Sweet corn is a vegetable that is widely grown in Nebraska. Sweet corn comes in many different varieties, some kernels may be white while some are yellow. The outer green leaves are called 'husks' and the fine strings inside the husk are called 'silk'. The husk, stem and silks must be removed before the corn can be rinsed and cooked. Removing the husk and silks is called 'shucking'.
Choose ears of sweet corn that have green husks and fresh silk. Avoid any damaged or dried out sweet corn cobs. The ends of sweet corn might be shriveled, but this can be removed by cutting off this portion.
Store sweet corn in plastic bags in the husk in the refrigerator for 2-3 days. If husk is removed, store for 1-2 days in a plastic bag.
Sweet corn is a good source of fiber which helps provide a feeling of fullness and is important for digestion. Sweet corn also has potassium, which helps regulate fluid balance and muscle contractions. It also has B Vitamins, which help the body make energy from the foods we eat.
- Cook sweet corn in the microwave, on the stove, roasted in the oven or on the grill
- Add fresh sweet corn to cornbread batter before baking
- Add to salsas or dips
- Make sweet corn fritters as a side dish
- Add sweet corn to soups and stews
- Add to a pasta salad
- Top a salad with corn
- Add to tacos or quesadillas
- Make a sweet corn relish to put on top of fish, chicken or another protein source
Download Handouts & Recipe Cards
Check out these handouts and recipe cards. You can download and print these resources to use in your educational programs. The first page of each handout has general information about the produce item. The second page includes different recipe options. Recipe cards print 4 recipes per page. The first page includes the photo of the recipe and the second page includes ingredients and directions.