Often sold as sweet corn, it is sold by colour. There are three main types: white, yellow and ‘bi-colour,’ with yellow and white kernels.
Choose cobs with bright, plump kernels that show no signs of wrinkling. Husks should be intact, fresh, green and not spotted or damaged. You can generally buy corn all year round in Australia.
Corn loses its sweetness rapidly, as the sugar quickly converts to starch. Store with husk intact, in the vegetable crisper or in a plastic bag in the refrigerator. Use within 1–2 days.
Corn is usually cooked with husks and silks removed. If barbecuing, ensure slow, even cooking by plunging the prepared cob into iced water an hour before use.
5 quick ways with corn
Colourful food is fun to eat and gets kids eating more vegies – add fresh sweet corn kernels, slices of red apple and seedless grapes to the dinnertime salad bowl.
Liven up your five-a-day vegie serves by combining the kernels from three cobs with chopped red onion, mango, cucumber and avocado in a large bowl. Toss well, adding fresh lime juice to taste. Serve on top of grilled fish or as a corn chip salsa.
Make an easy soup by combining 1 litre reduced-salt chicken stock with 2 chopped celery stalks, 1 tablespoon reduced-salt soy sauce, the kernels of 3 cobs, and a 310g can creamed corn in a large saucepan. Simmer for 5 minutes on medium heat, add 3 small chicken breast fillets, thinly sliced and cook through.
A medium corn cob only has around 390kJ, so make a snack by microwaving for 2 1/2 minutes in a zip-lock bag closed three-quarters of the way, with 2 tablespoons water. Eat immediately.
Sneak vegetables into pikelets by adding kernels from one corn cob into the batter. Serve with a dollop of plain, low-fat yoghurt and chopped coriander.