Featured Know Your Fruits and Veggies

Corn Know Your Fruits and Veggies

grilled corn
According to the Pennsylvania Marketing and Research Program, the key to great-tasting sweet corn is freshness. The sugar in sweet corn rapidly begins turning to starch within hours after being harvested. About 40% of the sugar can be lost in six hours at room temperature. Refrigeration slows this process, but the sooner corn is eaten after harvesting, the better it will be.
Although fresh corn is ideal, don’t shy away from frozen or canned when its out of season.
Cooking corn on the cob tips from PMRP: Boil husked ears for four to seven minutes in unsalted water – salt may toughen the kernels. If you prefer grilled corn, remove the silk from the ear but leave the husk on. Soak the ears for 10 minutes in cold water and then grill them for 15-20 minutes. To roast, remove the silk and husk from the ears, brush with melted margarine or butter and wrap in foil. Roast the wrapped ears for 15 to 20 minutes on the grill.
Fresh corn-on-the-cob is also easily prepared in the microwave by wrapping two husked ears in a damp paper towel and cooking them for seven minutes on high power, turning the ears once.
Corn is high in carbohydrates, fiber, iron and vitamin A.

Enjoy these great corn recipes from the pages here at Daily Dish Magazine!

Corn Fiesta Salad
Zucchini Corn Casserole
Chicken Corn Chowder

Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on YummlyShare on StumbleUponShare on LinkedInPrint this pageEmail this to someone

About the author

Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. Assisting in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program was very rewarding. During my 11 years with the Master Gardener program, I taught horticultural therapy to assisted living patients using healthful, fr
esh grown food as a focal point. . My hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for your body.
Currently I’m a cook at a college in Pennsylvania. We prepare everything we can from scratch, including our potato chips that tout the seasoning of the day!
Of course I write about food; it's in my blood!

Leave a Comment