An earful of corn.
Steamed in its husk over the grill, then shucked, and lathered with butter, corn is a summertime staple. It can also be served among the sweets as a delightfully warm cornbread or corn cake topped with cinnamon and sugar. The bright color adds a beautiful pop to a plate of tan meats and cream-colored potato or macaroni salads. There are six main types of corn grown in the U.S. today — dent, flint, pod, sweet, flour, and popcorn. Dent is the most commonly produced. A product of America’s first people, corn has been grown in this nation for about 1,000 years. Called “maize” in many languages, corn was first cultivated in Mexico more than 7,000 years ago. What is believed to be this land’s oldest crop was brought to present day North America by Indigenous people who migrated north.
The U.S. National Park Service reports that early farmers of the crop, Native Americans, likely bred the first corn from wild grasses. Older varieties of corn generally produced small ears with eight to 10 rows. Today, corn is grown in most states. On average, U.S. farmers plant about 90 million acres of it each year.
Starting corn seeds indoors is not recommended. Seeds should be planted outside in the garden two weeks after the last spring frost. Corn planted in the Sacramento area in early May could be ready to harvest in late July. According to the Master Gardeners of Sacramento County, corn can be harvested about 17 to 24 days after the first silk strands appear — earlier in hot weather and later in cool weather. When husks are still green, silks are dry and brown, and kernels are full sized, it is time to collect the crop. To check for readiness, the kernel can be punctured and checked for its “milk.” If the resulting liquid is clear, the corn is not ready to be picked. If it’s milky, it’s time for harvest. If there is no liquid, it is too late. Harvest ears by pulling down and twisting until the ear snaps off of the stalk.
Though corn has gotten a bad reputation for its mass use as corn syrup in all kinds of junk food, it is nutrient dense when consumed in its most natural form. Corn consists primarily of insoluble fiber, which makes it a low-glycemic index food. This means it’s a food that is digested slowly and does not cause an unhealthy spike in blood sugar. It also contains many B vitamins, along with essential minerals like zinc, magnesium, copper, iron, and manganese. Also, when used to make tortillas and tamales, corn undergoes the process of nixtamalization, a technique that liberates the chemical compounds niacin and tryptophan from corn so the body may absorb them.
A food of many applications, corn is a family favorite that even young picky eaters tend to enjoy. Try variations on the classic butter, salt, and pepper preparation, such as a lime juice and chili flavored cob. Any way you shuck it, corn is summer’s tasty treat.
