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When selecting sweet corn freshness really counts since once harvested the gradual conversion of sugar to starch begins to take place. Look for ears that have fresh green husks and silks that are not slimy or moldy. The kernels should be plump and show no signs of denting.
The rate at which sugars convert to starch is directly correlated to temperature. For that reason sweet corn should always be stored as close as possible to 32 degrees. Never allow sweet corn to sit out of refrigeration for an extended period of time. Keep it in the coldest part of your refrigerator and use it within two or three days. For maximum sweetness and flavor plan to use it the day you purchase it if at all possible.
Preparation and Uses
Sweet corn or “corn on the cob” can be prepared in a variety of ways the most common of which is boiling. It can also be grilled and microwaved. To Boil: with the husks removed, place ears of corn in boiling water for 5-6 minutes, remove and serve. For grilling: soak ears, husk and all, in cold water for one to two hours. Grill for 6-8 minutes turning often. Microwave: wrap husked corn in waxed paper twisting the ends to keep in the moisture. Cooking time varies depending on the microwave but usually 2 to 3 minutes is sufficient for one to two ears.
Sweet corn is low in fat and contains no cholesterol or sodium. A medium sized ear of sweet corn contains just 80 calories and only 16 carbohydrates. It is a good source of vitamin C and dietary fiber as well as a source for protein, potassium, thiamine, iron, folate and vitamin A.