Corn fresh yellow, single piece


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  • 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.

  • Buttery Southern Fried Corn


    2 cups fresh corn kernels, scraped off the cob (about 3 ears)
    2 tablespoons butter
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 teaspoon granulated sugar, optional


    1. In a large heavy-duty skillet, heat butter over medium-low heat until foamy. Add the fresh corn kernels in an even layer; cook, stirring occasionally and lowering the heat if necessary to keep the butter from burning until the corn is light golden in places, about 15 minutes.
    2. Sprinkle with the salt and pepper; taste and adjust the seasoning. Add the sugar if desired. Enjoy!