Calories: 350; Protein: 9 g; Carbohydrates: 70 g; Fat: 4 g.
Rich in vitamins A, B, C and PP, fibre and minerals, particularly magnesium, phosphorus and potassium.

Look for ears with nice plump kernels, in their husks, which should be green and smooth.

Ideally, buy corn at a market or from a specialized distributor to ensure it has just been picked that day.

From bland to very sweet, and every stage in between,double or triple kernel corn is usually sweeter

For salad, choose whole dwarf ears, so tender that both the kernels and cobs are eaten.

Corn in its husks can be kept for several days in the refrigerator crisper if necessary, though this is not recommended. Ideally it should be eaten within 24 hours of being picked, since as it ages its sugars transform into starch.

To freeze: cook the ears, remove the kernels and place in plastic bags with a little butter. You will only have to drop the bag into boiling water for a few minutes to recapture all the corn's summery flavour.

ears of corn can be steamed (ideal for preserving their flavour and nutritional properties) or boiled;

they can also be cooked American-style: brushed with melted butter and cooked on the grill;

or wrapped in aluminum foil and cooked on the coals;

the small tender green leaves that surround the ear, the bracts, can be stuffed like cabbage leaves;

for those of us who learned to cook using an oven and stovetop, a microwave is only good for heating up certain liquids and dishes in sauce! However, I admit that the microwave is unequalled for cooking corn because it retains all the kernels' flavour while making them nice and tender. All you have to do is remove the largest outer leaves, without uncovering the kernels; allow 90 seconds per ear on high power…. that's it!

Matches made in heaven…

corn loves butter and salt

when sautéing corn kernels in butter, a little minced onion is a tasty addition

Corn fritters - Mix 350 g of sweet kernel corn, 2 eggs, 2 tbsp. flour, salt and pepper. In a skillet, brown small mounds of the mixture in a mixture of oil and butter.

Corn salad - Dress with a vinaigrette of oil, rice vinegar, maple syrup, garlic and anise.

Stuffed hush
The small tender green leaves that surround the ear, the bracts, can be stuffed like cabbage leaves.

Worldwide Gourmet
Italian polenta, "cruchades" (corn or cornmeal cakes) from southwestern France, and "gaude" (cornmeal porridge) from Bresse are all specialties which use this versatile grain.

Mexican salad - Corn, red pepper, onion, vinegar, oil, cayenne.