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Maize is the proper word for corn, taken from the Indians of the New World who introduced it to European explorers and settlers. The word corn goes back to Biblical days, and means any particle of grain or any small pellet of anything. In some lands, corn meant wheat; in others it meant barley or oats. Only Americans adopted the word to describe maize.
In many American dialects, the word for corn meant, "that which gives us life." Indeed, corn was the dietary staple of Indians. Aztec and Mayan civilizations were built on a corn economy, as corn provided food, currency, fuel, and fodder for animals, silk for smoking, sugar and even fermented beverages.
There are four major commercial types of corn grown in the United States today - dent (or field) corn, sweet corn, flint (Indian) corn and popcorn.
It's the dent corn - used for animal feed, corn syrup, ethylene alcohol, corn syrup, cornstarch and much more - that is the most important, and which is grown and harvested in the largest quantities, notes Olwen Woodier, author of "Corn, 140 Recipes: Roasted, Creamed, Simmered + More."
Once you have purchased your sweet corn, take it home immediately (don't let it sit in a hot car; put in an ice chest or cooler to transport, if necessary). Store it, unhusked, in the refrigerator in a plastic bag and use within two to three days. For best flavor, the sooner you cook the corn, the better. Keep in mind that the types of sweet corn grown commercially and eaten today are tender enough to be boiled, steamed or microwaved in a few minutes. Years ago, corn required at least 30 to 45 minutes boiling time to be palatable.
Corn cooks quickly — 2 to 3 minutes shucked in boiling water; 2 minutes per ear on high power in the microwave oven (with husks on, kernels sprinkled with water); steamed shucked over 1 inch boiling water (put on a steamer rack or directly in water), covered, 2 to 4 minutes; grilled (in water-soaked husks or without husks) 7 to 10 minutes; or roasted (shucked) in a preheated 400-to 425-degree oven 12 to 15 minutes, turning occasionally and brushing with a little water.
One ear of corn yields about 1/2 cup kernels.
Corn is a good source of complex carbohydrates, fiber, B vitamins (thiamine and folate), potassium, iron and magnesium, is low in sodium and fat and contains some vitamin C. A medium ear of super sweet corn has about 75 calories.
Good quality corn has full, evenly formed and filled ears with straight rows of kernels. The husks will be fresh-looking and bright green, and the silk ends free of decay or worm damage. Be sure the coloring of the kernels is bright and shiny. Pull back the husk and poke one of the kernels at the tip of the silk end with a finger-nail. If juice squirts out and is only slightly cloudy, it's fresh. If the juice is thick or non-existent, the corn is old.
Avoid corn that has shriveled, burned looking husks or has dark-colored slime in the tassel. Large kernels, those with dark yellow and dents and wrinkled kernels with no juice in them are all indications of old corn. Also avoid underdeveloped kernels lacking good color (except in the white variety) and short or crooked ears that are not filled almost to the tip with kernels.
CORN, ARUGULA & TOMATO SALAD
3 tablespoons red-wine vinegar
3 tablespoon minced shallots
6 tablespoon extra-virgin olive oil
1/4 teaspoon salt OR to taste
Freshly ground black pepper to taste
6 cups loosely packed arugula (about 6 ounces)
2 cups corn kernels (about 4 ears)
1 1/2 pints cherry tomatoes, halved
Combine vinegar and shallots in a large bowl and let stand at room temperature 10 minutes. Whisk oil into vinegar mixture until blended. Season with salt and pepper. Add arugula and toss to coat.
Arrange arugula on serving plates. Add corn and tomatoes to bowl, toss to coat with dressing that remains, then spoon mixture over arugula and serve. Makes 6 servings, 1 cup each.
-- From "Eating Well" magazine, summer 2004 issue.
BAKED CORN ON THE COB WITH HERBS
4 ears corn
Salt and pepper
20 to 24 sprigs fresh basil, rosemary, thyme, dill weed, marjoram OR sage
Husk and remove silk from corn. Place each ear on a 12-inch square of foil. Spray on all sides with cooking spray. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place 5 to 6 sprigs of fresh herb around each ear. Seal foil. Place sealed ears of corn directly on oven rack. Bake in preheated 450-degree oven about 20 minutes or until corn is tender. Makes 4 servings.
-- From "Betty Crocker 4 Ingredient Dinners."
