Corn originated in Central America and has been grown for thousands of years by peoples of all of the Americas, spreading to the “old World” with the European settlers and traders returning from the Americas.

Sweet corn is a type of corn which has a high sugar content and can be enjoyed in its fresh (“milk”) state as a vegetable, rather than taken through to maturity and used as a grain, as is field corn. Only about 20 per cent of the sweet corn crop is sold into the fresh market, the remainder goes into frozen and canned corn products.

Corn is best consumed with beans as each is deficient in an essential amino acid provided by the other. 100g of sweet corn provides approximately 19g of low GI carbohydrate, 3.2g protein and is a good source of B vitamins and vitamin C as well as a good source of dietary fibre.

Sweet corn is a rewarding home garden crop and an excellent vegetable for young gardeners to try! Pick corn when the silks have turned brown and the grains visible at the top of the ear are plump and tender.

Fresh corn steamed on the cob or cooked on a barbecue in its husk then spread with a little butter and salt and pepper is hard to beat! 

Recipe: Sweet Corn Fritters 

Method: Mix together kernels cut from two fresh cobs of corn (or one drained 440g can of corn kernels). Half of a red onion, finely chopped. Half of a medium red capsicum, finely chopped. Half a bunch of coriander leaves, chopped. Two lightly beaten eggs mixed with 2 Tbsp olive oil. Add to bowl ½ cup SR flour, seasoned with salt and pepper to taste, and mix thoroughly. Add approximately ¼ cup milk to make a batter which drops easily from the spoon, but not too thin

Cook heaped tablespoon full of mixture in a non-stick pan with a drizzle of olive oil over medium heat for 2 to 3 minutes until golden brown underneath and set on top. Turn and brown other side, drain on paper towel while cooking remaining fritters