This week’s Secret Ingredient for Friday Foodie Fix is Corn. Sweet summer corn. Maize. Did you know that corn is the number one crop in America? Unfortunately a lot of that is GMO (genetically modified organism) which just is not healthy but that’s a whole other blog post. I would suggest you ask your farmer or store where you purchase corn, if their corn is GMO or not.
This is the time of year where you can grab a fresh ear of corn, shuck it, cook it, roll it in your whatever type butter you eat, sprinkle it with salt and munch away. Growing up we would spend summers at the shore in Wildwood, NJ and I could eat 2 or 3 ears of corn a night. I still say there is nothing like Jersey corn.
Here are some fun corn facts. An ear of corn averages 800 kernels in 16 rows and a pound of corn consists of approximately 1, 300 kernels. The most popular ears of corn are white, yellow or a mixture of those two. Sweet corn contains a greater proportion of sugar to starch than any other vegetable. When corn is picked, the sugars in the corn begin converting to starch. It loses 25% of it’s sugars within 24 hours of harvest. This means you should eat your corn as soon as possible after harvest. You can store in the refrigerator, in it’s husks, for 2-3 days but won’t be as sweet.
Corn is used in many ways to create many different types of dishes. I like corn on the cob, corn chowders, corn and chorizo, polenta, pupusas and scrapple just to name a few. Here are a few of my corn recipes.
I hope you will share your corn recipes here. The more recipes the merrier. To check out the rules for Friday Foodie Fix, visit our dedicated page. There you will also find all of the past Secret Ingredients and the recipes shared. Thanks to you, we are creating a great resource of recipes sorted by ingredients. Coming at the end of the summer, there will be a recap of this summer’s array of great recipes shared.
Next week’s Secret Ingredient is ………………Cantaloupe!