Search

A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut.

A hybrid of corn that grows into large kernels for use in making snacks and various corn dishes. Common in Mexican cooking, Giant White Corn is referred to as Maiz Mote Pelado for Spanish foods or Hominy for southern U.

A corn product made by oven roasting and freeze-drying kernels of sweet corn so that they become dry and crispy.

A generic name given to a variety of different types of leafy vegetables that are most often used in salads or sandwiches.

An oil extracted from the germ of the corn kernel. Refined corn oil is one of the best oils for frying because it has a high smoke point.

An heirloom variety of sweet corn with kernels tightly formed on the cob that do not grow in straight rows but irregular, jagged groupings.

A term originally used to describe a dish from the southern U.S. with an assortment of cooked vegetables consisting primarily of corn kernels, beans (most often lima beans) and red or green peppers.

An immature ear of corn, less than 3 inches in length, that is harvested after 40 to 45 days of growth.

A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime.

A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles. They are made from potato, rice, corn, or mung bean starches.

A variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals.

An ingredient added to various food products, such as ice cream, snack bars, sour cream, yogurt, or salad dressing as a thickening, stabilizing and emulsifying agent.