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Corn: Date Added: 1 Apr 2012
Listed in: Vegetables To Try
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Corn is America’s third largest food crop after wheat or rye, but most of it is fed to livestock. Corn is a great source of fiber and yellow corn is a good source of vitamin A. It is considered a "starchy" vegetable because of its higher carbohydrate content. One half cup corn will contain about 90 calories. Look for corn that has been kept cold after picking, the husks should be green in color and the sill should look moist and it feels plump and heavy, avoid ears with underdeveloped kernels.

Cooking Instructions

To prepare corn kernels: Cut kernels from cob by running a sharp knife down the side. The kernels come off in sheets.
To cook; place the raw kernels in a sauce pan and cover with just a small amount of water or vegetable broth and simmer for two minutes until tender and each kernel is hot.
To cook whole corn: Remove husk and silk, (trim tip if it is discolored) drop into a pot of boiling water and once it returns to a boil cook 1-3 minutes.
To microwave corn: place the entire ear with husk in the microwave, and cook one to two minutes until the ear is hot to the touch, allow it to rest for one minute more, ( it keeps cooking) and let it cool before removing husk. Cooking times in microwave will increase with the number of ears you cook.
Storage: use fresh corn within a day

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