What’s more American than apple pie? Corn. On this weekend of the great American holiday I think it’s fitting to feature America’s most important native food.
Actually, the term corn refers to the principal grain of any country, but it was given to the maize plant found in such abundance in America and it stuck. Corn was discovered by Columbus, but the best known story is our own North American pilgrim tale. It was first cultivated by the Indians who taught the newly arrived pilgrim colonists how to plant and use it. Today corn is the most important crop in the world because it will grow in areas that are too dry for rice or too wet for wheat and its yield per acre is double that of wheat.
In your cook-out, barbeque or picnic tomorrow, the form of corn most likely to be on the table is corn on the cob. It’s a bit early for local corn, although everything is coming to market early this year; still, since the hybrid corn that has some lasting quality has been developed, corn from other parts of the country or other countries is actually good. Do you remember the days when you went to the garden and picked the corn, then ran into the house to husk it and drop it in boiling water? Otherwise the sweet juice would turn starchy and lose its sweetness. No more. It is really rare to get corn that isn’t sweet and delicious, although our local corn is still the best. Corn and tomatoes love hot, humid nights to grow succulent and delicious and we certainly have our share of those.
If you don’t want to serve corn on the cob, but you would love to have corn on the table at your celebration, why not make a delicious and colorful corn salad? This is one of my all-time favorite foods. This recipe is especially good, but there are many recipes for this salad—some with black beans—that are equally delicious.
Summer Corn Salad
6 large ears of corn or 1 pkg. (16 oz) frozen corn kernels, cooked according to package directions or 1 17-oz can corn
1 large sweet red pepper, cored, seeded and chopped
1 large sweet green pepper, cored, seeded and chopped
1 large tomato, seeded and cut into small dice
4 green onions, including green parts, sliced
1 small red onion, chopped
3 Tbsp light Mayonnaise
3 Tbsp light sour cream
2 Tbsp plain low-fat yogurt
2 Tbsp. canned beef broth
1 Tbsp red wine vinegar
¾ tsp. salt
Freshly ground black pepper to taste
Cook the corn in boiling water if using fresh. Drain ears and rinse under cold water until cool enough to handle. Cut the kernels from the cobs into a large bowl. Add red pepper, tomato, chopped green onion, and red onion. In a small bowl, stir together the mayonnaise, sour cream, yogurt, beef broth, vinegar, salt and pepper until smooth. Stir into the vegetable mixture. Cover and refrigerate for at least 2 hours. Will keep for up to 24 hours.
Another great addition to your Fourth celebration is this recipe for yummy rolls adapted from Reader’s Digest’s Cook Now Serve Later Cookbook
Yeast Corn Rolls
1 scant Tbsp. active dry yeast
¼ cup lukewarm water
¼ cup plus 1 tsp. sugar
¼ cup butter, melted and cooled
1 cup buttermilk
1 egg
1 tsp. salt
¾ cup plus 2 Tbsp. cornmeal
3 cups all-purpose flour
In a large bowl, electric mixer with a dough hook, or a food processor, combine the yeast, water and 1 tsp. of the sugar and let stand until bubbly—about 5 minutes. Stir in the remaining ¼ cup of sugar, the butter, buttermilk, egg, salt and ¾ cup of the cornmeal; blend well. Stir in enough flour (start with about 2 cups) to make a soft dough. On a lightly floured board or in the mixer or food processor, knead the dough until smooth and elastic—7 to 10 minutes by hand, 5 minutes in a mixer, or 40 seconds in the food processor. Add more flour as needed to keep the dough from sticking. (At this point the dough can be stored. Place in a 1-gallon food storage bag, push out all the air and secure with a twist tie, leaving room at the end for expansion. Refrigerate for up to 3 days.) Transfer to a large, lightly greased bowl; turn to coat with the grease and cover. Let rise until doubled—about 1 hour. Punch dough down and roll out ½-inch thick on lightly floured surface. Cut into eighteen 3-inch rounds and set 2 inches apart on lightly greased baking sheets. Cover and let rise until almost doubled—35 to 45 minutes. Sprinkle lightly with remaining cornmeal and bake until golden in 375 deg. oven 17-20 minutes.
