Locally grown and organic! Bicolor corn is the best of both worlds together — a mix of both white and yellow kernels on one cob.
Good quality bi-color corn has full, evenly formed ears with straight rows of kernels. Each cob contains 12 to 14 rows of bi-colored kernels, which are roughly 25% white kernels and 75% yellow kernels. They contain a high percentage of sugar and water and when at their peak of maturity will be tender, sweet and succulent. If not used within a few days, the sugars will begin to convert to starch, creating a doughy flavor and consistency.
Bicolor corn contains high amounts of folate, B-complex vitamins, and vitamin C and is a good source of dietary fiber. It contains vitamin A, as well as potassium, copper, magnesium, manganese, and iron.
Bicolor corn can be used both raw or cooked. Raw corn can be cut away from the cob and added to green, potato, or pasta salads, or tossed with other raw summer vegetables and herbs for a simple raw corn salad. Raw Bicolor corn can be used in tacos or salsas and as a garnish for cold soups. Pair with black beans, herbs like mint and basil, red onions, tomatoes, and avocado. Sweet corn varieties are best when cooked for brief periods of time. Grill or roast corn cobs with husks on or removed, or boil corn briefly to an al dente stage. Bicolor corn can be frozen or canned to preserve. Store Bicolor corn in its husk in the refrigerator for a few days.