{"id":1482,"date":"2012-01-16T14:47:10","date_gmt":"2012-01-16T20:47:10","guid":{"rendered":"https:\/\/atinadiffley.com\/?page_id=1482"},"modified":"2020-06-29T13:53:30","modified_gmt":"2020-06-29T18:53:30","slug":"sweet-corn","status":"publish","type":"post","link":"https:\/\/atinadiffley.com\/sweet-corn\/","title":{"rendered":"Sweet Corn"},"content":{"rendered":"
History<\/strong>: Originally wild in Central America, Maize has flourished in the hands and souls of indigenous Americans for the last 8,000 years. From birth through death, the economic, social, and religious activities of many Native Americans were bound to the growing of maize. Maize was brought to Europe by Columbus, readily accepted, and from there dispersed to all parts of the world, becoming a staple in many countries. Corn now ranks in the top 4 principal food plants worldwide. The word corn means the principal grain of a region and was given to the grain, Maize, by American settlers.<\/p>\n Season<\/strong>: Mid-July through frost, usually late September.<\/p>\n Corn is a good source of complex carbohydrates and dietary fiber. It is relatively high in vegetable protein, and like most vegetables it is low in fat and sodium.<\/p>\n Calories 75Protein 4%Protein 3 gm.Vitamin A 5%Carbo 17 gm.Vitamin C 10%Fat 1 gm.Thiamine 9%Sodium 1 mg.Riboflavin 5%Cholesterol 0Niacin 9%Fiber 4 gm.Calcium *Iron 3%<\/p>\n In a large kettle with a tight lid, bring enough water to cover corn generously to a rolling boil. Slip husked ears into the water one by one. Cover kettle and remove from heat. Allow corn to remain in the hot water for about 5 minutes or until tender. Drain. Serve at once.<\/p>\n Remove husks and silk from fresh corn and place corn upright in large kettle with one inch of boiling water. Cover. Steam until corn is tender. 6-10 min., depending on maturity. Corn should turn from creamy yellow to a brilliant, transparent yellow.<\/p>\n 1 ear 3-4 min. 4 ears 7-10 min. Preheat oven to 400 or have a good bed of coals ready. Pull down husks and remove silk. Pull husk back up. Run into husk as much water as it will hold, or soak the ears in water for 15 min. Put ears on rack over hot coals or in preheated oven. Bake for 20 to 30 min. If cooking over hot coals turn cobs during cooking. Grate: 2 1\/2 cups fresh corn For the following recipes remove the kernels from the cob with a sharp knife, then scrape the cob to capture the juices. 1 cob = 1\/2 cup.<\/p>\n 3 medium onions, sliced thin 1\/2 onion,chopped 1\/2 cup onion, chopped 1. Peak season, mid August thru Labor Day. 1. Follow steps 1 thru 6 as for freezing corn. History: Originally wild in Central America, Maize has flourished in the hands and souls of indigenous Americans for the last 8,000 years. From birth through death, the economic, social, and religious activities of many Native Americans were bound to the growing of maize. Maize was brought to Europe by Columbus, readily accepted, and from there…<\/p>\n","protected":false},"author":2,"featured_media":4558,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[88],"tags":[],"_links":{"self":[{"href":"https:\/\/atinadiffley.com\/wp-json\/wp\/v2\/posts\/1482"}],"collection":[{"href":"https:\/\/atinadiffley.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/atinadiffley.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/atinadiffley.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/atinadiffley.com\/wp-json\/wp\/v2\/comments?post=1482"}],"version-history":[{"count":0,"href":"https:\/\/atinadiffley.com\/wp-json\/wp\/v2\/posts\/1482\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/atinadiffley.com\/wp-json\/wp\/v2\/media\/4558"}],"wp:attachment":[{"href":"https:\/\/atinadiffley.com\/wp-json\/wp\/v2\/media?parent=1482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/atinadiffley.com\/wp-json\/wp\/v2\/categories?post=1482"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/atinadiffley.com\/wp-json\/wp\/v2\/tags?post=1482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Tips:<\/h3>\n
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Nutrition:<\/h3>\n
Sweet Corn, 1 medium ear, raw<\/h4>\n
To Boil Corn on the Cob<\/h3>\n
To Steam Corn on the Cob<\/h3>\n
Microwave corn on the cob<\/h3>\n
\n2 ears 5-6 min. 6 ears 10-12
\nLeave corn wrapped in husk. Cook on high (100%). Halfway through cooking turn corn over and rearrange. Let stand 2-3 minutes.
