NEWS for North Dakotans
Agriculture Communication, North Dakota State University
7 Morrill Hall, Fargo, ND 58105-5665
October 19, 2000
Ever wondered why jokes that aren’t very sophisticated are considered "corny"? Corn is far from unsophisticated. It has been used in many different ways throughout history. The natives of Peru and Mexico not only used corn as food, but also as building material, jewelry and even money. Native Americans taught European settlers how to plant corn, or maize, and prepare native recipes.
Uses of corn go far beyond cornmeal, corn on the cob, popcorn and animal feed. Every part of the plant is utilized for food or industrial uses. Chances are you’ve crossed paths with corn recently and may not have realized it. Have you had a sweetened soft drink? Regular soft drinks are commonly sweetened with high fructose corn syrup. Had any tortilla chips? Chances are the corn-based chips were also fried in corn oil. Have you had corn flakes for breakfast? Corn is widely used in the cereal industry.
Have you eaten pudding lately? Cornstarch and modified cornstarch are widely used in thickened products. On any medication? Some pills may have been dusted with cornstarch to prevent sticking. Have you read a magazine or book? Corn derivatives are used to make some kinds of glues or binding materials. Been to the grocery store? Some plastic-like grocery sacks have been made from cornstarch-based biodegradable films. Filled up your vehicle with ethanol? You may be driving a corn-fed car.
Now that you’re all ears (corny pun intended), try this tasty recipe for corn chowder that makes use of some of our fall garden fare. It will warm you up when the fall weather chills you.
Corn ChowderIngredients:
4 cups corn kernels (fresh or canned)
2 tablespoons butter or margarine
1 1/2 cups diced onion
1/2 cup diced celery
3 cups diced potatoes (keep in water until used)
4 cups skim milk
1 bay leaf (optional)
Salt and pepperProcedure:
If using fresh corn, remove husks and cut kernels from ears. Four cups of corn is about eight large ears of corn. In a large saucepan, melt butter or margarine. Add onion and celery; cook over medium heat for five minutes. Add corn, potatoes, milk and bay leaf if desired. Bring to a boil, reduce heat and simmer 15 to 20 minutes or until potatoes are tender. Remove bay leaf. Puree chowder in a blender or food processor. Season to taste.
Makes eight 1-cup servings.
A serving of Corn Chowder contains 220 calories and 4.5 grams of fat. Corn is an excellent low-fat source of complex carbohydrates, which provide energy. A medium ear of corn contains about 75 calories, 1 gram of fat, 1 gram of dietary fiber and about 10 percent of the daily recommendation for vitamin C.
The average ear of corn has 800 kernels arranged in 16 rows. When selecting corn, look for fresh-looking husks free of evidence of worms or decay. The ears should be evenly covered with plump, milky kernels. Press slightly on a kernel to see if they are milky. Keep fresh corn refrigerated, and use within a few days.
And step aside, carrots. Corn may be good for our eyes, according to research published in the British Journal of Ophthalmology in 1998. Lutein and zeaxanthin, members of the carotenoid pigment family, have been shown to decrease the risk for macular degeneration, a leading cause of blindness among the elderly. Corn has the highest percentage of lutein among plant sources and also contains zeaxanthin. Other good sources of these pigments include spinach, orange juice, kiwi, zucchini and grapes.
Corn can be prepared in many ways. Fresh ears of corn can be boiled 3 to 4 minutes in water. Ears also can be microwaved about 3 minutes on high power or according to manufacturer’s directions. To add a smoky flavor, soak ears in cold water for 10 minutes and grill about 4 inches from the heat source for about 15-20 minutes. Or butter corn ears, wrap in foil and roast on a hot grill 15-20 minutes.
Add some corn to your plate. Add canned, fresh or frozen kernels to salads, corn muffins or cornbread batter. Add corn to soups, chowders and stews. A half cup of corn counts as a serving of vegetables on your way to five servings of fruits and vegetables a day.
Open your eyes to the possibilities of corn. And pick up some ears, too.
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Source: Julie Garden-Robinson, (701) 231-7187
Editor: Tom Jirik, (701) 231-9629