The Kitchen Garden Magazine Podcast – packed full of hints, tips and advice from the team.
Corn ranges from savoury to super sweet, yellow to blue, giant growers to hip high minis – it’s not just sweetcorn! It has always been a staple of native Indians in the United States, with most corn varieties actually being more savoury in flavour and used as a ‘starch’ – like potatoes – for many meals. Many have a richer, rounder flavour, almost like chestnuts. This is totally different to some modern, one dimensional sweetcorns which are just sweet with little flavour. Written by Rob Smith, read by Rachel Atkins.
Sign-up to the Kitchen Garden Magazine Newsletter
Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…You can unsubscribe at any time.