Grass, Vegetable, Grain & Fruit
Covering vast swaths of land and grown on every continent except Antarctica, corn plays a vital role in many cultures worldwide and is at once a grass, a grain, a vegetable and a fruit.
Also known as maize, it was cultivated many centuries ago from wild grass by Native Americans and demonstrates just how precise nature can be; each ear of corn is perfectly arranged in a mathematical pattern, and the average ear has 800 kernels in 16 rows. Although the exact number varies for larger or small cobs, there is almost always an even number of rows, and there is precisely one strand of corn silk per kernel. When this golden grain was introduced to explorers and settlers, it changed the European diet forever.
It’s a versatile vegetable that can be eaten raw, cooked, dried or milled, and is used in hundreds of different pantry staples – from corn-starch and corn syrup to popcorn and cornflakes!
Once ground and turned into cornmeal, it becomes a base for a host of dishes in each corner of the world; in Italy its made into polenta, in China it’s a light steamed bread. In Zimbabwe, Sadza is a porridge often shared among friends and in Latin America, it’s treated with limewater to make masa, the main ingredient in tortillas.
They say fresh is best, and this is never truer than with corn! The tightly packed golden kernels remind us of harvest picnics, vibrant salads and the joy of eating it straight off the cob. In Western countries, freshly picked corn is often boiled or grilled, slathered with butter, herbs, and salt. Just add cheese to this delicious combination for the classic Mexican street food – Elote. Fresh or just-cooked corn also makes a delightful addition to a salad, and the bright kernels add another flavour dimension to relish or salsa.
With so much to offer us, the humble corn cob has made its way into every area of our kitchen and consequently into hundreds of recipes, and we’re convinced that these recipes will soon become your new family favourites!