BAKED LAYERED BEAN-CORN DIP
2 (16-ounce) black beans, rinsed, drained and mashed OR vegetarian refried beans
1 cup low-fat sour cream
1 1/2 to 2 cups grated low-fat mixed cheeses
1 (11-ounce) can corn kernels, drained (OR use 1 1/2 cups fresh corn kernels, blanched)
2 cups medium spicy salsa
1 (6-ounce) can sliced chilies in adobo sauce (optional) (wear gloves when handling chilies)
Tortilla chips
Lightly spray 9x2-inch-deep pie plate with cooking oil. Spread beans over bottom of dish, top with 1/2 of sour cream and sprinkle with 1/2 of cheeses.
Spoon corn and salsa on top. If you are not using chilies, reserve 1/2 cup salsa for final layer. Spread on remaining sour cream. Top with remaining cheese and chilies, if desired.
Cover with foil. Bake in preheated 400-degree oven 20 minutes. Remove foil and bake 10 minutes longer. Serve with tortilla chips. Makes 12 servings. -- From "Corn: Roasted, Creamed, Simmered + More," by Olwen Woodier.
CHEDDAR CORN CHOWDER
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons unsalted butter
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (12 to 15 ears, depending on size) OR frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white Cheddar cheese, grated
In a large stockpot on medium-high heat, cook bacon and olive oil until bacon is crisp, about 5 minutes. Remove bacon with a slotted spoon and reserve. Reduce heat to medium, add onions and butter to fat, and cook 10 minutes, until onions are translucent. Stir in flour, salt, pepper and turmeric and cook 3 minutes. Add chicken stock and potatoes, bring to a boil and simmer uncovered 15 minutes, until potatoes are tender. If using fresh corn, cut kernels off cobs and blanch kernels 3 minutes in salted boiling water. Drain. (If using frozen corn, skip this step.) Add corn to soup, and then add half-and-half and Cheddar. Cook 5 more minutes, until cheese is melted. Season to taste with salt and pepper. Serve hot with a garnish of crumbled bacon. Makes 10 to 12 servings.
-- From "The Barefoot Contessa Cookbook," by Ina Garten.
CORN CASSEROLE
6 cups corn kernels
1 tablespoon all-purpose flour
1 tablespoon sugar
1 teaspoon salt
5 eggs, lightly beaten
1 cup half-and-half
1 tablespoon butter
Place corn kernels in a greased 2-quart casserole dish. In a small bowl, stir together flour, sugar and salt and sprinkle over corn. Stir eggs into half-and-half and stir mixture into corn. Dot top of casserole with butter. Bake, uncovered, in a preheated 350-degree oven, about 1 hour, until center is firm to the touch.
Allow dish to stand 5 minutes before serving. Makes 10 to 12 servings.
-- From "Corn," by Patricia Mack.
PEPPER JACK CORN PUDDING
Butter for greasing pan
3 tablespoons vegetable oil
1 cup chopped leeks (white and light green parts only)
4 cups fresh corn kernels (7 to 8 ears corn)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Generous 1/8 teaspoon cayenne pepper
4 large eggs
2 cups half-and-half
8 ounces pepper Jack cheese, grated
Arrange an oven rack at center position. Butter a shallow 2-quart ovenproof baking dish. Heat oil in a large, heavy skillet over medium heat until hot. Add leeks and sauté, stirring, until softened, about 2 minutes. Add corn and cook, stirring, 5 minutes more. Remove from heat and stir in salt, nutmeg and cayenne. Set aside.
In a large bowl, whisk eggs and half-and-half together until blended. Stir in corn mixture and cheese and mix well. Transfer to baking dish.
Bake in preheated 350-degree oven 35 to 45 minutes, until a knife or tester inserted into the middle comes out clean, and top is slightly brown. Remove and cool 5 minutes. (The pudding can be prepared 1 day ahead. Cool, cover and refrigerate. Reheat in 350-degree oven 25 minutes or longer.) Serve warm. Makes 6 servings.
-- From "Backyard Cooking," by Betty Rosbottom.
SEASONED BUTTERS
DILL BUTTER: Mix together 1/4 cup butter, softened, 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh dill and 1 teaspoon lemon juice. Enough to spread on 8 cooked ears corn.
