¿Qué es Sweetcorn?
A variety of corn cultivated for its sweet, tender kernels, harvested while immature for human consumption.
"The golden gem of the garden, celebrated for its natural sweetness and ability to brighten any meal with a pop of color and flavor."
¿A qué sabe Sweetcorn?
Sweet, juicy, starchy, slightly earthy
- Taste
- Sweet,Starchy
- Texture
- Juicy,Tender,Slightly Crunchy
- Aroma
- Mild,Earthy
- Acidity
- Low
Technical Metrics
Frozen Shelf Life
8-12 months
Global Consumption Rank
#3 (Most Consumed Vegetable)
Sugar Content
6-8g per 100g
Información Nutricional
Per 100g (1/2 cup) Calories86 kcal
Total Fat1.2 g
Saturated Fat0.2 g
Trans Fat0.0 g
Cholesterol0 mg
Protein3.2 g
Total Carbohydrate19.0 g
Dietary Fiber2.7 g
Total Sugars6.2 g
Calcium2 mg
Iron0.5 mg
Potassium270 mg
El Secreto del Chef
To maximize sweetness, cook fresh sweetcorn quickly. Blanching briefly then shocking in ice water helps retain color and crunch.
Sustitutos y Proporciones de Sweetcorn
El mejor sustituto para Sweetcorn es Peas, usado en una proporción de 1:1. Good for similar texture and sweetness in many recipes.
| Sustituto | Proporción | Mejor para |
|---|---|---|
| Peas Mejor | 1:1 | Good for similar texture and sweetness in many recipes. |
| Kernel Corn (field corn) | 1:1 | Less sweet, more starchy; suitable for savory dishes. |
| Green Beans | 1:1 | Offers a different texture but works as a green vegetable alternative. |
| Lima Beans | 1:1 | Creamier texture with a starchy, slightly sweet flavor. |
Cómo Elegir y Almacenar Sweetcorn
- Choose fresh cobs with bright green husks and plump, milky kernels.
- Avoid dried-out silks.
¿Con Qué Combina Bien Sweetcorn?
- Salads
- Salsas
- Soups
- Roasts
- Mexican dishes
Preguntas frecuentes
¿A qué sabe Sweetcorn?
Sweet, juicy, starchy, slightly earthy Mild,Earthy
¿Cuál es un buen sustituto para Sweetcorn?
El mejor sustituto es Peas (1:1). Good for similar texture and sweetness in many recipes.
¿Cómo eliges y almacenas Sweetcorn?
Choose fresh cobs with bright green husks and plump, milky kernels. Avoid dried-out silks.