Origin: Holland

Weight: 0.2kg  to 0.25 kg

• Description
• Applications
• Storage
• Recipe

• Yellow corn is a variety of sweet corn. Its ears are wrapped in tightly bound lime-hued husks with silks and a tassel that extend out from the tip. The yellow kernels are packed in tight almost uniform rows. A single ear of corn can contain up to 400 kernels. Freshly harvested yellow corn at its peak ripeness is sweet, offering flavors of almond and sugar, the kernels so succulent, the skin pops as you bite into it. As the corn matures, the kernels lose their milky consistency giving way to a starchy and doughy consistency.

• The less sweet corn is cooked, the better the flavor and texture. Yellow corn can be roasted, grilled, blanched, steamed, or pureed. Its bright and sweet flavors lend well to pasta and salads. It pairs well with tomatoes, basil cilantro, lobster, chiles, truffles, shelling beans, cream, peas, summer squashes, fennel, citrus, and scallops. Yellow corn is dried and ground into flour for baked goods, tortillas, cereals and used as a crust/crisping agent for dishes both savory and sweet.

• Store the ears wrapped tightly in a plastic bag in the refrigerator.

• Corn on the Cob

  Ingredients:

  6-8 ears of corn
  1 cup milk
  1 stick Challenge butter
  

  Instructions:

  1. Fill a large pot about halfway with water.
  2. Bring water to a boil.
     
  3. Add milk and butter. Add corn and reduce heat.
     
  4. Simmer corn for 6 to 8 minutes.
     
  5. Remove corn from cooking liquid and its ready to serve.