- Known As: Sweet Corn
- Appearance: Sweet corn typically has plump, juicy kernels arranged in tight rows on cylindrical cobs. The kernels can vary in color, with most varieties being yellow, while others may be white, bi-color (a mix of yellow and white), or even multi-colored. The cobs are encased in green husks that protect the kernels.
- Texture: Sweet corn has a tender and succulent texture, with kernels that burst with juice when bitten into. The kernels are softer and more tender compared to field corn or dent corn, which is harvested when mature and used primarily for animal feed or industrial purposes.
- Flavor: Sweet corn is named for its naturally sweet flavor, which is due to its high sugar content. The taste is mild and buttery, with a hint of nuttiness. The sweetness is most pronounced when the corn is fresh and eaten soon after harvest, as the sugars begin to convert to starches over time.
- Nutritional Content: Sweet corn is relatively low in calories and fat but provides a good source of carbohydrates, dietary fiber, vitamins, and minerals. It contains essential nutrients such as vitamin C, vitamin B6, folate, potassium, and magnesium. Sweet corn also contains antioxidants such as lutein and zeaxanthin, which are beneficial for eye health.
- Culinary Uses: Sweet corn is a versatile ingredient used in a wide variety of culinary dishes. It can be boiled, steamed, grilled, roasted, or microwaved and served as a side dish, salad ingredient, or incorporated into soups, stews, casseroles, and stir-fries. Sweet corn is also commonly used to make cornbread, corn pudding, corn salsa, and other corn-based dishes.
- Harvesting: Sweet corn is harvested when the kernels are fully developed but still in the milky stage, usually about 18 to 24 days after the silks emerge. Timing is critical, as the sugars in the kernels begin to convert to starches rapidly after harvest, resulting in a loss of sweetness and flavor.
- Storage: Fresh sweet corn should be consumed as soon as possible after harvest for the best flavor and quality. If not eaten immediately, it can be stored in the refrigerator for a few days, preferably in the husk or wrapped in damp paper towels to retain moisture. Sweet corn can also be frozen for longer-term storage by blanching and then sealing it in airtight containers or freezer bags.
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