Corn: It's A-maize-ing

Was talking with my friend Ducky about a tapas restaurant that she went to and she mentioned an interesting appetizer that used corn water as one of it's ingredients...corn water.  Hmmm.  Then today my friend Marie hand-me-downed some of her Bon Appetit magazines and in one was a feature on corn with some really intriguing recipes, that I was not ready to produce tonight.  So you know what that means...

CORN

Corn may not be a superfood in the sense that I have been using that term throughout this blog, but it is a super food.  Corn is such a common and familiar food item that I doubt many people have ever given much thought to just how deeply ingrained corn is in both our world and food history.

Corn is the commonly used name for maize.  Maize is a cereal.  Cereals are those grasses which are cultivated for the edible parts of their grain (grain = endosperm + germ + bran).  Corn is native to Central American and Mexico where it is steeped in the culture and traditions of those areas.  In fact, it was the cultivation of maize that transformed the ancient Incas from a nomadic society to an agrarian society.  From there it traveled north to North America with the migration of Native Americans, it traveled Europe in the 16th Century with the Spanish explorers and to China and the Far East via Portughese traders.

As with most foods which have survived from ancient times, corn and its by-products were used not only culinarily, but medicinally as well.  Native Americans used corn smut (a plant fungus, not naughty corn stories) as an antihemorrhagic and vasocontrictor.  Other corn by-products were used to cures sores, dysentery, urinary disorders, and ulsers.  Even in "modern" times corn oil was used in products to relieve hay fever, asthma, eczema, headaches and dandruff (gives a whole new meaning to corn flakes).

Though nutritious, because it lacks in niacin, corn is not considered a "whole" food, but rather one that works best in tandem with others.  The Iroquois used to grow corn with it's "inseparable sisters" -- beans and squash.  All three would be planted together -- the bean would grow up the corn stalks and the squash would be planted between rows to help fend against weeds -- and together could make a whole meal.

Corn is rich in riboflavin, thiamin, good carbs, beta-carotene and antioxidants like vitamin A.  It's high carotenoid levels are considered useful in protecting against harmful aging of the eyes, skin, heart and brain. 

Corn is a nonglutinous grain so for those trying to avoid or cut back on wheat, yeast or gluten in their products, corn tortillas might make a good substitute -- though you always want to check the labeling on the package as some products may still contain small amounts of those.

Polenta, which is an Italian cornmeal, makes a good substitute for rice or couscous and can be used to make wheat-free baked goods.  Though again, always check the labels on any product you buy to make sure.

One of the reasons that corn has made a lasting impression is because it is a remarkably versatile and resilient plant that can adapt to different climates and altitudes.  Of all the corn grown in the world, by most accounts only 10% is used as food.  But it's by-products are used in oils, liquors, soda, beer, plastics, paper and textiles.

There's SO much more to the history and use of corn, but it's a start.  I like that you can use it for both savory and sweet dishes and will be exploring at least one savory-sweet combo (cuz you know I like those).