Corn Produce Guide is an informative guide including nutrition information, varieties, how to store it, and a round up of 31 corn recipes!
Corn on the cob used to be one of my favorite things to eat in the summer when I was growing up. My mom would boil it and serve it piping hot, so I inserted the corn cob holders into each end of the corn, slathered on a bit of butter and ate it left to right, row by row.
I still love my corn today, and during the summer I prepare it weekly. I normally cook up a few ears at a time and either eat it right off of the cob like I did in my childhood, or remove the kernels and toss them into my dishes during the week.
There’s nothing like biting into the plump, crisp kernels and tasting that milky, sweet flavor. To me, corn just tastes like summer.
Corn, or maize, is one of the most popular crops in America. The corn plant is an annual that’s a member of the grass family with a stout, solid stem and large, narrow green leaves.
The interesting thing about corn is that it’s considered to be a vegetable, grain and a fruit.
A vegetable is considered to be the edible part of a plant, so when you eat corn on the cob, it’s a vegetable.
Once the kernels are removed from the cob, the individual kernels are considered to be whole grain.
The definition of fruit is an edible part of a plant that contains a seed, so when the kernels are popped into popcorn, corn is then considered a fruit!
Origin of corn
The biological origin of corn, or maize, is traced back as far as 10,000 years ago to a Mexican grass called teosinte. Teosinte was simply 12 kernels protected by a hard casing, so it hardly resembles the plump, juicy corn that we know today.
Corn was first domesticated by native Mexican people 10,000 years ago, and Native Americans taught Europeans how to cultivate it.
Since corn was introduced to the world by European explorers, it’s grown widely all around the world.
There are 4 main varieties of corn:
Field corn: Field, or dent corn, is used to feed livestock. There’s a small dent on the top of each kernel, which is an indication that the corn is dry, starchy and not very sweet.
Sweet corn: Sweet corn is the corn that you see in the supermarket. It’s plump and sweet, and is normally white, yellow or bi-color. You may see Super Sweet Corn at the market, which is sweet corn that has been “sugar enhanced” so that it tastes even sweeter.
Indian corn: Indian, or flint corn is extremely hard and dry. Normally it’s used as a harvest decoration, but due to its high nutrient value, they’re often used to produce corn meal, corn flour, polenta, hominy and grits.
Heirloom corn: Heirloom corn is crimson red or purple-black in color, and is very rare.
The corn industry in the United States is vast. There are 90 million acres of corn planted in this country, and most of it is grown in the Heartland region. 10-20% of the corn produced in the U.S. is exported to other countries.
99% of the corn grown in America is field corn, which is used to feed cattle, hogs and poultry, and produce ethanol bio fuel.
Corn is also used to produce the following:
How to grow corn
I’ve never grown corn in my garden because I don’t have the space and corn is very inexpensive. If you’re interested, click here.
The health benefits of corn differ depending on the type of corn that you eat. Sweet corn tends to be higher in vitamins, and popcorn tends to be higher in minerals.
Corn is a whole grain and contains 2.4 grams of fiber per serving, which means that it can improve digestion and prevent constipation.
There are about 77 calories per serving of corn, with 22 carbohydrates, 3.4 grams of protein and 4.5 grams of sugar.
This recipe for Roasted Red Pepper and Butternut Squash Soup is thick and creamy with a smoky, spicy flavor. And it uses ready-to-cook diced butternut squash, carrots, onions and leeks, so it minimizes prep time, making it a quick and easy clean eating soup!
This salsa recipe is easier than you think to throw together! Chopping a few fresh ingredients, opening a couple of cans and whisking together some olive oil, lime juice and spices together is all it takes to make this crowd favorite.
ried Corn Recipe (Southern Fried Corn) – The best southern classic. Fresh corn on the cob is shucked, scraped and fried in a cast iron skillet with flavorful bacon drippings and sugar for the most delicious side to serve all summer.