Full of Corn!

Nothing complements a summer meal like fresh corn. Everything about it, from buying it fresh to grilling to eating symbolizes the goodness of the summer season. Not only that it's just fun to eat and enjoy.

Everyone thinks that corn is as American as apple pie and the Fourth of July. Well, that's only partially true. Corn is American but comes from Mexico where it is a cousin of a wild grass known as teosinte. It was originally grown in isolated patches around the Sierra Madres mountain chain and was put into use between 4,000 to 3,000 years ago BCE. Over a period of years the Mesoamericans bred the corn from a little plant with just small flowers to our modern ears. They created their own brand of hybridization , perfecting the plant's appearance. By 1000 AD corn had reached what is now Southern New England. Its' name comes from Indoeuropean then the German korn. It was also called mahis which means life by the Caribbean tribe , the Tainos. It was then pronounced "maize" by Christopher Columbus when the Tainos first gave him the grain. Corn grows in different varieties from the Indian corn you hang on your door during autumn to the sweet corn that you're probably buying now.

What makes a good ear of yellow sweet corn? Look for dark green moist husks and stiff dark silk protruding from the opening.It's best to cook it the same day you buy it otherwise the ears will lose their sweetness. The sugar will convert to starch. If you've let it go for a few days just add one teaspoon of sugar for every quart of water used in boiling it. To be honest cook the corn the day you buy them. Fresh corn, boiled, baked or grilled tastes wonderful.

How you prepare it is up to you. Boiling is the easiest and takes only three to five minutes. Remember to move the entire husk and silk when doing this.Cover the pot and then wait. If you're the only one eating it, then microwave. (this is done for only one ear and one ear alone). Husk the corn and remove the silk. Rinse the spike and then wrap it loosely in a paper towel. Microwave on high for one to two minutes. The ear should be nice and hot when touched. Grilled corn is also yummy because you have the added smokiness and flavor of scented wood chips. For both grilling and baking soak your ears for one to three hours to keep them from drying out. Remove the silk but leave the husk because it will protect the kernels. Grill for about ten to fifteen minutes, turning often to prevent burning. Another method is baking. Soak the corn , remove only the silk and bake for twenty to twenty-five minutes. However you make it, serve your corn with lots of salted butter. You can also drizzle on olive oil and oregano. I received this recipe from our dear and much loved late family doctor . (who even delivered me back in the day) and his daughter. Being Italian and gourmands they loved new takes on old classics. Both would often serve corn this way at their family barbecues.

Corn is a great addition to any summer meal. It's just full of sweet goodness and bursting with flavor. Boil it. Bake it. Grill it. Or even just microwave it for yourself. Indulge in this native American treat!