Corn

Originally a curiosity from the New World and the vegetable that sustained the Pilgrims through their first winter, corn is now everywhere we look. Historians tell us that early corn more resembled barley or wheat than the heavy-stalked many-kernelled ears we wait for each summer. MesoAmericans grew corn first for baking and brewing, and Central and South American cuisines still rely heavily on corn in the form of ground meal.

Only part of what we know as corn is a table vegetable. Major corn crops provide animal feed, the corn syrup that sweetens many foods, and, increasingly, a possible fuel-substitute for gasoline and coal. Diversion of feed corn to fuel production is well illustrated by rising beef, pork, and chicken prices. China, the world's second largest corn producer, is experiencing pressure on corn as an ethanol source as standards of living rise and customers add more meat and processed foods to their diets.

Corn grows best in areas with long hot summers and broad stretches of open land, although the vegetable's popularity has stimulated hybrids for home gardens in all but the coolest parts of North America. "Elephant-high by the Fourth of July" remains a phrase recognized even by urban apartment-dwellers.

What to Look For:

Purchase corn in husk if possible; it is usually fresher than plastic wrapped peeled ears. Farm-stand corn is probably fresher than supermarket corn. Local corn is freshest.
Milky juice when kernels at end of ear are pressed with fingernail.
Even rows of bulging kernels; peel back a leaf or two to see, if necessary.
Absence of dry husk, brown stains on kernels, black stains on tassels, which indicate possible mold.

Corn Storage and Preparation Tips:

Use fresh corn as soon as possible; sugars convert to starches, decreasing sweetness and tenderness.
Refrigerate corn in paper or loose plastic bag.
Husk corn just before cooking to preserve natural moisture.
Plan to use corn within a day of purchase if possible, if farm-stand or local.

Cooking with Corn:

Corn on the cob is one of the few vegetables best cooked in a large pot of boiling water (purists insist that the water be boiling before the corn is picked!). Corn can be grilled, wrapped in foil with butter and seasonings. Leftover cooked corn can be cut from the cob, added to stir-fries, soups, and stews; most luxuriously, warm cut kernels in butter and a little light cream. New uses for corn abound in Central and South American cuisines, along with several unique Chinese dishes.

Corn Nutrition Highlights:

Corn is a good source of fiber and low-fat carbohydrates (alas, it's the butter we love on corn that boots the calories). Corn also contains mono- and poly-unsaturated fats that make corn cooking oil a healthier choice than animal fats. Moderate levels of vitamin C and vitamin A also contribute to the healthy profile of this summer favorite.

Nutrients of Corn, Yellow