 800 kernels, arranged in 16 rows.
There is one piece of silk for each kernel.
A bushel of corn contains about 27,000 kernels.China Produces about 19% of the world's corn crop, about 4 1/2 billion bushels. (2004)One bushel of corn can make 33 pounds of sweetener, 32 pounds of starch, or 2 1/2 gallons of ethanol fuel.The U.S. produces 40% of the world corn crop. In 2002 about 9 billion bushels of corn were produced in the U.S., and the largest producing states were Iowa, Illinois, Minnesota, Nebraska and Indiana.
Corn always has an even number of rows on each ear.
A corn ear is actually an inflorescence that produces nearly 1,000 female flowers. These flowers, or potential kernels, are arranged in an even number of rows (usually from 8 to about 22 rows). Row number is always an even number because corn spikelets are borne in pairs, and each spikelet produces two florets: one fertile and one sterile. Stress at a particular stage in development could theoretically produce an ear with an odd number of rows - but I believe if you looked under a microscope, you would find an unseen row that failed to develop fully.
Corn is one of the third most important food crops of the world measured by production volume, behind wheat and rice. In terms of acreage planted, it is second only to wheat.
Mexico's per capita corn consumption is almost 400 pounds, while in the United States it is about 160 pounds and in India only about 15 pounds.
Corn is not only an important food for man, more than 50% of U.S. production is used for livestock feed.
Corn is an ingredient in more than 3,000 grocery products.
Corn is used in the production of alcohol, and distilled spirits, corn syrup, sugar, cornstarch, synthetic fibers such as nylon, certain plastics, in the manufacture of wood resin, lubricating oils and synthetic rubber, as an abrasive, corn cob pipes, corn oil, margarine, saccharin, paints, soaps, linoleum and gasohol.
The official grain of Wisconsin is corn.
Nebraska is the 'Cornhusker State.'
The world record for eating corn on the cob is 33 1/2 ears in 12 minutes, held by Cookie Jarvis.