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)
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1 2 3 4 5 6 7 8 9 10 11 12
- Main production area
- Sakaide City, Zentsuji City, Kanonji City
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Freshness is the key to corn and it’s recommended you eat it as soon as you buy it. With corn, the cooking time should be short and it’s best when just steamed or boiled so you can enjoy its natural sweetness. On the occasion it can’t be eaten straight away, it’s best wrapped immediately after cooking and kept in the fridge. For longer storage times the kernels of corn should be stripped from the cob and frozen.