\nFor a new seasoning try umiboshi paste.<\/p>\nGrilled or roasted corn<\/h3>\n
\nOr: Peel fresh roasting ears. Rub with butter\/salt or olive oil\/ umiboshi. Wrap in foil. Roast 20 to 30 minutes.<\/p>\n
\nYou can look it in the eye. Its one on one.”<\/address>\nCorn Fritters (serves 4)<\/h3>\n
\nAdd: 1 well beaten egg yolk
\n2 tsp. flour
\n1\/4 tsp. salt
\nWhip until stiff: 1 egg white
\nFold egg white into corn mixture. Saute as pancakes. Do not overcook.<\/p>\nSimple Summer Corn Dishes<\/h3>\n
\n
Stewed Corn Medley (serves 6)<\/h3>\n
\n2 cloves of garlic, crushed
\n3 tbsp. olive oil
\n2 green or red peppers, chopped
\n3 tomatoes, chopped
\n2 cups fresh cut corn
\nCook onions, and garlic in oil 2-3 min. Add peppers and tomatoes. Simmer, covered, 10 min. Add corn, simmer 5 min. Salt and pepper.<\/p>\nFresh Corn and Tomato Soup (serves 4)<\/h3>\n
\n1 stalk celery
\n1 clove garlic
\n1 tbsp. oil
\n4 cups fresh cut corn
\n4 med. tomatoes, chopped
\n1\/2 tsp. salt
\nHandful fresh cilantro leaves, chopped
\nSaute onion, celery, and garlic in a heavy pan until tender. Add corn, tomatoes, 1\/2 cup water and salt to sauteed vegetables. Simmer, covered, about 1\/2 hour. Puree all the soup. Stir in cilantro just before serving.<\/p>\nCorn Chowder (serves 4-6)<\/h4>\n
\n1\/2 cup celery, chopped
\n1\/2 cup potato, diced
\n1\/2 cup parsley, chopped
\n1 cup fresh cut corn
\n2 cups milk or soy milk
\nSimmer 2 cups water, onion, celery, potato, and parsley until half cooked, about 10 min. Add corn. Simmer gently a few minutes, till tender. Add milk. Bring soup to a boil without actually boiling. Salt and pepper to taste.<\/p>\nFrozen Sweet Corn, 5 dozen = 15 pints<\/h3>\n
\n2. Husk corn. Cut bottom end of corn to be flat.
\n3. Steam in large kettle with 1 inch of boiling water on the bottom for 10 minutes, or until corn becomes bright yellow and transparent. To speed job have several kettles going at once.
\n4. Immediately put corn into ice water to cool quickly and prevent over cooking. Cool until center cob is cool.
\n5. Drain corn to remove excess water.
\n6. Cut corn from the cob. Purchase a corn cutter to make this job easy. Pound a long nail through a piece of wood, and stick the cob onto the nail, then it will cut without slipping.
\n7. Put into plastic bags and freeze.
\nFreezing on the Cob, When frozen corn on the cob is cooked it must be completely thawed before cooking or the kernels will be cooked to death by the time the cob is warm.
\n1. Follow steps 1 thru 5 for freezing corn.
\n2. Put into bags, seal, and freeze.<\/p>\n\u00a0Drying Sweet Corn<\/h3>\n
\n2. Dry in a food dehydrated, a very low oven, or on screens in the sun. When thoroughly dry, corn should be brittle, semitransparent, and glassy. Store in airtight container.
\nTO USE: Basic Recipe for Dried Sweet Corn
\nCombine corn with twice as much water in a saucepan, soak 2 hours. Cover, and simmer 30 min. or until tender. Season to taste. Flavor similar to frozen corn. This can be added to soups, stews, etc.<\/p>\n