Sweetcorn is available from December until April.
Storage and Handling
Store in the refrigerator. Handle all fresh produce with care and wash before eating.
Corn or maize is native to America but is now grown throughout the world. The Māori were given maize by American sailors, which they grew and ate both fresh and fermented. The fermented corn was known as kānga. Its strong smell didn't appeal to Pākehā who ate corn mainly as a grain. Eventually, a sweet form was developed, hence the name sweetcorn, it wasn't until the 1960s that sweetcorn became a popular fresh vegetable
- In grain form, it is the staple diet for American Indians in Mexico, Peru and Southern North America
- Several varieties are available including some with white kernels and others with a mix of yellow and white kernels. Varieties differ in sweetness
- Recently the super sweet varieties have become popular, with Honey ‘n’ Pearl being the most widely grown
Sweetcorn is a good source of dietary fibre, folate, potassium and niacin (vitamin B3).
You will find the full Nutrition Information Panel on the New Zealand Food Composition Data website. This website is owned jointly by Plant & Food Research and the Manatū Hauora Ministry of Health. This website holds the most comprehensive collection of high-quality nutrient data for New Zealand foods. The Database is managed and maintained by dedicated Plant & Food Research staff.