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Sweet corn is a type of maize, which was first cultivated in North and South America. Corn had enormous significance to the native Indians of the whole continent. It was by far their most important food and was used for their shelters, fences and even as jewellery.

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


Nutritional Information


Nutrient   Raw Corn on the Cob Cooked Corn on the Cob Cooked Corn Kernels
Energy kJ 229 280 470
  Kcal 54 66 111
Protein g 2 2.5 4.2
Carbohydrate g 9.9 11.6 19.6
Fat g 1 1.4 2.3


Best in Season - Vegetables

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