Sweet Corn FAQ
Many people are interested to know how to boil, grill, microwave, store, freeze, travel and ship our Sweet Corn, as well as its nutritional value. Here you will find all that you want to know. Enjoy!
By Car: Pack the sweet corn while still in its husk. Use ice and coolers to keep the corn as cool as possible. Do not leave the corn in a parked, enclosed, non-air conditioned car for long periods of time. Cover the storage unit if possible so that it is not exposed to direct sunlight. If the travel includes an overnight stay before the corn can be utilized, bring the corn indoors with you and change the ice packs to remove any thawed iced.
By Plane: Purchase the corn the day of the departure if possible. The weight of sweet corn varies based on the size of the ears. Removing the shank (bottom knob of the ear) and some of the outer husks can help reduce the weight and create more space. It is recommended to keep the corn in the carry-on luggage if possible, so that it is not crushed in the checked luggage. This also helps control the temperature in which it is transported. When your destination is reached, consume as soon as possible, or move to a refrigerated or cold packed storage.
We do not ship corn for our customers. However, many of our customers do like to ship corn for their friends and family across the nation. We recommend using a refrigerated shipping option, if possible, and the fastest option available to maintain the quality of our sweet corn. Sending frozen cold packs in your package will also help to preserve your corn longer during the shipping process. Costs will vary among the shipping companies depending on the options that you choose.
Corn is known scientifically as Zea mays. Sweet Corn is an excellent component to a healthy menu. One cup of sweet corn (164 grams) contains the following daily value percentages of nutrients:
Vitamin B1 (Thiamin): 24%
Dietary Fiber: 18.4%
Vitamin C: 17%
Vitamin B5 (Pantothenic Acid): 14.4%
Calories: 9% (177)
A diet rich in folate can prevent birth defects and reduce risk factors for heart attack, stroke, peripheral vascular disease, and colon cancer. One serving of sweet corn contains nearly one quarter of the daily value of this important nutrient.
Beta-cryptoxanthin, an orange-red carotenoid found in highest amounts in corn, pumpkin, papaya, red bell peppers, tangerines, oranges, and peaches, may significantly lower one's risk of developing lung cancer.
Corn is a good source of thiamin, which is a staple for neurotransmitters essential for memory. Lack of this nutrient has been found to be a significant contributing factor in age related impairment in mental function (senility) and Alzheimer's disease.
Pantothenic acid, a B vitamin, is necessary for carbohydrate, protein, and lipid metabolism, and supports the function of adrenal glands.
Source: The World's Healthiest Foods, www.whfoods.org
We recommend to eat the corn as soon as possible after purchase. Corn only has a small window of time that it maintains peak ripeness. After which, the sugar count decreases dramatically and turns to starch. Also, the tender kernels become tougher. To maintain the fresh taste and tenderness, refrigerate the corn or put it in a cooler. It is best to leave the corn in its husk until use. The husk is nature's wrapping and protection for the corn, and helps it to retain its moisture. Do not leave the corn in an enclosed car for very long, especially on hot days (you don't want your corn to cook itself in your car). Try to use your corn within 3 days of purchase for optimal flavor and texture.
After removing the husks and silks from the corn, submerse it into boiling water for 90 seconds to 2 minutes. Remove the corn and place it in an ice water bath to stop the cooking process. When it is cool to the touch, you may cut the kernels from the cob and store it in a freezing container or seal-able freezer bag. Keep the bags thin and flat for easier thawing. Cut the stem off to stand the corn on a flat base. Use a sharp knife and cut downward, removing two or three rows at a time. For clean-up purposes, it is easiest to stand the corn inside a large bowl.
We typically do not recommend microwaving corn, however, our customers have given us their methods. Most leave the husks on, and just off the shank end. Then microwave each ear 3-5 minutes. Then gently shake the ear while holding at the silk end, and the ear slides out cleanly. Other customers report removing the husk and silk, and covering in plastic wrap, and microwaving for 3-5 minutes each ear.
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Remove the husks and silks. The silks can easily be brushed off using a small soft brush, but use care to not damage the kernels. Cut off the shank (bottom end) if desired. Bring a large pot of water to a rolling boil. Make sure that the pot is large enough to contain your corn and enough water to generously cover it, and that the pot is not overfilled to prevent spilling the hot boiling water. Place the ears in the boiling water, and return the water to a boil. Boil the corn for 5-6 minutes or until tender, and remove the corn from the boiling water with tongs to not overcook it. No sugar is necessary in the water. Enjoy.
Grilling or Roasting
Remove only a few of the outer husks of the ear. Do not worry about removing the silks, they will come off later with the remaining husks after it is cooked. Soak the ears of corn in their husks in cold water for at least 30 minutes before putting them on the grill or on hot coals. Lay the ears in the husks, directly on a hot grill rack. Cook, turning the ears with a pair of tongs so that they roast evenly on all sides, about 15 minutes. Or, roast the corn in their water-soaked husks for 8-10 minutes in a 450ºF oven. Remove and serve.
To intensify the taste of grilled corn and to caramelize the sugar in sweet corn, remove the husks and silks and lay the ears on a grill rack over very hot coals. Grill, turning the ears to brown them evenly, for 5 to 7 minutes.
Or, you may steam the ears inside foil wrappers. Remove the husks and silks from the corn. Rub lightly with butter, and salt and pepper (if desired). Wrap each ear in a piece of aluminum foil. Place on the grill, or place directly in hot ashes, and cook, turning a few times, 8 to 10 minutes. Or roast in the oven at 450ºF for 8 to 10 minutes.