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Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Sourcing Food > Sourcing Sweet Corn

Sourcing Sweet Corn

Sweet corn is at its most delicious when it is very fresh. Once an ear of corn is picked the sugars in the corn kernels begin to convert to starch, so the sweetness becomes gradually less as the corn is transported and stored. Ideally, fresh local sweet corn for the cafeteria should be picked the night before or the morning of the day that it will be served.

Regulations on Buying Sweet Corn Directly from Farmers

Minnesota state laws permit retail establishments and foodservices to purchase raw, unprocessed fruits and vegetables from any farmer who is selling the produce of his or her own farm. See Finding Local Food for databases and directories of local producers.

Fact Sheet for Buying Produce (282 K PDF)

Food Buying Guide Specifications

Reference: Food Buying Guide for Child Nutrition Programs; U.S. Department of Agriculture, Food and Nutrition Service

Food As Purchased (How the Product Can Be Purchased)

Purchase> Unit> (How You Should Order the Product)

Servings per Purchase Unit> (How Many Servings You Will Get Per Purchase Unit)

Serving Size per Meal Contribution> (For Each Meal Component Category)

Amount Needed to Buy of the Purchase Units for 100 Servings

Additional Information> (AP = > As Purchased)

Cob, Sweet, Fresh, Without Husks (5 to 6 inch length) Pound 2.33 > Servings 1 medium ear (about 1/2 cup cooked vegetable) 43.0 > Pounds  
Cob, Sweet, Fresh, Without Husks (5 to 6 inch length) Pound 5.37 > Servings 1/2 medium cob (about 1/4 cup cooked vegetable) 19.0 > Pounds  
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