Corn
Corn was a basic staple for pre-Columbian
civilizations almost everywhere on the American continent. Corn
dates back approximately 7,000 years.
The first explorers of the New World saw that corn was being cultivated by Indians from Canada to Chile.
In Quebec, it is often called the « corn of India », as a
reminder that Christopher Colombus, who was the first to have
reported the existence of corn, thought he had just discovered
India when he landed on our shores.
SEVERAL VARIETIES OF CORN
There are several varieties of corn that fall into categories :
- Dent corn : which is used as animal feed.
Its grains are firm, starchy and either yellow, white or
red.
- Sweet corn : which is intended for human
consumption. This corn is yellow or white, soft, milky and sweet
tasting.
- Popping corn : which is obviously used to
make popcorn. Its grains are smaller.
- Ornamental corn : which is not edible.
OTHER CORN UTILITIES
- Corn is also used to make starch which is used like flour to
thicken food.
- Other products include corn oil which is very popular, not to mention everyones favourite breakfast cereal Corn Flakes, invented in the United States by the Kellogg brothers in 1894.
 Grilled corn on the cob with prosciutto and herb butter |
 Zippy Corn and Tofu Au Gratin |
 Grapefruit Scallop Ceviche |
 Tourteau Crab and Corn Cakes with Coriander Shoots |
 Chicken, Corn and Sun-dried Tomato Burgers |
- When buying corn, select plump ears that are firm and
well-shaped under fresh-looking husks with shiny, moist silk and
kernels running to the top of the cobs. A drop of fresh white juice
should seep through the kernel with a gentle pressure of the
fingers. Discard any ears with discoloured or shrivelled kernels,
indicating that they are not fresh.
- Corn can be cooked with or without the husk, wrapped in foil,
on the barbecue or in the oven. If cooking on the barbecue, soak
corn and husk in water for at least thirty minutes before putting
on the grill.
- The most popular method is to boil in water with a little sugar
and some milk or beer (do not add salt which will toughen the
corn). Small ears should boil for 3 to 4 minutes, larger ears for 5
to 7 minutes.
- Corn can also be cooked in the microwave oven at high intensity
for 3 minutes per ear. Wait five minutes before eating. In a
conventional oven, cook 35 minutes at 220° C (425° F).
- Traditionally, the ear is buttered generously and then salted
or seasoned to taste.
- Canned or frozen corn kernels or creamed corn can be used in a variety of hot and cold recipes, including salads. Corn is one of the three ingredients in Quebec’s traditional shepherd’s pie which is made of mashed potatoes, corn, and minced meat.
Fresh cooked corn is a good source of :
- Folic acid
- Potassium
- Thiamine
It also contains :
- Magnesium
- Vitamin C
- Phosphorus
- Niacin
- Zinc
- Riboflavin
Corn is also very high in fibre. Essentially the same nutritional value is found in creamed corn, corn meal, corn flour and corn bran.
Husked corn should be refrigerated in a plastic bag. Fresh corn freezes very well after blanching. Corn on the cob will keep in the freezer for one year; corn kernels for three months.
Corn flour and corn meal should be stored in an air-tight container, in a cool, dry place.