NutritionDoc

Hunter-gatherers of Central America began farming maize (corn) about 10,000 years ago. The Mayan civilization developed a deep reverence for the grain; in Mayan mythology, the gods created man out of maize after attempts with wood and clay failed.

 

Field corn, the predominant corn crop grown in the US is fed to livestock and used to make high fructose corn syrup (boo), corn oil, cornstarch and ethanol for fuel. Sweet corn, in contrast, is grown for human consumption. It is typically available as yellow, white or bicolor. Despite a passionate taste preference for either yellow or white among farmers market clientele, there is no relationship between color and sweetness; that depends more on growing conditions and how soon you eat it after it has been picked.

 

But there is a reason to reach for yellow corn instead of white; only yellow kernels are a gold mine of lutein and zeaxanthin - plant derived yellow pigments. The absence of color in white corn is evidence that it contains little of either pigment.

 

All corn is a good source of fiber, furnishing two grams in just one half cup. That same serving also provides 10 % of two nutrients corn is not as well known for - vit. C and folate.

 

Choose corn on the cob with green husks that do not look dry. Avoid ears with husks that have been peeled back, as this causes the kernels to dry out. Make sure the tassels are blond. The fresher the corn the blonder the tassels. Refrigerate fresh corn, warm temperatures convert the sugar in corn to starch.  To cook corn on the cob, husk ears just before adding them to already boiling unsalted water. Cook for just 3 to 4 minutes. Cooking with salt toughens kernels, as does overcooking.

 

Whole ears may be grilled with the silk and husks attached for 15 to 20 min. After grilling remove husks; the silk will slip off. For a flavorful treat, tuck pieces of your favorite fresh herb - cilantro, dill, parsley, sage or basil - under the husks before grilling and eschew the typical slathering of butter.