They grow on a woody cob, and when they are green they are
soft and milky; but when they become ripe they are hard and are then
ground as grain. Many varieties of sweet corn are used, but some are
better in quality than others. In some varieties, the kernels, or seeds,
are yellow, while in others they are white; also, some of them are
suitable for use early in the summer, while others come later in the
season. However, in spite of this difference in quality, color, and
season, all kinds of corn used as a vegetable are called _green corn_
and may be prepared in exactly the same ways.
114. The food value of corn, which is very high, even exceeding that of
Irish potatoes, is due principally to the carbohydrate it contains. This
food substance is in the form of sugar in the green kernels, but as they
mature it changes to starch. The food value of the dry grain is
therefore higher, and the carbohydrate is in a different form.
When the contents of the kernels is still in the liquid form, the corn
is said to be at the _milk stage_, and is generally considered to be too
young for table use. On the other hand, when the liquid in the kernels
has become thickened, the corn, which is then at the _dough stage_, is
thought to be too old for use as a vegetable. To be ideal for culinary
purposes, it should be just between the milk and dough stages. Then, if
it is in good condition, a most satisfactory vegetable is the result.
115. The ear on which the corn kernels grow is entirely encased in
several layers of husks.
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