Purple Waxy corn is a small to medium varietal, averaging 12 to 20 centimeters in length and 5 to 7 centimeters in diameter, and has a cylindrical, straight appearance. The cobs taper to a point on the non-stem end and have a flat stem end, encased in layers of a papery, fibrous, and sheath-like husk. The husks are generally pale green, turning brown and drying out with age. When the husks are removed, the cobs are covered in 12 to 15 rows of individual oval kernels. The fleshy kernels are tightly packed along the cob and have a smooth, thick, and semi-glossy surface. The kernels are also variegated in color, ranging from pale yellow, white, purple-white, maroon, to dark purple. Inside each kernel, the endosperm is shiny, aqueous, and starchy, giving off a waxy-like sheen, leading the corn to acquire its waxy moniker. It is important to note that Purple Waxy corn does not contain actual wax and should feel heavy for its size when selected. The variety must be cooked before consumption and develops a sticky, chewy, and toothsome texture with a neutral, sweet, and starchy flavor. Purple Waxy corn is available throughout the year in warm climates.
Purple Waxy corn is a source of fiber to regulate the digestive tract and vitamin C to strengthen the immune system while reducing inflammation. The corn also provides some potassium to balance fluid levels within the body, vitamin K to assist in faster wound healing, and other nutrients, including magnesium, B vitamins, and vitamin E. One of the waxy corn’s distinct traits is its amylopectin content. Waxy corn contains almost 100% amylopectin, a type of starch comprised of water-soluble polysaccharide chains, giving the kernels their chewy nature. Common or yellow dent corn typically has 75% amylopectin and 25% amylose. Beyond starches, Purple Waxy corn contains anthocyanins, a pigment in the purple kernels that contributes antioxidant-like properties to protect the body against free radical damage.
Purple Waxy corn has a mild, subtly sweet, and neutral flavor well suited for cooked preparations. The kernels are customarily cooked to soften their tough and chewy texture and are served with flavorful spices and sauces. In Asia, Purple Waxy corn is incorporated into soups, stews, curries, salads, and porridge, or it is roasted and coated in lemon or lime juice, chile powder, butter, and salt. The corn can also be steamed, boiled, or pressured cooked and made into corn cakes, combined into egg-based dishes, or mixed with coconut milk and cream to make a sweet, chewy, and thick dish. In addition to culinary dishes, Purple Waxy corn can be processed and used as a starch to naturally thicken frozen foods, soups, dried sauce mixes, and pie fillings. Purple Waxy corn pairs well with vanilla, sugar, coconut milk, miso, butter, and soy sauce. Whole, husked, waxy corn will keep for 2 to 3 days when stored in a plastic bag in the refrigerator’s crisper drawer. Once cooked, the kernels will also hold 3 to 5 days in the fridge. Purple Waxy corn can be frozen for extended use.
Source: Internet
Dated: 22 October 2024