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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
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 perfect party snack that's irresistibly crunchy and packed with flavor. Sweet corn kernels are fried to golden perfection and tossed with colorful bell peppers, onions, and a zesty sauce.
A quick and savory scramble of sweet corn kernels with onions, tomatoes, and aromatic Indian spices. This vibrant dish is perfect for a weeknight meal, served hot with rotis or bread, and ready in under 25 minutes.
Fresh kernels last about 3 to 5 days when stored in an airtight container in the refrigerator.
Yes, they freeze very well. It is best to blanch them in boiling water for 2 minutes, then cool in ice water before freezing.
Look for ears with bright green, tight husks and golden, moist silk. The kernels should be plump and release a milky juice when pressed.
Stand the cob vertically in a large bowl and use a sharp knife to slice downward, following the curve of the cob.
Yes, sweet corn in its natural form is 100% gluten-free.
Frozen sweet corn is the best substitute. In some recipes, canned corn (rinsed) or even green peas can work.
When eaten fresh as kernels, it is nutritionally and culinarily treated as a vegetable, though the plant is technically a grass/grain.
The outer hull of the kernel is made of cellulose, a type of fiber that the human body cannot fully break down.
Yes, the natural sugars in corn begin converting to starch immediately after harvest, so it is best eaten as fresh as possible.
sweet 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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