White creamy shelled corn

Creamy white shelled corn is a type of fresh corn with white, large kernels and a soft, creamy texture. This ingredient is obtained by shelling young, fresh cobs, which allows for the utilization of its full sweetness and soft consistency, making it ideal for preparing a wide variety of traditional and contemporary recipes.

White corn originates from South America, especially in countries like Peru, Bolivia, Argentina, and Chile, where corn has been a staple food since ancient times. It is a corn distinguished by its delicate flavor and slightly starchy yet creamy texture, different from the more common yellow corn.

Regarding its properties, creamy white shelled corn is an excellent source of easily digestible carbohydrates, fiber, and provides B vitamins, especially B1 (thiamine) and B3 (niacin). It also contains minerals like magnesium and phosphorus, which contribute to energy and the proper functioning of the nervous system. Its low-fat content and soft texture make it perfect for creams, stews, salads, and steamed or boiled preparations.

Depending on the region of Hispanic America, creamy white shelled corn may be known by various names such as shelled white corn, shelled white cob, or simply tender white corn. In some places, it is also known as white corn or tender corn, common terms used to differentiate it from yellow corn and dried corn.

This ingredient is fundamental in South American cuisine, and its creamy texture makes it highly valued in traditional dishes like humitas, corn pie, locro, tamales, soups, and fresh salads.