Yellow Corn Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Zea mays
Boiled, microwaved or roasted.
Corn husks will be fresh-looking and bright green, and the silk ends free of decay or worm damage. Be sure the coloring of the kernels is bright and shiny.
Pull back the husk and poke one of the kernels at the tip of the silk end with a finger-nail. If juice squirts out and is only slightly cloudy, it's fresh. If the juice is thick or non-existent, the corn is old.
Avoid corn that has shriveled, burned looking husks or has dark-colored slime in the tassel. Avoid underdeveloped kernels lacking good color (except in the white variety) and short or crooked ears that are not filled almost to the tip with kernels.
Large kernels, those with dark yellow and dents and wrinkled kernels with no juice in them are all indications of old corn.
Keep corn as cold as possible - even husks topped with ice will not be harmful.
Corn will not ripen further after picking. In fact, sugars will start to turn to starch immediately after picking, so eat as soon as possible.
Maize is the proper word for corn, taken from the Indians of the New World who introduced it to European explorers and settlers. In some lands, corn meant wheat; in others it meant barley or oats. Only Americans adopted the word to describe maize.
In many American dialects, the word for corn meant, "that which gives us life." Indeed, corn was the dietary staple of Indians. Aztec and Mayan civilizations were built on a corn economy, as corn provided food, currency, fuel, fodder for animals, silk for smoking, sugar and even fermented beverages.
The word corn goes back to Biblical days, and means any particle of grain or any small pellet of anything
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