Corn, White


Available March, April, May, June, July, August, September, October


on demand


Receiving Information: Corn-on-the-cob is always popular with diners. Kernels may be scraped from the cob and used scalloped, in succotash, custards or puddings, in fritters, souffl_s, stuffed peppers or made into soups and chowders. Corn can also be used in fresh salsas. Storage/Handling: Temperature: 34 to 38 F. Relative humidity: 85-90%. Mist: yes. Typical shelf life: 4 to 6 days; supersweet varieties up to 10 days. Odor sensitive. Do not store or transport with commodities that produce odors, such as green onions. Sugar content decreases rapidly even at room temperature. Dried-out husks may signal poor quality, except in supersweet varieties. Peeling off dried husks on supersweets will reveal healthy corn.


White corn, with some debate, is generally the name as yellow corn in sweetness and nutrition. Compounds found in corn have been shown to help prevent cardiovascular disease. Research has also found that diets rich in foods like corn can help lower the risk for lung cancer. Corn is a good source of vitamin C, which is a known cancer-fighter.

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Produce 101: Peas, Beans, and Corn


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