Sweetcorn is a variety of maize with a high sugar content, which is picked when immature, prepared and eaten as a vegetable. It was grown by several Native American tribes and the Iroquois gave the first recorded sweet corn to European settlers in 1779. Eaten when really fresh, you will enjoy the sweetness of the kernels which should be plump and juicy and full of flavour.
Cook in boiling water without salt, as that will make the kernels tough. Season the cobs with freshly ground black pepper pepper and serve with lots of melted butter. Alternatively, cut the kernels straight off the cob and use in a wide variety of recipes. If you choose to cut, stand the corn vertically on the stalk end and cut down the length of the cob, swivelling the cob and repeating until all the kernels have been stripped.
Perfect for ... an amazing sweet side dish.
Sweetcorn should be eaten as fresh as possible, if not store in fridge crisper but for not more than a day or two.
Sweetcorn is good for formation of new cells. Folate is helpful in prevention of birth defects, colon cancer and heart diseases. Good for carbohydrate metabolism, energy production, cognitive functions, cholesterol, constipation, colon cancer, health of the lungs and lung cancer Good for cardiovascular health, if consumed in moderate quantities, regularly. High sugar and starch content can make it bad for adding weight.