I hope it’s not too corny to wish you a happy Fourth!
Actually, the term corn refers to the principal grain of any country, but it was given to the maize plant found in such abundance in America and it stuck. Corn was discovered by Columbus, but the best known story is our own North American pilgrim tale. It was first cultivated by the Indians who taught the newly arrived pilgrim colonists how to plant and use it. Today corn is the most important crop in the world because it will grow in areas that are too dry for rice or too wet for wheat and its yield per acre is double that of wheat.
In your cook-out, barbeque or picnic tomorrow, the form of corn most likely to be on the table is corn on the cob. It’s a bit early for local corn, although everything is coming to market early this year; still, since the hybrid corn that has some lasting quality has been developed, corn from other parts of the country or other countries is actually good. Do you remember the days when you went to the garden and picked the corn, then ran into the house to husk it and drop it in boiling water? Otherwise the sweet juice would turn starchy and lose its sweetness. No more. It is really rare to get corn that isn’t sweet and delicious, although our local corn is still the best. Corn and tomatoes love hot, humid nights to grow succulent and delicious and we certainly have our share of those.
If you don’t want to serve corn on the cob, but you would love to have corn on the table at your celebration, why not make a delicious and colorful corn salad? This is one of my all-time favorite foods. This recipe is especially good, but there are many recipes for this salad—some with black beans—that are equally delicious.
Summer Corn Salad
6 large ears of corn or 1 pkg. (16 oz) frozen corn kernels, cooked according to package directions or 1 17-oz can corn
1 large sweet red pepper, cored, seeded and chopped
1 large sweet green pepper, cored, seeded and chopped
1 large tomato, seeded and cut into small dice
4 green onions, including green parts, sliced
1 small red onion, chopped
3 Tbsp light Mayonnaise
3 Tbsp light sour cream
2 Tbsp plain low-fat yogurt
2 Tbsp. canned beef broth
1 Tbsp red wine vinegar
¾ tsp. salt
Freshly ground black pepper to taste
Cook the corn in boiling water if using fresh. Drain ears and rinse under cold water until cool enough to handle. Cut the kernels from the cobs into a large bowl. Add red pepper, tomato, chopped green onion, and red onion. In a small bowl, stir together the mayonnaise, sour cream, yogurt, beef broth, vinegar, salt and pepper until smooth. Stir into the vegetable mixture. Cover and refrigerate for at least 2 hours. Will keep for up to 24 hours.
Another great addition to your Fourth celebration is this recipe for yummy rolls adapted from Reader’s Digest’s Cook Now Serve Later Cookbook
Yeast Corn Rolls
1 scant Tbsp. active dry yeast
¼ cup lukewarm water
¼ cup plus 1 tsp. sugar
¼ cup butter, melted and cooled
1 cup buttermilk
1 egg
1 tsp. salt
¾ cup plus 2 Tbsp. cornmeal
3 cups all-purpose flour
In a large bowl, electric mixer with a dough hook, or a food processor, combine the yeast, water and 1 tsp. of the sugar and let stand until bubbly—about 5 minutes. Stir in the remaining ¼ cup of sugar, the butter, buttermilk, egg, salt and ¾ cup of the cornmeal; blend well. Stir in enough flour (start with about 2 cups) to make a soft dough. On a lightly floured board or in the mixer or food processor, knead the dough until smooth and elastic—7 to 10 minutes by hand, 5 minutes in a mixer, or 40 seconds in the food processor. Add more flour as needed to keep the dough from sticking. (At this point the dough can be stored. Place in a 1-gallon food storage bag, push out all the air and secure with a twist tie, leaving room at the end for expansion. Refrigerate for up to 3 days.) Transfer to a large, lightly greased bowl; turn to coat with the grease and cover. Let rise until doubled—about 1 hour. Punch dough down and roll out ½-inch thick on lightly floured surface. Cut into eighteen 3-inch rounds and set 2 inches apart on lightly greased baking sheets. Cover and let rise until almost doubled—35 to 45 minutes. Sprinkle lightly with remaining cornmeal and bake until golden in 375 deg. oven 17-20 minutes.
I hope it’s not too corny to wish you a happy Fourth!
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