Garrison Keillor summed it up: “Sex is good but not as good as fresh sweet corn”.
Sweet corn hits its crescendo in late summer. I’m talking about the fresh, in-the-husk version which is inexpensive and widely available then and the focus of this article. Corn has been around for upwards of 10,000 years as far as we can tell.
Here’s a little primer on sweet corn:
Corn, also known as maize, is believed to have originated in Mesoamerica, which includes present-day Mexico and Central America. It was first cultivated by indigenous peoples in these regions thousands of years ago. The exact location of its domestication is still a subject of research and debate among scientists, but evidence suggests that corn was developed through selective breeding from its wild ancestor, teosinte. Over time, it became an essential staple crop for civilizations such as the Maya, Aztecs, and Inca. From Mesoamerica, corn cultivation spread to other parts of the Americas and eventually to the rest of the world through trade and exploration.
Corn has become the most common food consumed in many parts of the world. The production of corn has even surpassed rice and wheat. Corn is often called a “vegetable,” but it is actually a type of grain.
There are many colors of corn. The most common color of corn is yellow. However, there are many other colors of corn such as white, green, purple, red, blackish, orange, brown, pink, cream, and bluish gray.
A guy named Jason Karl planted the tallest sweetcorn.
According to Guinness World Records, the tallest sweetcorn stands at 10.74 meters or 35 feet and 2 inches tall. He was from Allegany, New York and it was measured on December 22, 2011, from a horizontal position at the bottom of the botanical shoot to the top of the tassel.
Early corn plants were small and can only have one corn per plant.
The early corn plants were indeed small. During those days, corn ears grew more or less an inch long and only one per plant. According to studies, it was the hybridization and crossbreeding of the American indigenous people that contributed to the capability of growing several corn cobs per plant.
Kernels, husk, stalk, silk, roots, and tassel are the major parts of the corn.
Here are some of the most important terms of the corn. Kernels (the plant’s seed and the part that is eaten), husk (the tightly-wrapped leaves that cover the ear of corn), stalk (the stem of a corn plant), silk (the long soft threads at the top of the ear of corn), tassel (the flower at the very top of the plant), and of course the roots which carry food and water to the corn plant when they are still planted.
The Silk has special value in many cultures.
• It is the term used to describe the long, thread-like strands of that grow beneath the husk that you can harvest in corn called corn silk.
• In addition to assisting in the pollination and growth of corn, these gleaming, fine fibers are traditionally popular in herbal medicine.
• It contains several plant compounds that can cause a variety of adverse health effects in humans.
• According to traditional Chinese and Native American medicine, it can treat various ailments, including malaria, prostate problems, heart disease, and urinary tract infections (UTIs).
• Research suggests that It may also be helpful lower cholesterol, blood pressure, glucose levels, inflammation, and the other benefits it provides.
• You can consume it fresh, and it is more commonly dried and used as a tea or extract before being consumed. As an additional option, it is available as a pill.
Corn Tea is steeped like regular tea. Use as many silks as you want but similar to the amount of tea in a tea bag. To brew the tea, bring the water to a boil. Add the corn silk to the water and reduce the heat to low. You can use either fresh or dried corn silk, but the amount and the steeping time will vary. For fresh corn silk, you will need about a handful, or 1 Tablespoon (15 grams), of corn silk for every 4 cups of water (around 1 liter). For dried corn silk, you will need about 2 tablespoons (around 10 grams) of corn silk for every 4 cups of water (around 1 liter). Simmer the tea for about 10 to 15 minutes for fresh corn silk, or 15 to 20 minutes for dried corn silk. You can also use a teapot or a French press to brew the tea. Just make sure to use a fine mesh strainer or a cheesecloth to filter the tea.
After the tea is done brewing, strain it and discard the corn silk. You can enjoy the tea hot or cold, plain or sweetened, according to your preference. You can also add some lemon juice, honey, or mint leaves to enhance the flavor and the health benefits of the tea.
The sweet taste of corn comes from natural sugars that are converted into starch as the corn matures giving rise to the saying “Get the pot of water boiling before you pick the corn”.
