Corn

It is a good source of vitamin C, thiamine, niacin and fibre.

Corn is the seed of a type of grass that’s native to the Americas, originating in Mexico thousands of years ago. It played a substantial part in the diet of the Mayans, Aztecs, Incas and Native North Americans. Christopher Columbus introduced it to Spain and it eventually spread to other parts of Europe. It was first planted in Australia in 1791.

Sweet, buttery corn on the cob is an all-time favourite. Also popular is a fresh Mexican tortilla wrapped around sweet corn, refried beans and coriander leaves – a fine example of complementary flavours and nutrition. Other classic favourites are Chinese chicken and sweet corn soup or stir-fries with crunchy baby corn.

We look for bright green husks and pale silks. The corn kernels should be round, shiny and plump and not dry or shrivelled. Avoid sweet corn with husks that are yellowing, spotted or damaged and silks that are dark brown (can mean the corn is old).

• Freshest between September and May.
• Good for BBQ, boil, fry, soup, salads, dried and ground, condiments/pickle
  
• Store in fridge for (only!)~ 2 days.
  

Did you know? Sweet corn cobs always have an even number of rows of kernels.