Organic Corn

Corn is usually associated with the color yellow; however it is also available in various colors such as red, pink, black and blue. It is grown in ears which are covered with kernels. The kernels are protected by thin, silk like threads called ‘corn silk' which is and are encased in a husk.

More than half of corn planted in United States has been genetically modified. Organic corn is free of pesticides and unnatural genetic alternations.

What to look for?

• As the sugar in corn rapidly turns to starch under heat, corn should be bought from places where it is displayed in cool areas. It has to be refrigerated or at least kept in the shade out of sunlight.
• Buy corn that is fresh, green and not dried out. It should envelope the ear, and not fit loosely around it. Examine corn kernels by pulling back a part of its husk.
• Choose corn with plump and tightly arranged kernels, found in a row. Fresh corn exudes a white and milky substance on pressing it.

Storage and preparation tips:

• Corns should be cooked immediately as it tends to lose its flavor rapidly
• It should be stored with the husk, in a plastic bag in the refrigerator
• Eat corn as soon as possible for optimum sweetness
• Whole corn ears can be frozen by first blanching them for ten minutes
• Kernels can be frozen after blanching the ears for five minutes and then cutting them off the cob
• Whole corn on the cob can be stored for a year while frozen kernels can be frozen for 2-3 months

Cooking and use of corn

Corn can be boiled or steamed with a little salt. Avoid overcooking as this makes corn hard and lose its flavor. Corn can also be broiled in the husk after soaking it for a while. Corn kernels can be boiled and used in soups, salads, broths, stews, in rice preparation or eaten on its own.

Corn Nutritional Facts

Corn is rich in vitamin B1, B5 and C, folate, manganese, phosphorus and dietary fiber. It is a good source of thiamin which supports the functioning of the adrenal glands, and pantothenic acid that is necessary for protein, lipid and carbohydrate metabolism.