Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Avenue, Columbus, Ohio 43210

Selecting, Storing and Serving Ohio Sweet Corn

HYG-5516-93

Fresh sweet corn has long been an American favorite. In Ohio, the sweet corn season begins about July 1 and continues until the first frost (late September or early October). Fresh sweet corn is most plentiful from July 20 to September 15.

Selection

• Top-quality sweet corn ears have fresh green husks and ears well-filled with bright-colored, plump and milky kernels.
• Ears should be free of insect and disease damage.
• Husks and ears should glisten with moistness.
• Corn is overripe if indentions have formed in the kernels or kernal contents are doughy when broken.
• Contact your local county Extension office for variety recommendations. Newer supersweet varieties offer enhanced flavor and sweetness.

Storage

• For highest quality, harvest and use ears promptly.
• If fresh sweet corn is to be kept for any period of time, husk, immerse in ice water and refrigerate at a temperature near 32 degrees F.

Yield

• Due to variables such as moisture content, size and variety, it is impossible to recommend specific quantities to buy. The following recommendations are approximations.
• One bushel of unhusked fresh corn weighs 35 pounds and has about 5 dozen ears.
• One bushel of unhusked corn yields 8 to 9 quarts, or 14 to 16 pints canned.
• One dozen ears yield two to four 12-ounce packages frozen.

Nutrition

• Corn is a source of carbohydrates and food energy. It contains some vitamin A (yellow corn only), minerals and protein.
• Fresh sweet corn is 74 percent water.
• One cooked ear (5 inches by 1 3/4 inches) contains 85 calories; 1 cup canned sweet corn (solids and liquid) provides 170 calories.

Serving

• Boiling is the most common method of cooking corn. Place corn in enough unsalted cold water to cover. (Salt toughens corn.) Add 1 tablespoon sugar and 1 tablespoon lemon juice to each gallon of water, as desired. Heat to boiling, and boil uncovered 2 minutes. Remove from heat, and let corn stand about 10 minutes before serving. Season with butter, salt and pepper.
• Buttered - Allow 1 tablespoon butter per 2 to 3 cups cooked corn.
• Creamed - Mix 1 cup medium white sauce with 2 cups cooked corn.
• Scalloped - Arrange 2 cups of vegetables and 1 cup medium white sauce in alternate layers in a greased baking dish. Cover with buttered bread or cracker crumbs. Add 1/2 cup shredded cheddar cheese into sauce for extra flavor, variety and food value.
• Seasoned - Add basil, cayenne red pepper, celery seed, chili powder or rosemary.
• Steamed - Arrange corn on steaming rack. Place rack in steamer over 1 inch of water. Bring to boil. Cover and steam for 10 minutes or until corn is tender crisp.

Scalloped Carrots and Corn

2 cups cooked carrots

1 cup corn

1/3 cup grated cheese

1 Tbls. grated onion

2 Tbls. butter

3 Tbls. flour

1/2 tsp. salt

1-1/2 cup milk

Mix carrots, corn, cheese and onion. Melt butter over medium heat. Add flour and salt, and stir in milk. Cook until thick, stirring constantly. Mix all together and pour in casserole. Bake at 350 degrees F for 1 hour.

More information on preserving sweet corn can be found in Bulletin 716, "Home Drying of Foods," and in the following Home, Yard and Garden Fact Sheets:
#5333-91, "Freezing Vegetables"
#5344-91, "Basics for Canning Vegetables"

Reviewed by: Lydia Medeiros, Extension Specialist, Food and Nutrition and Robert Precheur, Extension Specialist, Horticulture.