Corn on the cob in Husk
Corn is the most common variety of cereal grain. Like all cereal grains, corn is primarily composed of carbs. Yet corn is rich in many vitamins, minerals and a good source of antioxidant carotenoids, such as lutein and zeaxanthin that may promote eye health.
Though it’s often discarded, corn silk may also be used fresh. Is often dried before being consumed as a tea or extract for its numerous health benefits.
Peak season from Late May through August.
Corn is the most common variety of cereal grain. Like all cereal grains, corn is primarily composed of carbs. Yet corn is rich in many vitamins, minerals and a good source of antioxidant carotenoids, such as lutein and zeaxanthin that may promote eye health.
Though it’s often discarded, corn silk may also be used fresh. Is often dried before being consumed as a tea or extract for its numerous health benefits.
Peak season from Late May through August.
Corn is the most common variety of cereal grain. Like all cereal grains, corn is primarily composed of carbs. Yet corn is rich in many vitamins, minerals and a good source of antioxidant carotenoids, such as lutein and zeaxanthin that may promote eye health.
Though it’s often discarded, corn silk may also be used fresh. Is often dried before being consumed as a tea or extract for its numerous health benefits.
Peak season from Late May through August.
Cooking tips
When oven roasting, cooking the corn in the husk directly on the rack is recommended.When roasting or grilling corn on the cob, the cook can first peel the husk back to put seasonings, rub the corn with oil or melted butter, then re-secure the husk around the corn with a string. Corn on the cob can also be microwaved for 3 to 4 minutes still in its husk.