
Corn
Corn, mainly known as sweet corn or maize in North Carolina, is a starchy plant common in cuisine from a variety of cultures. Corn is predominately harvested as a cereal crop; used to make flours, bread, and more. It can be eaten raw off the cob or cooked by steaming, stir-frying, baking—just about any way you could imagine! Healthy ears of corn are protected by a strong, fibrous outer stalk of leaves with no damage or bruising.
BEST STORAGE PRACTICES:
Store ears of corn with their husks intact in cold, refrigeration. Separate corn in vegetable drawer or crisper. Properly stored corn can last between 4 and 8 days.
FUN WAYS TO EAT AND COOK:
Corn is a versatile food that can be eaten in a variety of ways: raw, steamed, boiled, or stir-fried. Toss corn in with rice or eat it as a side with any meal. The natural salty and starchiness of the corn helps provide balanced tastes.
SELECTING SWEET CORN:
Choose sweet corn with unwilted husks and green colors. Discoloration, bruising, or damage signals past-due or improperly harvested corn. Corn itself should be bright yellow to pale yellow, and sometimes even white.
WHY IT’S GOOD TO EAT:
- Great source of dietary fiber and necessary carbohydrates
- Good source of Vitamin C, folate, and niacin
- Provides a good source of potassium
WHEN IT’S IN SEASON:
Corn is in prime harvesting season between April and early September. Coastal soils lend to a better harvest, but sweet corn is native to all parts of North Carolina including the mountains and piedmont.
HOW IT’S HARVESTED:
Corn can be harvested by hand or machine. Machine harvests tend to cut shorter shanks and less green husks which could prevent moisture loss, therefore preventing spoilage.
RECIPES:
Corn Salad—Mix corn, (bell or spicy) peppers, onions, and tomatoes in bowl. Spice with cilantro, oregano, salt, and crushed pepper. Drizzle with oil and serve cold. Enjoy!