White Maize - Daisy Agric Consultancy

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White Maize

White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to whitehusks. One ear of corn can contain up to 400 kernels growing in rows lengthwise. Both the kernels and milk of white corn are creamy white in color
Description/Taste
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise. Both the kernels and milk of white corn are creamy white in color. The kernels have a very high percentage of sugar and water in their composition. When at their prime ripeness (the milking stage) the kernels will be tender, sweet and succulent. As the ear matures the water content decreases, the sugar turns to starch and the kernels become tough with a doughy consistency.

Seasons/Availability
White corn is available year-round.

Current Facts
White corn is a member of the grass family Gramineae. Corn, known historically as maize outside of the English language, is technically classified as a grain crop, though when harvested young, it is utilized as a vegetable. Its stalks produce a cob of seeds, which are better known as the kernels, though by botanical definition they are the individual fruits of the plant. Corn varieties are classified essentially by their purpose. The amount of starch in any given corn variety will determine if it is used for sweet corn, feedstock corn, popping corn, flour corn or biofuel corn, among other designations.

Applications
The less white corn is cooked, the better the flavor and texture. White corn can be roasted, grilled, blanched, steamed, or pureed. White corn's bright and sweet flavors lend well to pastas and salads. It pairs well with tomatoes, basil cilantro, lobster, pork, chanterelles, truffles, shelling beans, cream, nutty cheeses, peas, summer squashes, fennel, citrus and scallops. Corn is dried and ground into flour for baked goods, tortillas, cereals and used as a crust/crisping agent for dishes both savory and sweet. Corn is also used for oil, as a sweetener in foods and beverages and as a base for beverage alcohol.
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