All About Corn  Horticulturists developed the two most popular varieties today-White(Country Gentleman) and Yellow(Golden Bantam) Corn.Yellow corn has larger, fuller-flavored kernels; white corns are smaller and sweeter.The hybrid "butter and sugar" corn has yellow and white kernels.The peak season for fresh corn is May through September.As soon as corn is picked, the sugar begins its conversion into starch, which reduces its natural sweetness.So it is important that you buy fresh picked corn.Look for corn with bright green, snugly fitting husks and golden brown silk.The kernels should be plump and milky, well formed all the way to the tip; the rows should be closely spaced.Fresh corn is best cooked and served the day it is purchased, but it can be refrigerated too for a few days.Strip off the husks and silk just before cooking.Corn is not only a popular food, but the base of many products, including bourbon, corn flour, corn meal, corn oil, cornstarch, corn syrup, corn whiskey and laundry starch.
Types Of Corn:
American Corn: This is bright yellow with a fairly small cob.It is deliciously sweet and needs very little cooking if its fresh.It is also ground into flour or made into cornflakes;corn oil is made from it.
Sweet Corn: The grains are pale yellow to white and the cob is larger than that of American Corn.When you buy it fresh, chose those covered with pale green leaves and milky grains.This is used to make canned corn, niblets and cream-style.
 Baby Corn: This popular baby comes from regular corn plants that are harvested early while the ears are very immature.Fresh baby corn has better flavour and texture than canned baby corn.It is used to make soups, salads, stir fries and appetizers too.
Popcorn: These are corn niblets that are sun/freeze dried.These are used to make popcorn and also ground into flour.Popcorn is made by heating the grains in oil until they puff up and burst, forming soft, white, light masses.They are flavoured with butter, cheese, caramel.
Makai Ka Atta: This is not to be confused with corn flour.This is the whole grain of corn that is ground into a coarse earthy flour and is used to make paranthas, rotis and other dishes like polenta(corn bread), among others.Corn flour is the refined version, which is used as a thickening or to make batter. ********************************************* Nutritional Facts About Corn: Maize or corn is rich in starch, yielding 125 calories per 100 grams.One cob of corn weighs about 116grams-which means it provides 145 calories.It is also rich in proteins and carbohydrates. ********************************************* Ways To Roast Corn On The Cob:
In your Grill: Use the corn cobs with their husks for this version.Make sure your grill is very hot, so it roasts, and does'nt steam, the corn.Don't strip off the husks.Grill the corn for about 7 minutes, till the edges of the husk blacken.Then holding it with a dish towel, strip off the husks and silk and brush the corn cobs with melted butter.
In Your Microwave: Leave the husks on, and microwave for about 5-7 minutes on high, then strip off the husks, using a dishtowel to protect your hands from the heat. Cooking time depends on the variety of corn and how much sugar is in it-the more sugar in the corn the less time it takes to cook. ********************************************* |
