Corn

Overview:

Maize or Corn, as it is known in English, is technically a grain and was domesticated by the Native Americans. They raised several varieties and processed the dried corn by first soaking and cooking it in an alkaline solution, usually lime, and then hulling it. After, it was ready to be used for tortillas or other products. This process enhances the nutritional qualities, taste, and smell of the corn, allowing the Native Americans to consume it as a staple in their diet.

Corn was one of the crops Columbus took back to Europe with him. It quickly spread throughout Europe and Africa, and eventually spread across rest of the world because of its adaptability to different climates. Unfortunately, the process that made it nutritionally better didn't go with it. As a result, the cultures that adapted it as a staple in their diets suffered from vitamin deficiencies.

The corn most commonly used for human consumption in the United States is sweet corn. It is shorter and quite a bit different than the field corn used for animal feed or for making ethanol.

Native Americans usually planted the corn in with two other companion plants, beans and pumpkin. Together, they are called The Three Sisters, because they worked so well together. Beans were planted with the corn to give the vines support and in return, the beans provided the corn with nitrogen. Pumpkins and other squash were planted beneath to provide ground cover to stop weeds.

Planting and Growing:

Corn is best started outdoors, as it does not transplant well. Before sowing corn in the garden the seed should be sprouted. Corn seed is stored dried and is very hard. Sporting softens the shell quickly and allows the seedling to have a head start. This quickens the germination process.

Corn should be sown outdoors one week after the last frost date. Begin the process of sprouting corn seed five days before planning, by placing damp, paper towel on a cookie sheet and spread corn so they are not touching one another. Cover seeds with another damp, paper towel and set on a kitchen counter. Spray them with water every day to keep the paper towels moist. When sprouts and a single root appear, they are ready to sow outdoors.

Corn is wind pollinated and should be planted in groupings instead of long rows. The top of the corn stalk has the pollen that drops down and is caught by the silk, which then carries it to the kernel. Each kernel needs to be pollinated. Plant corn 8 inches (20 cm) apart, in rows 12 inches (30 inches) apart. You should plant at least 4 rows to ensure proper pollination.

Corn has shallow roots and is very easily uprooted by wind and susceptible to drought, if soil is allowed to dry. It also needs a lot of nitrogen. Prepare the soil in fall with good compost. After planning and shoots begin to appear, treat with an organic, nitrogen rich fertilizer. Spread a 3-inch (8 cm) layer of mulch or plant pumpkin, or another squash beneath, to retain moisture.

Corn consumes a lot of water, especially when the cob is forming and maturing, so keeps soils moist. In peak growing season, corn can grow a couple inches per day. Farmers joke that in the heat of the summer they can hear the corn growing.

Harvesting and Preserving:

Sweet Corn:

Sweet corn is most commonly grown in backyard gardens. Harvest them when they are ripe but not dried. It will be tempting to open the husk to check if they are ripe, but don't; rather, fill through the husk to see if the kernels are fully developed on the cob. Also, look at the silks; they should be dried towards the ends, but still slightly green going into the husk.
Pick sweet corn early in the morning before the sun heats them up to keep the highest sugar content in the corn. After picking, place them in a refrigerator with the husks still on. After corn is picked the sugar starts to turn into starch, so it is best to eat corn the same day it is picked.

There are a few ways to prepare corn on the cob. It can be husked and boiled for 10 minutes. It can be grilled in the husk and out of the husk with a spicy rub. Many people like butter and salt on it, but it's also great right off the cob.

Corn can be stored in the refrigerator for a few days. To store for longer periods, husk corn and place it in freezer bags still on the cob. Frozen corn on the cob will store well for up to 4 months. To preserve longer, pack in boilable freezer bags, making sure to press air out and seal. Blanch in boiling water for 10 min, turning the bag over half way through, and then place in ice water to rapidly cool. When corn is cool to the touch, put them in the freezer.

The same process can be used to freeze the kernels off the cob, except the kernels only need to be blanched for 6 minutes rather than 10.

Popcorn:

Popcorn is planted the same way as sweet corn, but instead of picking it fresh, leave it on the stalk until the husk is dry. Husk the corn and lay out to dry for a month on the cob. When kernels are hardened and feel smooth, pull a few kernels to test pop. If they pop poorly, the moisture content is still too high and they need to dry a little longer. Continue testing until they pop properly. After it reaches the right moisture content, remove all the kernels from the cobs and store in an air tight container.