Boiled maize

Fresh sweetcorn kernels usually need 5–7 minutes in boiling water; whole cobs take about 6–8 minutes. Dried whole maize kernels need soaking overnight, then simmering until tender, often for 1–2 hours.

Soak dried whole kernels in plenty of cold water overnight, then drain and cook them in fresh water; this shortens the simmering time. Fresh kernels and cobs do not need soaking.

Cool it promptly, put it in a covered container and refrigerate within 2 hours; use within 3–4 days. Freeze cooked kernels in a sealed container for longer storage, then thaw them in the fridge or add them straight to a hot dish.

Stir the kernels into soups, stews or salads, or fry them with onion, peppers and beans. Boiled maize is also used in dishes such as succotash; hominy, used in pozole, is maize that has been treated with an alkali before cooking.

Not necessarily: sweetcorn is a sweet variety of maize, while boiled maize can mean kernels from other varieties, often dried ones. Sweetcorn has 61 kcal per 100 g, compared with 88 kcal in boiled maize.

Not as a direct substitute in porridge or polenta: grits are ground maize and cook into a soft, cohesive mixture, while boiled kernels stay whole and chewy. Use boiled maize in salads, soups or stews instead.