Corn is gluten-free, making it a suitable grain alternative for individuals who are gluten intolerant or have Celiac disease
In many native American cultures, corn is part of the “Three Sisters” agricultural practice, planted alongside beans and squash. This trio literally supports each other’s growth and represents sustainable farming practices.
Corn is used to make lots of things, including corn syrup, cornstarch, cornmeal, including biofuels where it is used in the production of ethanol, a renewable fuel source that can be blended with gasoline.
Corn exhibits remarkable genetic diversity. There are numerous varieties and hybrids with different characteristics, colors, flavors, and uses. This diversity allows for the adaptation of corn to various climates and growing conditions. Corn has been extensively studied and genetically modified to enhance desirable traits such as pest resistance, herbicide tolerance, and increased nutritional value contributing to advancements in crop productivity and sustainability.
The Health Benefits of corn are many:
- Energy and Satiety: The carbohydrates in corn provide a readily available source of energy, making it a good option for active individuals. The dietary fiber content
also contributes to feelings of fullness and satiety. - Digestive Health: The fiber in corn helps regulate bowel movements, preventing constipation and promoting a healthy digestive system.
- Eye Health: Corn contains carotenoids, including lutein and zeaxanthin, which are beneficial for eye health and may help reduce the risk of age-related macular degeneration and cataracts.
- Antioxidant Properties: Corn is rich in antioxidants, such as ferulic acid and anthocyanins, which help protect against oxidative stress and reduce the risk of chronic diseases.
- Heart Health: Certain compounds found in corn, such as phytosterols and fiber, have been associated with a reduced risk of cardiovascular diseases by helping to lower cholesterol levels.
- Weight Management: The fiber content in corn can aid in weight management by promoting satiety and reducing overeating.
- Nutrient Support: Corn provides essential vitamins and minerals that support overall health and contribute to various bodily functions, such as energy production, immune function, and bone health.
There are important environmental benefits too:
Corn plants have a high photosynthetic capacity, which means they efficiently convert sunlight into energy. This makes corn an important crop for carbon sequestration and soil conservation. Additionally, corn residues can be used as animal feed or for biofuel production, reducing waste and reliance on fossil fuels.
Shucking Corn
Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes three minutes or so to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn.
SEARED SCALLOPS WITH CORN CREAM
Serves 6
I love this combination of sweet scallops, peppery cress and a lush corn cream. Dry pack scallops are those that are never put in seawater or brine and are much firmer and meatier as a result. You’ll probably have to ask your fishmonger to order these for you ahead of time. If scallops are unavailable substitute firm white fish such as halibut or sea bass
12 large dry pack fresh scallops (about 1-1/2 pounds)
3 tablespoons olive oil
2 cups micro greens or small cress
Corn Cream (recipe follows)
Freshly ground black pepper
Remove and discard the hinge muscle on each scallop. Heat the oil in a large heavy bottomed sauté pan over medium high heat until very hot and just beginning to smoke. Using tongs carefully place the scallops flat side down and cook until golden brown, about 2 minutes. Turn and cook the other side until lightly browned, about 1 minute.
Arrange the watercress leaves in the center of warm plates and place the scallops on top. Spoon the corn cream around and garnish with a grinding or two of black pepper and serve immediately.
Corn Cream
Makes about 2 cups
This is a good example of how vegetable purees can be turned into delicious sauces. You could use the same approach utilizing sweet peas, roasted butternut squash, carrots, etc.
2 tablespoons butter or olive oil
1 cup chopped onion
1/2 teaspoon medium hot chile powder such as Chimayo or Chipotle
2 cups chicken or vegetable stock
1-1/2 cups sweet corn kernels, fresh or frozen
2/3 cup heavy cream
2 teaspoons dry sherry (optional)
Kosher Salt
Warm the butter in a deep saucepan over moderate heat, add the onions and chile and sauté until onions are soft but not brown. Add the stock and the corn, cover and simmer until vegetables are very soft, about 10 minutes. Add cream and sherry and bring to the simmer. Off heat carefully puree in a blender till very smooth. Strain through a fine mesh strainer, pressing down on the solids. Discard solids and return sauce to pan and keep warm. Season to your taste with salt and additional chile. Sauce can be made a day or two ahead and stored covered and refrigerated.
