NZ Sweetcorn

Selection: When selecting sweetcorn, look for ears with bright green, tightly wrapped husks and golden-brown silk. The kernels should be plump and tightly packed in rows. Avoid ears with dry or brown husks, as these are signs of aging or poor quality.

Preparation: Sweetcorn can be prepared in various ways, including boiling, grilling, steaming, and roasting. For boiling, simply remove the husks and silk, then boil the ears in water for about 3-5 minutes. Grilling adds a smoky flavor; just brush the corn with butter, wrap it in foil, and grill for about 15-20 minutes. Steaming preserves nutrients and takes about 4-6 minutes

Good for You: Sweetcorn is rich in fiber, vitamins, and antioxidants. It aids digestion, supports eye health due to its high content of lutein and zeaxanthin, and can help lower cholesterol levels. Additionally, it provides essential nutrients like vitamin C, folate, and magnesium

And Tastes so Good: Sweetcorn has a delightful balance of sweetness and starchiness. The kernels burst with sugary juices, offering a satisfying crunch. This natural sweetness is enhanced when cooked, making it a versatile ingredient in many dishes.

Storage: To keep sweetcorn fresh, store it in the refrigerator as soon as possible. Leave the husks on and place the ears in a plastic bag, but do not seal it tightly to allow some air circulation. This helps maintain moisture and prevents the corn from drying out. Sweetcorn can be stored in the refrigerator for up to 1-2 days for the best flavour. For longer storage, you can blanch the ears in boiling water for a few minutes, then freeze them in airtight bags for up to a year