How to cook corn (maize)
Information for corn (maize) in our free cooking ingredients collection.
Corn (maize)
Although considered by many to be a vegetable, corn is actually one of the few grains native to the Western Hemisphere, where it has been cultivated for centuries. In Europe, the word “corn” is the common term used to describe many cereal grains. However, after coming to the New World, Europeans began to use the word “maize” to refer to corn itself. The word “maize” is derived from the American Indian word “mahiz”. To this day, Europeans call corn “maize”, and Americans call it “corn”.
Corn plants grow to a height of 6 to 10 feet. The tall plants, with their long, drooping leaves, are a common sight throughout the U.S. Midwest, where most of the world’s supply is grown. The plant produces ears of corn that measure 6 to 12 inches, and each ear has numerous long, slender threads called silk. Corn kernels can be white, orange, red, purple, blue, black, or brown, according to the variety. Most of the corn grown today is a golden yellow.
Corn has a wide range of uses and, although less nutritious than many grains, it is extremely versatile and still a good food choice. Nutritionally speaking for humans, corn provides a good source of fiber, phosphorus, vitamin C, and thiamin. Numerous hybrid varieties of corn have become available in the past decades. Essentially, the advances in breeding have made corn sweeter by converting its starch to sugar.
Corn can be eaten in several ways. It can be served fresh and still on the cob. Canning or freezing can preserve fresh kernels. Dried kernels can be roasted or popped.
Corn can be ground into coarse meal or flour that is made into cornbread, tortillas, pancakes, or waffles. Oil derived from corn is used widely for cooking. Starch derived from corn is often used as a thickening agent in gravies, soups, and other dishes. Tiny baby corn is popular in Asian dishes and is sold in cans or jars. Corn is also fermented and is the basis for bourbon and whiskey.
The ever-popular cornflake cereal was invented by the Kellogg brothers of cereal fame in 1894. According to legend, they discovered the process of making cornflakes by accident when they passed corn kernels that had been left too long in cooking water through rollers, resulting in flakes.
Although corn is the fundamental food plant of the United States, most of the crop is used for feeding animals or for manufacturing purposes. Corn grown for those purposes is often referred to as “field” corn.
How to cook corn (maize)
The key to serving corn on the cob is to buy the freshest possible. When the ear is plucked from the stalk, the natural sugar in it begins a gradual conversion to starch, which makes the corn less sweet and, therefore, less tasty. Look for husks around the ear of corn that are green, plump, tightly wrapped, and free of any obvious insect infestation. Before buying corn, peel back the husk slightly to check for plump, pale, and moist-looking kernels. At home, the green husk and silk are usually removed before cooking. Traditionally, corn on the cob is cooked by placing ears in a pot of boiling water for 4 to 7 minutes or in a vegetable steamer for 4 to 6 minutes. Corn on the cob also can be cooked in a microwave oven. To do so, wrap each husked ear in waxed paper and place on a paper towel. Cook on the highest power setting for 3 to 5 minutes for one ear, 5 to 7 minutes for two ears, and 9 to 12 minutes for four ears. Corn on the cob can be roasted in its husk on the grill or in the oven. (The silk must first be removed, however, and the husk replaced after this is done). Before roasting, soak the ear in water for about 5 minutes. Then place the corn on the grill or in the oven. Cooking times vary but range from 10 to 15 minutes on a hot grill or 20 to 30 minutes in an oven set at 350 degrees F.
Avoid corn that is sold in displays exposed to direct sunlight or high temperatures because heat speeds up the process of converting sugar to starch.
Serving suggestions
Instead of flavoring corn with butter or salt, try other seasonings. Pepper, herbs, or lemon juice complement corn’s flavor without adding unnecessary sodium, fat, or calories. Corn also mixes well with other vegetables. Popped corn makes an excellent snack as long as it is not drenched in butter and salt.
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