Corn is easy to prepare and cook and tastes its best when cooked fresh. Corn is a good carbohydrate food and is a source of niacin, which is only made available if the corn is cooked in alkaline water. Therefore add a little bread soda to the water. This is the only vegetable to which bread soda should be added as many other vitamins are destroyed by alkaline conditions. Niacin in other vegetables is completely available and does not require alkaline conditions for its release
|Nutrient||Raw Corn on the Cob||Cooked Corn on the Cob||Cooked Corn Kernels|
Corn is widely used in cuisines of all types. Corn on the cob should be cooked in plenty of boiling, salted water until tender. They need only be served with melted butter and salt. Baby sweetcorn cobs can be stir-fried and eaten whole.
Corn on the cob can also be grilled, roasted,barbecued and steamed. The kernels can be stir-fried and add colour to salads. They can be used to make soup such as chicken and sweetcorn soup or added to vegetable soups and stews as well as being served as a vegetable on its own or mixed with others such as peas.
Kernels can be used in sandwiches, rolls, wraps, filo pastry, pasties, pies, and panini as part of the filling and mixed with salad vegetables, peppers,cheese, dressing and so on. In oriental foods they are used in curries and in soup, in starters and in main courses.
Flavours and ingredients that go well with corn include peppers, beans, rice, chicken, eggs, fish,(tuna) lemon, lime, sesame, fennel, thyme,coriander, beansprouts, feta cheese, goat’s cheese, scallops, chicken, peas and bacon.