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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh corn is best eaten the day it's bought. It can last 2-3 days in the fridge if kept in its husk.
Yes, blanch the cobs in boiling water for a few minutes, cool in ice water, and then freeze in airtight bags.
Look for bright green, tight husks and slightly damp, golden silks. Feel the cob through the husk to ensure kernels are plump and even.
Frozen corn kernels or high-quality canned corn are the best substitutes when fresh cobs are unavailable.
Yes, remove the husk and as much of the fine silk as possible. Rubbing the cob with a damp paper towel helps remove stubborn strands.
While it tastes sweet, it contains about 6g of sugar per 100g, which is lower than many fruits like apples or bananas.
Commonly served boiled or grilled with butter, salt, lime, or chili powder (as in Mexican Elote or Indian Bhutta).
Botanically it is a grain, but fresh sweet corn is harvested at an immature stage and is nutritionally and culinarily treated as a vegetable.
Yes, very fresh sweet corn can be eaten raw and is often added to salads for a crunchy, sweet texture.
Sweet Corn Cobs is a versatile ingredient found in cuisines around the world. With 86 calories per 100g and 3.2 grams of protein, it's a nutritious addition to many dishes.
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