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Sweet Corn

Pick it!

  • Choose green, tightly folded husks covering the kernels, which should squirt a milky sap when popped.
  • Kernels gold or white in color and square shaped.
  • The hairy silk should be very pale white with dry brown ends.
  • Storing warm decreases the sweetness. Refrigerate in perforated plastic bag.
  • Use within 1-2 days. Leave the husk on until just before cooking.
  • Cook close to harvest. Keep the husk on until ready to cook.
  • Usually boiled, also steamed, grilled, roasted or microwaved.

Try it!

  • Shuck before cooking by pulling the husks down the ear and breaking at the stem. Run cold water over the ear and rub the silk off.
  • Avoid salting during cooking as it toughens the kernels.
  • You may remove the corn from the cob using a paring knife, cut from top to bottom with the ear propped on a plate.

Like it! Boiled Corn on the Cob with Dried Herb Butter

Ingredients

  • As many ears of corn as desired to eat
  • 4 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 teaspoon thyme
  • 1/2 cup butter

Directions

  1. Mix paprika, cayenne pepper, black pepper, garlic powder, salt, and thyme in a bowl.
  2. Add butter into spices and mix evenly.
  3. Remove husks and silks of the corn and wash it.
  4. Drop the corn into boiling water. Boil for 4 minutes.
  5. Spread herb butter on corn.

Yield: 8 servings

Nutrition Facts per Serving: Calories 270; Fat 15g; Cholesterol 30mg; Sodium 990mg; Carbohydrates 29g; Fiber 9g; Sugar 10g; Protein 6g

© South Dakota Board of Regents

Program Materials

Colorful fact sheets, recipe cards and educational videos provide educators and families with fun, engaging tools to enhance any dietary curriculum in a variety of settings.

Quick resources are available in the fact sheets below. Download the zipped folder to use the lesson plan, sampling instructions, recipes and display materials in your educational program.