Depending on the corn used the sauce can appear a little “grainy” even after straining. You can puree and strain again which will result in a velvety, smooth sauce. Keep warm. Can be made ahead, stored refrigerated and gently reheated.
SCALLOPED CORN
Serves 4
My grandma made this often. Sort of a cross between creamed corn and corn pudding.
2 tablespoons butter plus more for buttering the dish and topping
1 small onion, finely diced
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
Pinch of cayenne
1-1/2 cups half and half
3 cups sweet corn kernels (about 5 large ears of corn)
2 egg yolks
2/3 cup fresh breadcrumbs
Preheat oven to 375°. Butter a 10-inch skillet.
Melt the 2 tablespoons butter over medium heat. Add onions with a little salt and soften them, about 4 minutes. Sprinkle in the flour, cayenne and season to taste with salt and pepper stirring with a wooden spoon.
Slowly add the half and half and stir until the sauce thickens. Add the corn and simmer for 3 minutes. Remove from heat.
Beat egg yolks in a small bowl and stir in the corn mixture. Scatter the breadcrumbs over the top and dot with butter. Bake for 30 minutes or so or until golden.
CORN MAQUE CHOUX
Makes 4 servings
Pronounced “mock shoe,” this Louisiana staple (which is like a succotash) is a Cajun take on a Native American dish. According to the Shreveport Times, there are no less than three theories on the origin of the phrase:
– Spanish settlers used the word machica for a dish of toasted cornmeal.
– Maigrchou, or “thin child” in French, for the practice of thinning the vegetable mixture
with milk or cream.
– Moque-chou, or “mock cabbage,” possibly indicating that the original recipe included
cabbage although the current does not.
Many recipes also include bacon or tasso ham.
2 tablespoons (1/4 stick) butter
1 cup finely chopped onion
1/2 cup chopped red bell pepper
2 cups fresh corn kernels (cut from 3 medium ears of corn)
3/4 cup heavy whipping cream
1 teaspoon chopped fresh thyme
1/2 teaspoon (or more) hot pepper sauce
1 green onion, finely chopped
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh basil
Coarse kosher salt
Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté for 2 minutes. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.
MEXICAN CORN ON THE COB
Serves 4
Classic street food in Mexico and Central America.
4 large ears corn, with husks still attached
1/2 cup mayonnaise
1-1/2 cups crumbled cotija cheese
4 tablespoons minced fresh cilantro
4 teaspoons ancho or other medium chile powder
Salt and freshly ground black pepper, to taste
1 lime, cut into four wedges
Working with one ear of corn at a time, peel back the husks to expose the kernels, leaving husks attached at the base; remove the silk threads and tie husks together with kitchen twine around base of cob to form a handle. Repeat with remaining ears. Transfer corn to a large bowl or pot of water and let soak for 30 minutes.
Build a medium-hot fire in a charcoal grill or heat a gas grill over medium-high heat. Transfer corn to grill; cook, turning occasionally, until charred and cooked through, about 15 minutes. Remove corn from grill and brush with mayonnaise. Place cheese on a plate and roll each ear of corn in cheese to coat. Sprinkle corn evenly with some of the cilantro, chile powder and salt and pepper, pressing the corn so that seasonings and cheese will adhere to the mayonnaise. Serve with lime wedges to squeeze over.
CORN, COCONUT AND FENNEL CHOWDER
Serves 12
With the flavors of Southeast Asia this is a rich, luscious soup. I often add some freshly sauteed shrimp or roasted chicken to make this soup the main course.
