Frozen colored corn kernels are typically harvested at their peak ripeness, blanched, and then frozen to preserve their flavor, texture, and visual appeal. The kernels are plump, firm, and slightly sweet, similar to traditional yellow or white corn. The freezing process helps retain the vibrant colors and nutritional content of the corn kernels. When cooked, the colors may blend slightly, but they still retain their distinctive shades, creating a visually appealing presentation.
Frozen colored corn is a versatile ingredient that can be used in a variety of dishes. It can be added to salads, soups, stews, salsas, stir-fries, casseroles, or used as a colorful topping for tacos or pizzas. It adds both flavor and visual interest to dishes, making them more appealing.
When cooking frozen colored corn, it is typically recommended to thaw it first, although some recipes may allow for cooking it directly from frozen. Thawing can help reduce excess moisture and ensure more even cooking. Common cooking methods for frozen corn include boiling, steaming, sautéing, or grilling.
The nutritional composition of 100 grams (3.5 ounces) of frozen colored corn:
| Calories | 96 |
| Carbohydrates | 21 grams |
| Protein | 3.4 grams |
| Fat | 1.5 grams |
| Fiber | 2.6 grams |
| Vitamin C | 6.8 milligrams |
| Vitamin B6 | 0.2 milligrams |
| Folate | 63 micrograms |
| Magnesium | 37 milligrams |
| Potassium | 270 milligrams |
| Iron | 0.5 milligrams |