ears of corns
Sweet corn is a good source of dietary fiber, vitamin B6, and folate, with moderate carbohydrates and trace amounts of essential minerals. Fresh corn kernels contain lutein and zeaxanthin, antioxidants important for eye health.
About
Corn (Zea mays), commonly called maize, is a cereal grain native to Mesoamerica that has become a staple carbohydrate worldwide. The ear, or cob, is the flowering structure that bears kernels in rows around a central woody core. Sweet corn varieties (consumed as a vegetable) have tender kernels with high sugar content and are eaten fresh or cooked, typically at the milk stage of maturity before starch accumulates. Field corn varieties are harvested at full maturity with harder, starchier kernels used for flour, meal, oil, and industrial products. Ears vary in size, kernel color (yellow, white, bicolor, purple, red), and kernel arrangement depending on variety and growing conditions.
Culinary Uses
Fresh corn ears are boiled, steamed, roasted, or grilled and served as a side dish, often with butter and salt. Sweet corn kernels are stripped from the cob and used in salads, soups, stews, polenta, succotash, and countless other preparations. In many cuisines, corn appears as cornmeal (ground dried kernels) for porridges, breads, and batters. Roasted corn is popular as street food in many cultures. The husks and cobs have secondary uses in stocks and as cooking wrappers for tamales and other preparations.