Sweetcorn
Common corn with yellow and white kernels has a sugar content of 14-15, but sweetcorn with all yellow kernels has a sugar content of 17-18, and is characterized by its strong sweetness. Recently, improvements have been made in the varities of corn, and even sweeter varieties of sweetcorn (sometimes collectively called super sweetcorn) have been bred. One such variety is the “mirai” strain which is produced in Kagawa and is popular for its particularly sweet, softness.
- Seasonal season
- Time to go around Peak season (seasonal season)
-
1 2 3 4 5 6 7 8 9 10 11 12
- Main production area
- Sakaide City, Zentsuji City, Kanonji City
-
Freshness is key for corn
After harvest, the sugar content drops rapidly, so they are immediately stored in the refrigerator and delivered to their destination. It is recommended to eat them immediately after purchase. If you are not going to eat them right away, cook them, wrap them in plastic wrap and store them in the refrigerator. For long-term storage, break the fruit into pieces and freeze them.
-
Cook simply. Enjoy the sweetness of the ingredients.
Sweet corn is so sweet that it can be eaten raw immediately after harvest, but when you enjoy it at home, we recommend cooking it for a short time by steaming or boiling it to enjoy the natural sweetness of the ingredients. If you microwave it at 600W for XNUMX to XNUMX minutes, then turn it over and heat it for another XNUMX to XNUMX minutes, the color will become even more vivid than when it is raw.
