Seasons/Availability
Yellow corn is available year-round.
In the United States, it is mainly available from midsummer to late fall. The peak season for corn is July through September. During this time, yellow corn can be found in grocery stores and farmers’ markets around the country.
Usage/Applications
Yellow corn is used to make a variety of dishes, including salads, casseroles, soups, side dishes, and more. It is also used to make cornbread, muffins, pancakes, and other baked goods. The sweet kernels can be boiled, grilled, steamed, or microwaved for a quick side dish. When roasted in the oven or on the grill, the kernels become chewy and caramelized.
Yellow corn can also be ground into fine flour and used to make tortillas, tamales, pupusas, arepas, and other Latin American dishes. The flour can also be used for baking breads and cakes. It is also used as a thickener in soups, stews, sauces, and gravies.
Yellow corn is also processed into a variety of food products including breakfast cereals, snack chips, and popcorn. It is also used as feedstock for livestock and poultry.
Nutrition/Benefits
Yellow corn is an excellent source of dietary fiber, vitamin C, vitamin A, folate, phosphorus, copper, magnesium, zinc, selenium and manganese. It is also a good source of protein and iron. The kernels are rich in antioxidants, which can help protect the body from damage caused by free radicals. Studies have also linked consumption of yellow corn to a reduced risk of certain chronic diseases.
Additionally, yellow corn contains two types of fatty acids known as linoleic and oleic acid, which helps to reduce cholesterol levels. It is also thought to improve digestive health and reduce the risk of certain cancers.
Overall, yellow corn is an excellent source of nutrition and can be enjoyed in a variety of dishes. It is also relatively low in calories and fat, making it a healthy choice for your diet. Enjoy this versatile ingredient in soups, stews, side dishes, baked goods and more!
