Ingredient guide: Avocados and corn

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Also known as maize, corn (Zea mays) is a member of the grass family. Originating from Mexico, it is believed to have been cultivated as far back as 6,000BC and was the main dietary component of the Aztecs, Incas and Mayans. Native-American Indians grew corn in order to make flour from its starchy cobs. Christopher Columbus brought corn to Spain, where it quickly spread throughout Europe. The avocado (Persea americana) is also native to Mexico and Central America. It was introduced to the West Indies in the 16th century.
Varieties
Corn
Sweet corn: Very sweet in taste and about 20cm in length with yellow kernels.
Snow white corn: About 20cm in length, snow white corn has been developed with white/creamy kernels.
Polka dot corn: About 20cm long, this corn has a mixture of white, cream and yellow kernels.
Baby corn: Tender and sweet, baby corn is harvested early from a specialised breed of corn.
Blue corn: Literally blue in colour, this variety is higher in protein, coarser, sweeter and nuttier in taste than other corns. It is often used to make cereals and corn chips.
Avocado
Fuerte: Pear-shaped avocado with a rich, buttery flavour and a smooth, dark-green skin.
Sharwill: With a pebbly green skin and rich, creamy flesh, it is available from May to July.
Hass: Pear-shaped to round, Hass is the most common avocado found in supermarkets. It has a dark-purple pebbly skin with a yellow, creamy flesh.
Buying and storing

• Corn: Look for sweet corn that has creamy-coloured kernels that are tightly packed. Store in the crisper section of the fridge. Eat as close to purchase as possible as corn deteriorates quickly.
• Avocados: To test the ripeness of an avocado, gently test the pressure at the stalk end; the avocado should gently yield. To hasten the ripening of an avocado, place in a paper bag at room temperature with a ripe banana. There is a variety of avocados available all year round.

Recipes: Sarah Hobbs.    Photography: Steve Brown