ITALIAN BUTTER: Mix together 1/4 cup butter, softened, 1/4 teaspoon garlic salt, 1 tablespoon chopped fresh basil leaves and 1 tablespoon chopped fresh oregano leaves. Enough to spread on 8 cooked ears corn.
HORSERADISH PARSLEY BUTTER: Mix together 1/4 cup butter, softened, 1 tablespoon chopped fresh parsley, 2 teaspoons prepared horseradish, 1/4 teaspoon salt and 1/8 teaspoon pepper. Enough to spread on 8 cooked ears corn.
FRESH CORN SALAD
5 ears corn (white and yellow), shucked (do not substitute frozen)
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chiffonade fresh basil leaves
In a large pot of boiling salted water, cook corn 3 minutes until starchiness is just gone. Drain and immerse in ice water to stop the cooking. When corn is cool, cut kernels off cob, cutting close to cob.
Toss kernels in a large bowl with red onion, vinegar, olive oil, salt and pepper. Just before serving, toss in fresh basil. Taste for seasonings and serve cold or at room temperature. Makes 4 to 6 servings.
-- From "The Barefoot Contessa Cookbook," by Ina Garten.
SHRIMP AND CORN RISOTTO
1 1/2 cups (approximately) chicken stock, vegetable stock OR water Risotto Base
1 1/2 cups reserved corn kernels (see Risotto Base recipe)
1 cup freshly grated Parmesan cheese
1/2 cup Corn Puree
3 tablespoons butter
Salt and freshly ground black pepper to taste
Freshly grated nutmeg to taste
2 tablespoons olive oil
18 fresh shrimp, peeled, deveined and split in half lengthwise
1 teaspoon minced shallot
1 teaspoon minced garlic
Freshly grated Parmesan cheese and 1 tablespoons chopped fresh chives, for garnish
Bring stock or water to a boil.
Place chilled Risotto Base and corn kernels in a 4-quart saucepan over medium heat. Pour 1 1/2 cups boiling stock slowly into risotto, stirring constantly with a wooden spoon. Continue cooking until rice is just barely tender but still al dente.
Stir in cheese, Corn Puree and 2 tablespoons butter, adjusting consistency with more stock if risotto becomes too thick. Season with salt, pepper and nutmeg. Remove from heat and keep warm.
In a 10-inch sauté pan, heat oil over medium-high heat. Add shrimp and sauté until just pink, being careful not to overcook. Add remaining 1 tablespoon butter, shallot and garlic and sauté a few seconds more. Season with salt and pepper, remove from pan, and keep warm.
To serve, divide risotto into 6 warm soup plates. Arrange 6 pieces of shrimp on top of each portion. Garnish with cheese and chives. Makes 6 servings.
RISOTTO BASE: Shuck 4 ears fresh corn, brushing off all silk. Using a sharp knife, strip corn kernels from cobs. Reserve kernels and cobs separately. (You should have about 3 cups of corn kernels.)
In a 2-quart saucepan, bring 2 cups chicken stock, vegetable stock OR water and corn cobs to a boil over high heat. Reduce heat to simmer.
In another 2-quart saucepan, heat 2 tablespoons butter and 2 tablespoons olive oil. Add 1/2 large onion, minced, and cook until translucent. Add 1 cup uncooked Arborio rice and stir until it is evenly coated with the butter-oil mixture.
Slowly add hot stock, 2/3 cup at a time, stirring constantly until rice absorbs the liquid. This should take about 4 to 5 minutes for each addition. When all stock has been absorbed, remove risotto from stove and pour onto a baking sheet to stop the cooking and cool as quickly as possible. (The rice will still taste a bit raw in the center.)
Refrigerate, uncovered, until cold. The risotto base can then be stored in a covered plastic container up to 2 days.
CORN PUREE: In a small saucepan, bring 1 1/2 cups vegetable stock to a boil. Add 1 1/2 cups reserved corn kernels (from above). Transfer stock and corn to a blender and puree until smooth.
-- From "Patrick O'Connell's Refined American Cuisine, The Inn at Little Washington."
Nutritional Information
Serving size 1 medium ear (90g) % of U.S. RDA
Calories 75 Vitamin A 5%
Total Fat 1g Calcium 0%
Sodium 15mg Vitamin C 10%
Total Carbohydrate 17g Iron 3%
Dietary Fiber 1g
Protein 3g
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