owlietenil2
New member
OK, so as bananas ripen, their starches break down into simple sugars. Essentially I want to know if the same thing happens with corn. I left some corn on the cob for a little too long before cooking and the innermost part of the kernels (the endosperm, I assume?) are larger and harder than with a more "fresh" cob of corn. I'm wondering if the nutritional content of an overripe/older cob of corn like this is different from your typical fresh cob. Higher in protein? Tell me what you know!