4 cups thinly sliced yellow onions
2 cups leeks, stem removed and cut into thin rings
3 tablespoons chopped garlic
1 teaspoon fennel seed
1/2 teaspoon red pepper flakes
1 teaspoon seeded and slivered fresh serrano chiles, or to taste
3 tablespoons olive oil
4 cups fresh corn kernels, cut from the cob with cobs reserved
8 cups chicken or vegetable stock
1 tablespoon cornstarch
5 cups coconut milk* (unsweetened)
1 tablespoon finely slivered fresh lime or lemon zest
2 cups very thinly sliced fresh fennel
Salt and freshly ground white pepper to taste
1/4 cup roughly chopped cilantro leaves
Sauté the onions, leeks, garlic, fennel seed, pepper flakes and chiles in olive oil until vegetables are softened but not brown, about 5 minutes. In a separate pot add corn cobs to the stock and simmer for 10 – 15 minutes covered. Strain and add stock to vegetable mixture.
Dissolve the cornstarch in the coconut milk and add to broth along with the lime zest. Simmer for 5 minutes. Add corn kernels and fennel and warm through. Correct seasoning and stir in the cilantro just before serving. Thin, if desired, with additional stock.
*Note: Coconut milk is not the liquid that’s inside of fresh coconuts but instead the meat of the coconut which is infused with hot water or milk. Canned or frozen coconut milk is certainly acceptable and is widely available in Asian markets as well as large supermarkets. The interest in Thai and Southeast Asian cooking in recent years has made prepared coconut milk easy to obtain. Several brands are available but my favorite now) is Mae Ploy brand. It has a fresh sweet flavor without the starchiness of many brands.
CHARRED CORN SALAD WITH BASIL, FETA AND TOMATOES
Serves 8
12 ears of corn, husked
6 tablespoons olive oil, divided
1 cup thinly sliced red onion
2 large tomatoes, chopped
2/3 cup crumbled feta cheese
1 cup (loosely packed) fresh basil leaves, large leaves torn
1/3 cup (or more) fresh lime juice
2 tablespoons chopped fresh thyme or oregano
Kosher salt, freshly ground pepper
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 2 tablespoons oil. Grill, turning frequently, until corn is charred and heated through, about 10 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl.
Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 4 tablespoons oil, tomatoes, feta, basil, lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. Salad can be assembled an hour or so ahead. Let stand at room temperature.
FRESH CORN POLENTA WITH BLISTERED TOMATOES AND BURATTA
Serves 4
This is a quick brunch, lunch, or supper dish. Buratta is called the queen of Italian cheeses. With an outer shell of fresh cow or buffalo mozzarella, it is filled with a mixture of curds and fresh cream. In Italian buratta literally means “buttery”.
2 tablespoons butter
1 tablespoon finely chopped shallots
3-1/2 cups chicken or vegetable stock
3/4 cup coarse polenta meal
1 cup fresh or frozen corn kernels, coarsely pureed (1 medium ear of corn)
1/4 cup freshly grated Parmesan or Asiago cheese
Kosher or sea salt and freshly ground pepper
Blistered tomatoes (recipe follows)
2 4-ounce balls buratta, cut in half
Lemon olive oil such as California “O” or McEvoy for garnish
Fresh or fried basil leaves to garnish if desired
In a medium saucepan over moderate heat, melt the butter and sauté the shallots for a couple of minutes till translucent but not brown. Add the stock and bring to a boil. Whisk in the polenta slowly to prevent lumps and stir until mixture returns to a boil. Stir in corn.
Reduce heat and simmer, stirring occasionally, for 10 – 12 minutes or until the mixture is smooth and cooked to your liking. If you prefer a softer texture cook for a few minutes more adding a bit more stock and being sure to stir to prevent sticking and burning. Off heat, cover and keep warm.
To serve: Stir grated cheese into polenta and divide the polenta into 4 shallow soup plates. Top with the tomatoes and then the buratta. Drizzle with olive oil top with basil and serve immediately
Blistered tomatoes:
3 tablespoons extra virgin olive oil
3 cups fresh cherry tomatoes, halved if large
1 tablespoon coarsely chopped mixed herbs such as chives, parsley, basil and/or tarragon
Kosher or sea salt and freshly ground pepper to taste
Heat the oil over moderately high heat in a small sauté pan. Add tomatoes and stir for a couple of minutes more or until they begin to soften and blister. Off heat, cool slightly and stir in herbs. Season to your taste with salt and pepper.
