Description/Taste
White corn has an elongated, straight, and cylindrical appearance, averaging 10 to 25 centimeters in length, and is encased in many layers of light green husks. Within the tightly wrapped husk, each layer is textured, fibrous, and semi-rough, and surrounding the cob is a layer of delicate pale yellow corn silks. One ear of White corn can contain 200 to 400 kernels, and the small, oval to oblong plump kernels grow in rows extending the length of the cob. White corn kernels have a tender, succulent, and crisp consistency when ripe due to their high sugar content, but as it ages, the kernels will transform their sugar into starch, creating a tougher, chewier, and doughier texture. The kernels also bear a white to cream-colored surface and a white interior. White corn will range in texture and flavor, depending on the variety, but the kernels are generally mild, sweet, and subtly nutty.
Nutritional Value
White corn is a good source of fiber to stimulate the digestive tract and contains vitamin E, an antioxidant to protect the body and cells against damage caused by free radicals. The kernels also provide vitamin C to strengthen the immune system, potassium to balance fluid levels, B vitamins to maintain optimal nerve functioning, and lower amounts of phosphorus, iron, copper, and magnesium.
Ethnic/Cultural Info
Mexico is one of the top importers of White corn, purchasing over 50% of the corn exported from the United States. The cream-colored to white cobs are traditionally used fresh rather than processed, and though White corn is grown locally in Mexico, the demand is significantly higher than what the country can produce being especially popular and in high demand throughout Africa.
