corn kernels
Also known as: sweet corn, yellow corn kernels, makai ke dane, bhutta kernels, sugar corn
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Also known as: sweet corn, yellow corn kernels, makai ke dane, bhutta kernels, sugar corn
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A light, fluffy, and crunchy snack made with whole grain corn kernels. This air-popped popcorn is completely unsalted and oil-free, making it a perfect heart-healthy and kidney-friendly treat you can customize with your favorite salt-free seasonings.
Sweet, tender corn kernels tossed in rich, melted butter and seasoned simply with salt and pepper. A classic, crowd-pleasing American side dish that comes together in minutes and pairs perfectly with almost any meal.
A vibrant Mexican-inspired side dish featuring sweet corn kernels pan-seared until beautifully charred, then tossed with savory butter, zesty lime juice, and a hint of smoky chile powder. Finished with fresh cilantro and salty cotija cheese, this dish, reminiscent of street-style esquites, is a perfect balance of sweet, savory, tangy, and spicy.
A classic crunchy snack made by soaking, boiling, and deep-frying giant corn kernels until perfectly golden and crisp. Seasoned simply, these homemade corn nuts are irresistibly savory and a far superior alternative to their store-bought counterparts.
Fresh kernels removed from the cob should be used within 2-3 days if refrigerated in an airtight container.
Yes, blanch the kernels in boiling water for 2 minutes, cool in ice water, drain, and freeze in bags for up to a year.
Botanically it is a grain, but it is harvested at an immature stage and treated as a vegetable in culinary contexts.
Look for husks that are bright green and tight. The kernels should be plump and tightly arranged in rows.
Frozen sweet corn is the best substitute, followed by drained canned corn.
Yes, pure corn kernels are naturally gluten-free and safe for those with celiac disease.
An average ear of corn has approximately 800 kernels, which yields about 1/2 to 3/4 cup of kernels.
Yes, once harvested, the sugars in corn begin converting to starch. It is best eaten as soon as possible.
Place the cob upright in the center of a large bowl or a bundt pan and slice downward with a sharp knife.
corn kernels is a versatile ingredient found in cuisines around the world. With 86 calories per 100g and 3.27 grams of protein, it's a nutritious addition to many dishes.
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