Other names: Maize
Translations: Balta Corn, Baltoji Corn, Alb de porumb, White Kukuruz, Trắng bắp, Witte Corn, सफेद मकई, Milho Branco, Белой кукурузы, Λευκό Corn, الذرة البيضاء, 화이트 콘, Bílá Corn, Jagung putih, Puting buhok, 白玉米, Blat de moro Blanc, Biela Corn, תירס לבן, Бела Кукуруз, ホワイトコーン, Maïs blanc, Maíz Blanco, Білій кукурудзи, Valkoinen Maissigluteenirehu, Бяла Царевица
White corn comes on ears. The only edible part is the individual kernels, not the core.
Flavors: Add butter and salt for flavor
Mouthfeel: A little corney!
Food complements: Hamburgers, Hotdogs, Mashed potatoes
Wine complements: A white wine would not over power corn
Beverage complements: Beer, Pop, Juice, Ect.
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: june, july, august
Choosing: Good whit corn has even formed ears with equally filled rows of kernels. The husks will be green, and the silk ends clean and free of damage. Be sure the coloring of the kernels is consistent.
Buying: Pull back the husk and pop one of the kernels at the tip of the silk end with your finger. If juice squirts out and is only slightly cloudy, it's ripe and healthy corn. If the juice is thick or non-existent, the corn has gone bad.
Procuring: Corn is a pretty standard garden addition. Info on growing is available at most plant nurseries.
Preparation and Use
Good whit corn has even formed ears with equally filled rows of kernels. The husks will be green, and the silk ends clean and free of damage. Be sure the coloring of the kernels is consistent.
Cleaning: Shucking the corn is required, also rinse it in the sink.
Conserving and Storing
Keep left overs in an air tight container and refrigerated.