Most Europeans never heard of corn until the first settlers came to America and met the Native Americans. Before that, corn was a generic name for any cereal grain. The settlers loved this vegetable as every part of the plant could be used for something: Husks are used for tamales, the silk for teas, the kernels to eat, and the stalks for fodder.
Plus so many products can be made from this plant too: corn flour, corn meal, corn oil, corn starch, corn syrup, bourbon, and whiskey. The two most popular varieties are white corn, which has smaller and sweeter kernels; and yellow corn, which has larger and fuller-flavored kernels.
How to Choose Corn
Corn season is May through September. It is best to use the corn right after it has been picked as the sugars in corn gradually convert to starch, thus making the corn less sweet as time goes by.
Ears should be bright green, tightly fitting around the cob. The silk should be a golden brown. The kernels should be plump and juicy, coming all the way to the tip of the cob in tight rows.
Storage
Corn should be cooked as soon as it is purchased, and eaten that day. But it can be stored in the refrigerator up to one day. Strip off the husk and silk immediately before cooking, and not before.
Recipes:
Roasted Corn on the Cob
Makes 4 servings
4 ears of corn (white or yellow)
2 tablespoons olive oil
Fresh ground pepper
Salt
Preheat oven to 350 degrees F. Dress ears of corn with olive oil, salt, and pepper. Place in a baking dish and cook 45 minutes in the oven.
Mexican Lentils in Corn Cups
Tasty bites of flavor in each cup
Makes 24 cups
1/2 cup dried lentils
1 cup water
24 white corn tortillas
Cooking spray
1 15-ounce can black beans, drained and rinsed
1 cup fresh corn from cob
1 tomato, chopped
1/2 red onion, minced
½ cup fresh cilantro, chopped
2 cloves garlic
2 teaspoons cumin
1 teaspoon salt
1/4 cup mild enchilada sauce
1. Put water and lentils in a small pot. Bring to a boil, reduce heat and simmer 30 minutes. Remove from heat and drain excess liquid. The lentils can be made the day before the party.
2. Preheat oven to 375 degrees F.
3. Using a 4-inch round cookie cutter, cut a circle in each tortilla. Wrap the circles in a damp paper towel, and microwave on high for 1 minute.
4. Grease two muffin tins. Place a circle in each cup and spray with cooking spray. Bake for 10 minutes. Remove from tin and cool on a wire rack. Do this up to two days in advance.
6. Toss lentils with remaining ingredients.
7. Fill each tortilla cup with some of the lentil mixture and serve.
Nutrition Information: 90 calories, 10 calories from fat; 3g protein; 20g carbs; 1g sugar; 1.5g total fat; 0g saturated fat; 0mg cholesterol; 4g dietary fiber; 200mg sodium; 6% Daily Values calcium; 4% Daily Values iron
Jennifer A. Wickes is a freelance food writer, recipe developer, food styler, and cookbook reviewer who lives on the East Coast. Her blog, Food Pursuit, has been one of the Best 100 Culinary Sites.
