Corn (or maize) is a starchy vegetable that has many uses; making it to our dinner plate is only one of them. It is grown as fuel, cooking oil, animal feed, corn syrup, alcohol, a snack or even can be used as festive fall decorations.
It was first domesticated in Mexico about 10,000 years ago. Corn was developed from a wild grain called teosinte. With careful breeding, the early tribal natives nurtured the single grained grass into the corn shared with the Pilgrims. This prototype corn, with careful selective breeding, has evolved into the corns we use today.
Corn on the cob comes in white and yellow varieties for eating. But in the fall, you can find all kinds of colorful varieties that are often used in decorations. You can also substitute fresh corn with frozen that is available year-round when fresh local corn wanes in the fall.
One of my favorite ways to eat corn is fresh on the cob after being barbecued. A recently discovered dish that I’ve learned to make is elotes, which is “ahhhh-maizing.” My husband, kids and grandkids all line up for their share when they know I’ve made up a big batch. Elotes is corn on the cob with a creamy cheesy sauce that is spread all over the freshly barbecued corn cob, sprinkled with goat cojita cheese and a dash of chili powder. This delicacy is better known as “street corn” and is a favorite at the many street fairs and county fairs during the summer months. In addition to elotes, I have also made salsa from corn, as well. Corn salsa is a tasty addition to any meal.
Corn is considered a starchy vegetable because it packs a little more sugars than most vegetables at 9 grams for one cup. It has a total of 27 grams of carbohydrates and 3 grams of dietary fiber. But one cup is only 125 calories and has 1 milligram of iron and 290 milligrams of potassium. So, corn is still a healthy choice, especially when you can get it fresh at the local farmers markets.
To prepare fresh corn on the cob, strip back the husks and clean off the silk. At that point it can be boiled after removing the husks or barbecued by using the husks as handles. Let the corn cool, then stand it on end on a cutting board, or better yet a bowl, and slice down the sides of the husk. Be sure to not cut too deeply with the knife as you’ll dig into the base of the kernels and have tough corn to eat.
As our culture leans more toward whole foods that are healthy, fresh and organic, recipes are adapting as well. A great way to enjoy corn is to put together a variety of flavors in a corn and bean salad. This is my own personal recipe for corn salad. I typically add rinsed black beans and always buy low-sodium. Our typical American diets don’t need any extra sodium, according to the American Heart Association. I tend to finely chop up colorful bell peppers to add color and go for yellow, orange, red or green, in that order. The lighter color the bell peppers, the sweeter and less bitter they are. You can also add some jalapeno or your favorite hot pepper to kick up the flavor a notch. Add fresh cilantro to suit your taste. For dressing I make an oil and lime dressing that just enhances the whole dish. However, go light on the dressing so the salad stays fresh, crunchy and flavorful. Add a little creativity to your corn and bean salad by adding in finely chopped tomatoes or pine nuts or even some chunks of goat cheese or a sprinkle of cojito cheese.
I can guarantee this salad will be popular at any outing, barbecue or potluck you attend. And the best thing is, you can adapt it to suit picky eaters or for those folks who have allergies. You can also mix the yellow and white varieties to give it some pizzazz.
I hope you get to enjoy some fresh corn on the cob, corn salad or corn relish this summer. It is a classic favorite and a staple at most farmers markets in August.
For additional corn recipes and serving suggestions, check out Chef Scotty’s Market Fresh Recipes at http://ext100.wsu.edu/clark/?p=8163. The FINI program provides help to SNAP consumers to purchase more fruits and vegetables at local farmers markets. Find out more at https://snaped.fns.usda.gov/seasonal-produce-guide/corn.
Carolyn Heniges is a Clark County WSU Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=1134. Have questions? Call MFP Helpline: 360-397-6060, ext. 5366, or join Facebook Discussion Group “WSU Home Food Preservers – Clark County.”
