Corns

Corns

Corn also called is a variety of maize with a high sugar content. Corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain.

Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy. In most of Latin America, sweet corn is traditionally eaten with beans, so together sweet corn and beans form a protein-complete meal. Urban diet, is a frequent addition to diverse meals such as salads, stews, seasoned white rice, risottos, soups, pasta. Cooking sweet corn increases levels of ferulic acid, which has anti-cancer properties.