A variety of corn, it is available fresh, frozen or canned, the fresh being available in summer and autumn. When buying fresh sweetcorn, look for creamy-coloured cobs/ears surrounded by green leaves. It is usually boiled and eaten on the cob, but the kernels can be scraped off after cooking and eaten separately. Sweetcorn is also used to make corn bread and hominy.
Low-fat. High in fibre, magnesium, phosphorus, iron, copper, zinc, niacin, folic acid, vitamins B1, B6, C and E.