Who Does Not Love Corn?

Corn Offers More Than A Summer Vegetable Staple

No other vegetable brings up the memory of summer and warm weather fun like corn. An ear of corn buttered and seasoned to your liking is just the right thing to get you in the mood for a picnic. But, there is more to corn than that summer favorite. Let’s take a closer look at some of corn’s better qualities and characteristics.

What is it?

Corn is the well-recognized product of stalks growing tall in vast fields that reach the horizon.  The layers of broad leaves are the germinating environment for the ears themselves, and as the corn grows inside this cocoon, male and female flowers mature and release pollen as the entire plant matures.

In the United States, corn is the leading field crop by a two-to-one margin.  We know what corn on the cob looks like. But, this summer picnic staple has a bigger audience than that. Corn is used to produce everything from fuel alcohol for a cleaner burning gasoline, to butters, cereals, soft drinks, and snack foods. It is also grown as feed for livestock.

History

Corn or “maize” has been grown since prehistoric times by some of the earliest civilizations in our world’s history. Mayan and Olmec cultures were among the first to cultivate corn in the southern part of Mexico, and the crop began to spread through the Americas by the year 1700 B.C. 

When Europeans began to travel to and settle in the Americas, they traded corn with their mother country, and corn began to be a well-known staple of diets around the world. Today, corn is produced on every continent in the world except Antarctica.

Health Benefits

Corn’s most significant contributions for our health is as a source of vitamins B1, B5, and C, as well as folate, manganese, phosphorus, and dietary fiber. Folate helps reduce the risk of birth defects, heart attack and colon cancer. The B vitamins support memory function which can reduce the onset of Alzheimer’s Disease.

A diet rich in whole grains, such as the grain processed from dried corn, (cornmeal and cereals, for instance) is also generally assumed to have phytonutrients to ward off disease to our organs and vital tissues. Research has also shown that eating sweet corn can support the growth of friendly bacteria in the large intestine which can help lower the risk of colon cancer.  Eating corn has been long believed to add much needed fiber to our diet.  That fiber can come from eating sweet corn or cornmeal.

Fun Facts

You can get creative with corn.  Of course, dried cornstalks are often bundled and used to decorate homes and businesses during the fall.  Also, a corncob can be treated and hollowed out to make pipes for smoking. Some farmers plant varieties of corn that grow very tall in order to create mazes for the sake of entertainment.

Scientifically speaking, the name for corn is “zea mays” which leads us to the word “maize,” the traditional name by which the Native Americans called this crop.  However, many cultures throughout the world have cultivated corn and called it by a variation of the word.  The colors of corn may surprise you. We normally see sweet corn on the table in shades of yellow, but corn is grown in a variety of colors which include red, purple, blue, and even pink.  Some of this corn is strictly ornamental, but some is edible, too.

How to Eat

Choosing a fresh ear of corn means choosing ears that have green husks that are not dried out. You can check the freshness of individual kernels by pressing on them with a fingernail. The freshest corn will emit a milky, white fluid that indicates the corn is at its peak of sweetness and flavor. The husks protect the corn, so they should only be removed when you’re ready to eat the ears you’ve purchased.  I know many stores husk the corn, trim it, and wrap it in plastic.  If that’s your only option, that’s fine, but look for corn that is still in the husk for optimum freshness and sweetness.

The most common variety of corn is either the yellow sweet corn or the white and yellow combination colored sweet corn.  You may find a variety of colors in your region, including black, blue, and violet. These darker varieties generally contain more antioxidants and protein levels and less starch than lighter color specimens.  If you can’t find fresh ears of dark colored corn, check out the blue corn chips. These are increasingly popular and make a beautiful, and nutritious, snack.

Frozen whole kernel sweet corn is your next best choice after corn on the cob.  The corn is picked ripe, then quickly removed from the cob, blanched and flash frozen.  The quality may often surpass fresh corn toward the end of the season.  

There are a number of delicious cold salads you can make with corn. You’ll also find corn adds a wonderful filling taste and texture to many soups, chili, and casseroles. And don’t forget the corn products, like cornmeal, cornflour, cereals, and other dried corn ingredients we can cook with.

If you are a grilling fanatic, be sure to add corn to your menu.  Just remove the silk, keep the husks wrapped tightly and soak in cold water.  Remove and place on low grill on indirect heat until you can smell the sweet corn aroma.  Remove and baste with seasoned butter for even more savory goodness.

It’s no wonder corn is such a mainstay in our diet. With so much versatility, nutrition, and deliciousness, corn is going to be around for a long time.

Resources

Videos

1. http://www.imcooked.com/view_video.php?viewkey=bb2a95e79248486a5f6d
2. http://www.imcooked.com/view_video.php?viewkey=22145b3701b0184109ca

Recipe

Garden Corn Souffle

• 2 cups corn, fresh cut from cob
• 2 eggs
• 2 Tbsp butter, melted
• 2 cups milk, scalded
• 1 small red or green bell pepper, finely diced
• 2 Tbsp grated sweet onion
• 1 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Method

Preheat oven to 325 degrees.  Lightly grease a 1 1/2 quart casserole dish.  Set a larger baking dish out (that the casserole will fit in).  You will be baking the casserole in a water bath in the larger dish.

With a sharp knife, cut corn kernels from cob (stand corn cob on its tip, holding by large stem end, and run knife blade from top to bottom, removing kernels.)
In a cold mixing bowl, beat eggs until frothy, then whisk in milk and melted butter until blended.

Put corn, bell pepper, onion, salt, and black pepper in bowl with egg mixture and stir to combine.

Pour the mixture into the casserole and set it in the larger baking dish and set in oven, then fill a pitcher with hot water from faucet and pour carefully into larger baking dish so casserole is sitting in a water bath inside the oven.  Slide all the way into the preheated oven and bake at 325 degrees for 55 to 65 minutes.

Test to see if done by inserting a thin knife blade into center; it should come out clean if the eggs are set.

Remove and let stand at room temperature for 5 to 10 minutes before serving.

This will serve about 4 to 6 people as a side dish.