Corn Recipes

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Sweet, colorful, and fun to eat, corn recipes use one of the most popular vegetables in the United States. It is also the country’s largest crop in both acreage and value. Corn was first domesticated from wild grasses by Native American tribes, who called it “mahiz” or “maize,” meaning “our life” or “she who sustains us.” Indeed, corn was the first sustenance crop many tribes cultivated and turned their nomadic cultures into farming communities.

Corn is very nutritious, with only eighty calories per medium ear. It has very little fat and no cholesterol or sodium. Corn recipes provide abundant fiber and carbohydrates, as well as generous doses of iron and vitamins A and C.

When purchasing corn, look for bright green ears with moist husks and silk. Kernels should be fully formed even near the tip of the ear. Corn will begin to lose its sweetness as soon as it is picked, so it is best eaten fresh. If not used immediately, the ears should be kept refrigerated.

Corn recipes can be boiled, steamed, microwaved, grilled, or baked on the cob, as well as removed to make cornbread, pudding, creamed corn, succotash, and a variety of other dishes. Depending on the preparation method, different tips can help corn keep its sweetness and flavor:

• Add one teaspoon per quart of water when boiling to help replace natural sugar in older ears.
• For a low-fat alternative to butter, rub ears with lemon or lime wedges and sprinkle with salt, pepper, or other seasonings.
• If cooking corn recipes that call for ears in the husk, peel back the husk and rub them with butter prior to preparation for a rich, buttery taste.
• To keep husks snug against ears, tie outer husks around the ear prior to cooking.
• Dip ears in water prior to grilling or baking to prevent scorching.
• To control butter application, butter a slice of bread to roll the ear along.

Regardless of the cooking method, corn recipes are quick and easy to prepare and can be used for a wide range of delicious side dishes. Bon appetit!

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