\nPeople and corn have a long history together. Michael Pollan argues in The Omnivore\u2019s Dilemma<\/i><\/a> that, instead of humans domesticating corn, corn may have domesticated humans<\/a>.<\/p>\n
Today, over a billion metric tons of corn are grown per year<\/a>; broccoli and kale could learn a thing or two from this extremely persuasive crop. Although, corn has a few advantages over green veggies.<\/p>\n Corn is a staple crop, meaning that it can give us lots of energy in the form of calories (as well as providing important micronutrients). It\u2019s incredibly versatile, playing a starring role in dishes from around the world. And it comes in many varieties and types, including popcorn, flour corn, corn on the cob, flint corn (for decoration and hominy), and field corn (for ethanol, cornstarch, and high-fructose corn syrup).<\/p>\n Because corn products are so prevalent in packaged foods, the average American has been called a \u201cwalking corn chip.\u201d Researchers estimate that roughly two-thirds of the food<\/a> eaten in a modern industrialized diet comes from either corn, rice, or wheat.<\/strong><\/p>\n In this article, I\u2019m not going to try to get you to eat more corn chips, soda, cookies, or bottled salad dressings. Instead, I want to toot the horn for healthy whole corn. We\u2019ll look at the best ways to choose and store corn, ways to cook it, and secrets to making the most of it in your recipes.<\/p>\n Corn has been one of the most important cereals in human nutrition worldwide for millennia. It\u2019s high\u2010energy and micronutrient-rich, providing an estimated 19% of calories<\/a> worldwide.<\/p>\n And oh, what micronutrients! Corn is a good source of carotenoids and polyphenols<\/a>, which are associated with a lower risk of various degenerative diseases.<\/strong> It\u2019s also high<\/a> in a variety of B vitamins and minerals, and contains the ever-important (but often lacking) nutrient \u2014 fiber.<\/p>\n While field corn kernels are high in starch, sweet corn kernels are higher in moisture and sugar content. That\u2019s why the best ears of sweet corn have a sweet and juicy taste.<\/p>\n Corn is in season during the warmer months of the year. You can typically find delicious ears of corn by midsummer, and the harvest can last well into the fall.<\/strong> In the US, this means May through October<\/a> are corn months, and there is a slightly shortened season \u2014 July through October<\/a> \u2014 in Canada.<\/p>\n In the southern hemisphere<\/a>, corn harvests happen earlier in the year, starting in February and continuing through May or even later<\/a>.<\/p>\n But wily corn isn\u2019t satisfied with us eating it fresh just a few months out of the year. It\u2019s also convinced us to freeze it in the form of corn kernels or baby corn so we can enjoy it year-round.<\/p>\n Among the great debates of our time are if the toilet paper should unroll over or under and whether the dress<\/a> was gold and white or blue and black. But arguably more passionate is the dispute over whether you should remove the husk of an ear of corn in the store, or wait until just before cooking it.<\/p>\n An argument in favor of in-store shucking includes<\/a> keeping the husks out of your kitchen. There\u2019s also the ability to see whether the kernels are fresh and fully developed before you bring it home rather than later discovering an innocent-looking insect and a small mountain of worm poop under the husks.<\/p>\n But some markets discourage this practice \u2014 partly because they don\u2019t want their bins littered with rejected ears of corn, and partly because it can lead to food safety issues.<\/p>\n The best reason to wait to shuck corn, in my opinion, is that it keeps fresher in the wrapper nature gave it.<\/strong><\/p>\n When choosing corn on the cob, look for uniformly green and tightly wrapped ears. The cob itself should feel firm all the way around. If you notice that the brown silk peeking out of the top is slightly damp, that\u2019s a good thing. However, if the husk has any holes in it, choose another one \u2014 this could indicate worms.<\/p>\n When you get home, tightly wrap the corn ears<\/a> in a produce bag (or some more eco-friendly wrap) and place them in the refrigerator. Corn usually stays fresh for a few days stored this way. You can also freeze it<\/a>. To do this, you might want to blanch the corn \u2014 either in whole form or just the kernels \u2014 and then place it in the freezer. This will help maintain its color, texture, and freshness.<\/p>\n If you buy corn in its husk, you\u2019ll have to shuck it, or remove the papery outer layer and \u201csilks.\u201d Start by peeling back the outer leaves, then the inner leaves. When you have all of the leaves and most of the silks peeled back, break them off the end of the cob. You will probably have some pesky silk left. Watch the video below to find out how to remove it with a minimum of fuss and effort.<\/p>\n \n Corn Taste and Nutrition<\/h2>\n
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When Is Corn in Season?<\/h2>\n
How to Choose and Store Corn<\/h2>\n
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How to Prepare and Cook Corn<\/h2>\n