“Fresh2U” Nutrition Program for Kids and Parents
Sweet Corn
Indian corn was cultivated in North and South America long before Columbus reached the shores of the New World. The first written record of corn in North America is found in Icelandic Sagas as early as 1006. Corn (maize) was bound closely to the great Native American civilizations, but sweet corn was primarily a minor or local crop for fresh markets in the United States until after World War II.
Growers produce both yellow and white varieties, and fresh sweet corn is available in Florida from August through June.
When selecting sweet corn, whether it is yellow or white, look for even rows of fresh, tender, plump, milky kernels just firm enough to offer slight resistance to pressure. If corn is in the husks, select ears with bright green “snug” husks. Over-mature corn is identified by large, excessively firm kernels, which are usually deeper in color than at the most desirable stage of maturity. If corn is bought in husk, remove husk and silks, dip in a cold water bath, and wrap with plastic wrap. Fresh sweet corn is best when used the same day it is purchased.
Pre-packaging does not take the place of refrigeration, and corn held at room temperature will rapidly lose its sugar content. The typical shelf life is four to six days.
Sweet corn provides vitamin A and B and is very low in sodium.
