Corn

(Yellow, White, Bicolored)

Nutritional Information
Good source of fiber, vitamin C and folate.

What To Look For
Freshly picked, moist, green husk and silks; plump, glossy kernels without spaces between them.

Easy Storage and Preparation
Best eaten within a few hours of purchase. Will keep for a day or two if refrigerated in husks. Remove husk and silks only when ready to cook.

Best Uses
Cook, covered in simmering, salted water, for 3 to 5 minutes. Cut the kernels from the cob and sauté for 3 to 5 minutes. Or peel back the husk, remove the silks, soak in water, sprinkle with lime juice and salt, and put the husk back in place. Grill for 6 to 8 minutes.

Recipes
Shrimp and Corn Chowder
Broiled Salmon with Sizzle of Corn and Tomatoes
Caramelized Onion Potato Pancakes




Summer Fruits and Vegetables
Other Vegetables


Arugula
Avocados
Beans, Green
Beans
Beets
Collards
Corn
Cucumber

Eggplant
Garlic
Kohlrabi
Mushrooms
Okra
Onions
Peas, Sugar, Snap
Peppers

Potatoes
Shallots
Squash, Summer
Swiss chard
Tomatoes
Zucchini
see also:  Summer Fruit Guide
Fall Vegetable Guide | Fall Fruit Guide
Winter Vegetable Guide | Winter Fruit Guide
Spring Vegetable Guide | Spring Fruit Guide
 
related links:  FDA's Tips for Handling Fresh Produce



NOTE:
An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

   Source: Copyright © 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.

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