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Corn (Variety)
Submitted by LadyTong on June 10, 2009 – 7:36 pm2 Comments | 7,094 views
Ingredient Name: Corn or Maize (A varity from the original yellow corn)
Traditional Chinese Name: 玉米 (yù mǐ)
Although this corn looks rather strange, it doesn’t taste too bad. The skin is much tougher than your usual yellow corn and definitely not as sweet, but it does bring plenty of flavour to a soup. I wouldn’t say that this corn is “dried”, it’s just different variety. My children still gobbled them up though and the interesting colours do add variety to a rather bland-looking soup. Give it a try, you can always substitute yellow corn if this corn variety doesn’t hit the spot.
What is this?
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Corn is the produce (ears) of a maize plant which resemble bamboo canes
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There are varying types, species and preservation of corn in different cultures and traditions around the world
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The maize is harvested when the maize is mature, but the kernals are still soft
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It can be eaten raw or cooked
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It is a major source of starch and a major ingredient in many industrialized food products
How do I prepare it?
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If the corn still has its outer layers attached, remove the outer layer by ripping the ear at the top
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Wash the corn in cool running water
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Some people prefer to cut the corn into sections when used in soups
Where can I buy this?
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This variety of corn is available at wet marts in Hong Kong
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This type of corn is available in supermarkets, but not as common
What is the cost?
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This type of corn is a little more expensive than your usual yellow corn
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In Hong Kong it costs around $10 HKD for a pack of 2
Any substitutes?
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Using regular yellow corn is sufficient as well
Any benefits?
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Corn contains healthy amounts of Thiamin (Vitamin B1), Niacin (Vitamin B3), Folate (Vitamin B9), Vitamin C and Magnesium
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It is low in fat but high in dietary fibers
Any precautions?
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Some people think that since it is a vegetable, it is a relatively complete substitute for many foods – however, corn has a lot of starch and should be eaten in conjunction with other vegetables and legumes
Additional Information?
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Corn stores relatively well in any weather and can be kept in the fridge for up to 1 month
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Even if the corn is slightly dry looking, it can still be used in soups – just be sure it hasn’t gone bad
Resources:
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I have never eaten this kinda fresh corn before (except the blue corn tortilla and the chips), may I know if this one tastes any better than the ordinary white and yellow corns?
It’s definitely not as sweet tasting as your regular “yellow” corn. The texture is a bit tougher as well, like the outer layer of the corn kernals are a bit thicker. It almost appear that this type of corn has aged. The corn however, is a great supplement to soups. I suppose it’s an approach to trying new things!