Podcast 79: Sweet and Savoury Corn

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.

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Rachel Atkins
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