Editing Sweet corn (section)

==Consumption==
{{see also|List of maize dishes|Protein combining}}
In most of [[Latin America]], sweet corn is traditionally eaten with beans.  Although both corn and beans contain all 9 essential amino acids, eating a wide variety of foods in one day that includes grains and beans ensures the right balance of essential amino acids.<ref>Gardner CD, Hartle JC, Garrett RD, Offringa LC, Wasserman AS. (2019) Maximizing the intersection of human health and the health of the environment with regard to the amount and type of protein produced and consumed in the United States. Nutrition Reviews 77(4):197–215. doi:10.1093/nutrit/nuy073</ref> In [[Brazil]], sweet corn cut off from the cobs is generally eaten with [[pea]]s (where this combination, given the practicality of steamed canned grains in an urban diet, is a frequent addition to diverse meals such as salads, stews, seasoned white rice, risottos, soups, pasta, and whole sausage hot dogs).{{Citation needed|date=January 2021}}

In Malaysia, there exists a variety unique to the [[Cameron Highlands]] named "pearl corn". The kernels are glossy white, resembling pearls, and can be eaten raw off the cob, although they are often boiled in water and salt.<ref>{{Cite web|url=https://eatfresh.org/discover-foods/corn|title=Corn (bicolor)|website=eatFresh.org|url-status=live|archive-url=https://web.archive.org/web/20181207142430/http://eatfresh.org/discover-foods/corn|archive-date=7 December 2018|access-date=31 March 2020}}</ref>

In the Philippines, boiled sweet corn kernels are served hot with [[margarine]] and [[Powdered cheese|cheese powder]] as an inexpensive snack sold by street vendors.<ref>{{Cite web|url=http://www.ilovetansyong.com/2013/07/SweetCorn.html|title=Japanese Corn in the Philippines: So Corny! So Sweet! So Cheesy! - I ♥ Tansyong™}}</ref>

Similarly, sweet corn in [[Indonesia]] is traditionally ground or soaked with [[milk]], which makes available the [[B vitamins|B vitamin]] [[Niacin (nutrient)|niacin]] in the corn, the absence of which would otherwise lead to [[pellagra]]. Cheese and condensed milk are added to sweet corn in the snack ''[[jasuke]]'', short for ''jagung susu keju''.

In Brazil, a combination of ground sweet corn and milk is also the basis of various well-known dishes, such as ''[[pamonha]]'' and the pudding-like dessert {{lang|pt|curau}}, while sweet corn eaten directly off the cob tends to be served with butter.{{Citation needed|date=January 2021}}

In Europe and Asia sweet corn is often used as a [[pizza]] topping or in [[salads]]. [[Corn on the cob]] is a sweet corn cob that has been boiled, steamed, or grilled whole; the kernels are then cut off and eaten or eaten directly off the cob. [[Creamed corn]] is sweet corn served in a milk or cream sauce. Sweet corn can also be eaten as [[baby corn]]. [[Corn soup]] can be made adding water, butter and flour, with salt and pepper for seasoning.

In the United States, sweet corn is eaten as a steamed vegetable or on the cob, and is usually served with butter and salt. It can be found in Tex-Mex cooking in chili, tacos, and salads. Corn mixed and cooked with [[lima beans]] is one form of [[succotash]]. Sweet corn is one of the most popular vegetables in the United States, being most popular in the southern and central regions of the country, and can be purchased either fresh, canned, or frozen. Sweet corn ranks among the top ten vegetables in value and per capita consumption.

If left to dry on the plant, kernels may be taken off the cob and cooked in oil where, unlike [[popcorn]], they expand to about double the original kernel size and are often called [[corn nut]]s.{{citation needed|date=March 2023}}

=== Health benefits ===
[[File:Sweet corn.jpg|thumb|200px|Overripe sweet corn]]
Cooking sweet corn increases levels of [[ferulic acid]], which has anti-[[cancer]] properties.<ref>{{cite web| url = https://news.cornell.edu/stories/2002/08/cooking-sweet-corn-boosts-disease-fighting-nutrients | title = Cooking sweet corn boosts its ability to fight cancer and heart disease by freeing healthful compounds, Cornell scientists find | publisher = Cornell Chronicle |publication-date=2002-08-08 |access-date = 2022-01-17}}</ref>