Bi-colored corn is a staple on the Fourth of July! And no wonder it's so popular-corn is one of the most widely distributed crops in the world.
Appearance & Flavor
The kernels of bi-color corn are white and yellow and are tender, sweet, and juicy. The usual ratio you'll see is 75 percent yellow and 25 percent white. Fresh, tight husks range from pale to dark green-not yellowed or dry. To make a good corn selection, peel back the husk and look for plump, tightly-packed kernels that fill the entire ear. Large kernels at the top show the corn is too mature and will likely be starchy. If you pop a kernel with your fingernail and the liquid is watery, the ear is immature. A stalk that is white, dry, or brown is old and won't be providing that sweet flavor you're looking for.
Ways to Enjoy
If you're looking to switch up the classic corn on the cob for the Fourth or if you're bored with your average salad, we've got you covered either way with this recipe. Since sweet corn has high sugar levels, they need to be used in a few days or they will turn starchy and will have a dough-like flavor and texture. Eat them raw in salads, tacos, salsas, and soups, or enjoy them roasted, grilled, or boiled as well.
Availability & Origin
Developed on the east coast at the University of Massachusetts in the mid-20th century, bi-colored corn is grown all over the US; in the mid-west and southeast, plus Texas, Colorado, and California. Even Alaska grows corn in their greenhouses. But the largest producer is Iowa-growing triple the entire amount that Mexico provides. With all this production, it's easy to get corn year-round.
Storage
Store corn in its husk in the fridge and it'll last a few days. Cooked corn in an air-tight container can last a few days in the fridge. Stocking up on corn for the next sale at your grocery store? Store them in the freezer so they'll last longer.