ears of fresh corn
Fresh corn provides carbohydrates, fiber, and B vitamins (especially folate and niacin), along with lutein and zeaxanthin, carotenoids supporting eye health. One medium ear contains approximately 15-20g of carbohydrates and 2-3g of fiber.
About
Corn (Zea mays), domesticated from teosinte in Mesoamerica, produces ears comprised of kernels arranged in rows on a woody cob, enclosed in husks. Fresh corn, harvested at the milk stage when kernels contain high moisture and sugar content, is consumed in the cob. Sweet corn varieties dominate fresh market sales and contain significantly higher sugar levels than field corn or dent varieties. Kernel color ranges from white to yellow to bi-color, with sweetness and tenderness peak within hours to 1-2 days of harvest as sugars convert to starch.
Fresh corn possesses a delicate, milky, subtly sweet flavor with grassy undertones. The optimal eating window is narrow; prolonged storage results in toughening of kernels and flavor decline due to natural sugar degradation.
Culinary Uses
Fresh corn is primarily consumed as a vegetable, with kernels either boiled, steamed, grilled, or roasted in the husk. Regional preparations include corn on the cob brushed with butter and seasonings, corn salads, and incorporation into soups (chowders), risottos, and grain bowls. Mexican cuisine employs fresh corn in elote (charred and dressed with crema and cheese), esquites (corn salad), and tamales. Fresh kernels are also cut from the cob and used raw in salsas, salads, and ceviches. Grilling or charring the husked ear develops caramelized flavors through the Maillard reaction. The corn silk and husks are occasionally infused for broths.