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Corn
By Jennifer A. Wickes
Copyright 2001

Corn Varieties
The two most popular varieties are: White corn: smaller and sweeter
kernels, Yellow corn: larger, fuller-flavored kernels.

How to Choose Corn
Corn season is May through September. It is best to use the corn
right after it has been picked as the sugars in corn gradually
convert to starch, thus making the corn less sweet as time goes by.
Ears should be bright green, tightly fitting around the cob. The silk
should be a golden brown. The kernels should be plump and juicy
coming all the way to the tip of the cob in tight rows.

How Do You Store Corn?
Corn should be cooked as soon as it is purchased and eaten that day,
but it can be stored in the refrigerator up to one day. Strip off the
husk and silk immediately before cooking, and not before.

If I Have Unripened Corn, How Do I Ripen It?
You cannot. Throw it away, or wait until it ripens before you pick
it.

The Nutritional Qualities of Corn
Corn is high in fiber, and contains iron and Vitamins A & C. A medium
ear of corn contains 140 calories.

Spices for Corn
chives, cilantro, cumin, dill, fennel, mace, marjoram, mint, oregano,
parsley, saffron, savory, tarragon, thyme

Equivalency
2 medium ears of corn = 1 – 1 ¼ cups kernel 10 oz. frozen corn = 1 ¾
cups corn

Trivia
The Spanish and the French feed corn to their cows and pigs in order
to fatten them up for the meat industry. So, how much corn are you
eating?

Suggested Wines
Serve a wine that would accompany the main dish or focus on the
spices used.

This article was previously published at Suite101.com.

About the Author:
Jennifer Wickes is the editor and writer at "Cooking With The
Seasons". To visit her site, go to:
http://www.suite101.com/welcome.cfm/cooking_with_the_seasons