Sweetcorn

Sweetcorn – the golden smile of summer

Sweet corn 🌽 – or sweet corn – is one of the greatest gifts of summer. Its Latin name is Zea mays saccharata, and it comes from the Americas, where it has been cultivated by indigenous peoples for thousands of years. Since then it has conquered the world, including Europe, and is a star of the markets, especially in summer.

How important is it in the kitchen?

Level of importance: 4 / 5

Sweetcorn is not a staple vegetable (like onions or potatoes), but when it’s in season it can be found almost everywhere: in soups, salads, grilled, as a side dish, on pizza, in pasta, or on its own, cooked and salted. It’s also becoming increasingly popular in Europe, especially among the younger generation who are looking for quick, tasty and healthy meals.

Edible parts of the plant

The edible part of sweetcorn is the kernel itself. These kernels are at their tastiest when they are young, tender and sweet – in other words, when they are in the milk ripening stage. The outer leaves (husk) and the ‘beard’ (hair) of the ear of corn are not eaten, but the latter is used in folk medicine as a diuretic tea.

Important: fodder maize (which grows in mass in the field) is not the same as sweet maize! The mature, hard kernels are difficult to digest and are not suitable for direct human consumption – unless they are used to make popcorn 😉

Health benefits, nutrient content

Sweetcorn is rich:

• vitamins B1, B5, C
• folic acid
• in fibre
• magnesium and potassium

Its fibre content aids digestion, and the antioxidants it contains (such as lutein and zeaxanthin) can be beneficial for eye health. Traditional medicine uses cornflour as a diuretic to relieve urinary tract infections.

Growing and season

Sweetcorn is most often grown outdoors, especially where the weather is warm and sunny. In Europe, Spain, France, Hungary and Italy are among the largest producers. Hungary is currently the largest exporter of sweetcorn in Europe! 🇭🇺

In our country, you can usually find fresh, domestic sweetcorn in markets and shops from July to September. During the rest of the year, it is mostly available in tinned or frozen form, and is often imported (e.g. from Spain or Morocco).

How to choose good quality sweetcorn?

• Colour: Bright, light yellow eyes are the most delicious. Too dark or uneven colour may indicate an older beak.
• Texture: the eyes should be firm, even and swollen. If the skin is slightly loose when pressed with a finger, but not soft – that’s good.
• Husk: Green, moist husk indicates freshness. A dry, brownish husk indicates older corn.
• Beard: If it is still slightly wet and light brown, it is fresh. A completely dark, dry beard indicates old corn.

Storage tips

Fresh corn is best eaten immediately, but if you can’t cook it right away:

• Refrigerate it with the husk so it stays fresh for up to 2-3 days.
• Once cleaned, wrap in a damp paper towel and then in a bag.
• You can even freeze the corncobs after cooking! (pre-cooked, on the cob or drained)

Its place in the world’s kitchens 🌍

• Mexico: a street food called “elote” is fried corn on the cob, served with mayonnaise, cheese, chilli and lime.
• USA: Grilled or butter roasted corn base – summer BBQ star.
• China: a common ingredient in soups and stews.
• Italy: one of the main ingredients of polenta in the form of cornmeal.
• Hungary: It’s most commonly found cooked, grilled or in salads – but it’s also increasingly being added to soups, pizzas and pasta.

Emblematic recipe: butter roasted sweetcorn

Ingredients:

• 4 ears of fresh sweetcorn
• 5 dkg butter
• salt, freshly ground pepper
• optional: chilli flakes, garlic butter, parmesan

Preparation: boil the corn, then fry it in butter in a pan. Season with salt, pepper and your favourite seasoning. Serve warm – a guaranteed success!

Kitchen tips, seasoning

• The sweetness of the corn is complemented by butter, lime, chilli, garlic, parmesan, parsley and thyme.
• Spices that are too bitter or too strong (e.g. laurel, cinnamon, fennel) are not so suitable.
• It works well as a side dish with grilled meats, in salads, rice dishes or casseroles.
• If using canned or frozen, it’s a good idea to rinse in boiling water before cooking to give it a fresher flavour.

So the next time you see golden ears at the market, don’t hesitate – sweetcorn is not only delicious, it’s healthy, varied and a real summer treat! 🌽💛