Zea mays. Maize. Maiz.
All of these terms refer to what we typically call corn. There is perhaps no other food that says ‘summer’ like fresh corn on the cob.
Aside from being delicious, corn has a very important role in the history of the Americas, especially in Mesoamerica, the region that is now known as Mexico and Central America. It was also an integral part of Native American history and cuisine. Although corn is not so much revered as a sacred food today, it is still common in our modern diet. American farmers grow about 40 percent of all corn that is consumed. Much of this comes from the ‘corn belt,’ the region made up of Iowa, Illinois, Nebraska, Minnesota and parts of Kansas, Missouri and the Dakotas.
Corn comes in varieties of yellow, white, red, pink, black, purple and blue. No matter what color it is, corn contains antioxidants such as carotenoids, lutein and zeaxanthin. Antioxidants are substances found in plant foods that help repair the cellular damage that occurs due to environmental pollutants and normal wear and tear of our bodies. They are in effect the “anti-rusting” agents for our cells.
Corn is also an excellent source of fiber, providing an estimated four to five grams of fiber per cup. In addition, it contains vitamins such as B1, B5 and folic acid and has about five to six grams of protein per cup.
Aside from being nutritious, corn is also versatile! It can be steamed and eaten right off the cob or grilled, roasted or included in soups and stews. It can top salads, be ground up and made into tortillas or creamed corn. It can be popped and enjoyed as a snack in the ever popular popcorn that we enjoy so much.
I enjoy eating corn on the cob with a little bit of butter, salt and pepper. How do you enjoy eating/preparing corn?