Colorado Sweet Corn

Colorado sweet corn is among the best in the nation. Our unique soil, growing climate, and innovative  farming practices produce high-quality sweet corn. Look for Colorado-grown sweet corn from mid-July through mid-October.

Types of Corn

Sweet Corn (fresh, frozen, dried, or canned) is consumed as a vegetable. About 1 % of all corn grown in the U.S. is sweet corn.

Field Corn – Close to 99 %of all American-grown corn is field corn. Most field corn becomes either food for animals or turned into ethanol for fuel. The rest becomes food for humans in a wide variety of products.

Nutrients

Corn is sodium-free, low in fat, high in fiber, and a source of vitamin A, C, and thiamin. Whether eating corn on the cob or popcorn, the carbohydrates and fiber satisfy our hunger and keep us feeling full. The fiber also keeps our intestinal track running smoothly.

Selection of Sweet Corn

The first thing to check out is the corn husk. It should be tightly folded, moist, bright green, and free of any brown or moldy spots. The tassels or silk on fresh corn should be soft, golden, and slightly sticky. It is best to purchase sweet corn that has been kept in refrigeration or cool storage as heat increases the rate of spoilage.

Feel each ear gently through the husk without peeling it to check for even plump kernels. Peeling back the husks only dries out the corn.

Storage of Sweet Corn

The fresher the sweet corn, the better the taste and flavor. After only a few hours at room temperature, sugars turn to starch, causing loss of flavor and overall sweetness. To store corn, use perforated plastic bags and refrigerate as soon as possible. Ideally, try to use the corn within 1-2 days and do not husk until just prior to cooking. Fresh corn may be stored in the refrigerator for up to 5 days.

Preparation of Sweet Corn

Corn can be prepared in a variety of ways depending on your time and family’s preferences:

1. Boil: Bring a medium pot of water to a boil. Add shucked corn on the cob, cover, and cook 5 -7 minutes. Drain well before serving.
2. Microwave: Place 2-3 ears of corn in a microwave-safe dish with 2 tablespoons of water and cover. Microwave on high 4-6 minutes.
3. Raw: Husk and wash corn, then cut kernels off cob and add to salads and side dishes.
4. Grill: Grilled Mexican Corn