• Corn (aka maize) is a large grain plant that was domesticated in modern day Central America way back in the prehistoric days. Ears of corn contain rows of corn kernels, which are actually seeds, and these are the grain. Corn contains a good deal of starch that is useful to cook with. There are six types of corn: dent, flint, pod, popcorn, flour, and sweet.

• Nowadays, corn is used for everything. Beyond feeding humans, we use it to feed livestock, produce sweeteners, plastics, medicine, bio-fuel, and perhaps most importantly, and distill Bourbon. Sweet corn is a fantastic, gluten-free summertime treat. Its versatility allows you to saute, bake, broil, grill, pop, and even microwave it.

How-to Videos


Jun -Oct

Selection & Storage

• Look for well-formed ears with bright green, tight husks and milky, plump kernels. Avoid it if the husk is dry.

• Use immediately or keep corn inside the refrigerator, preferably along with its husk, for up to 2-3 days.

Cooking Tips

If you are slicing corn kernels off, place a small bowl upside down inside of a larger bowl. Rest the corn on top to easily catch every kernel.
Make corn on the cob in the microwave. Arrange 1 to 4 ears of un-shucked corn in the microwave and cook for 3-4 minutes. Let cool (!), and shuck to reveal beautifully cooked corn.
Make stovetop popcorn by adding canola oil and a few kernels of corn into a heavy-bottomed pot over medium-high heat. Once they start popping, add ½ cup of kernels and gently shake the pot until popping slows. Transfer to a bowl and top with some melted butter or Nutella.

Clever Uses

• Looking for a green way to clean your grill? Rub it down with a corn husk- which is just abrasive enough to provide a clean smooth surface.

• Keep the water that you boiled your corn in, and add scraps of onion, carrot, celery (anything you’ve got, really!) to make a flavorful stock.

Health Benefits

Corn is one of the finest sources of dietary fibers and the antioxidant ferulic acid, which has anti-cancer properties.

The folic acid (or vitamin m) in corn is now known to be an important factor in preventing anemia and birth defects, and helps with the production of red blood cells.

Food Science

• As soon as corn is removed from the vine, the sugar molecules begin converting starch. Cool temperatures can slow this process, but after a few days, you’ll end up with tough, stringy corn that’s lost its sweetness.

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