Data source: USDA FoodData Central, SR Legacy, FDC 169998 (Corn, sweet, yellow, raw).
Fun facts
- Each strand of corn silk connects to exactly one kernel. A kernel whose silk never catches pollen does not develop, which is why some cobs have gaps.
- Corn was domesticated thousands of years ago by Indigenous peoples in Mexico from a wild grass with tiny seeds.
- Sweet corn loses its sweetness fast after picking, because the sugar in the kernels slowly turns into starch. The fresher, the sweeter.
- 100g of sweet corn has about 86 kcal, 18.7g of carbs and 6.3g of sugar, more than typical vegetables. Count it as part of the starch in your meal, along with its 3.3g of protein and 2g of fiber.
Choosing and storing
Choose cobs with fresh green husks and glossy brown, slightly moist silk, with plump kernels all the way to the tip. Press a kernel: if milky juice comes out, the corn is young. Corn is best cooked the day you buy it. If not, keep it in the husk in the fridge and cook within 1 to 2 days to hold on to the sweetness.
Cooking it well
Boiling or steaming sweet corn takes only about 10 minutes once the water boils; longer and the kernels turn chewy and lose sweetness. Charcoal grilled corn, corn stir fried with butter and scallions, corn soup and sweet corn pudding are all Vietnamese favorites. Loose kernels freeze well for fried rice, salads or omelets. Since corn is fairly starchy, our piece on what starch is and whether to eat rice helps you fit it into a balanced meal.
