This is truly an amaizing time of year. No, that’s not a typo, although it is somewhat a double entendre, referring to the amazing variety of produce available at the Columbia Farmers Market now. One of the options available, maize (aka corn), is an amazing crop.
First thought to have been cultivated in southern Mexico around 9,000 years ago from a wild grass called teosinte, corn, through the crude hybridization method of cross-breeding, was widely grown throughout North and South America when the Europeans first arrived. It was transported to Europe by Columbus on his return journey and is now grown on six of the seven continents, accounting for over half of all food crops worldwide.
In addition to the familiar sweet corn, which is enjoyed on the cob or off, corn is found in more end products than any other agricultural crop. It appears as grits in the southern U.S., polenta in Italy, livestock feed, corn oil, corn starch, fuel (ethanol), bioplastics, snacks, cereals, chips, alcohol (whiskey and my favorite, bourbon), tortillas, masa for tamales, and in numerous other applications.
It is also the source of high-fructose corn syrup, which has been incorporated into many food products, such as beverages, candies, cookies, etc. because it blends homogeneously, is sweeter per unit than sugar (sucrose), and costs less. While table sugar is derived from sugar cane and sugar beets, HFCS is derived from corn starch (shazam!) and, to be more accurate, is approximately half sucrose and half fructose. However, where sucrose is broken down by multiple organs, fructose is only metabolized by the liver, which primarily turns it into fat. HFCS can interfere with insulin production, causing long-term health issues.
Fortunately, sweet corn, available now at the farmers market or the produce section of your favorite grocery store, is a delicious and healthy side dish — as long as you go light on the butter! Here’s a tasty option for a side dish that is relatively easy to scale up for larger groups.
RECIPE
Kernels from 6 ears of fresh corn, shucked and grilled (or 2 lbs. thawed and drained frozen corn)
1 cup diced red pepper
1 cup diced green pepper
2 Tbsp. finely diced fresh jalapeños
2/3 cup chopped green onions
1/3 cup chopped fresh Italian parsley
½ cup vegetable oil
¼ cup olive oil
¼ cup white wine vinegar
2 Tbsp. Hoss’s Southwest seasoning
2 Tbsp. sugar
½ tsp. dry mustard
Diced cherry tomatoes (optional)
Mix all veggies together in a large bowl. In a small bowl, whisk vinegar, oils, and seasonings together. Pour dressing over veggies and toss to combine; chill overnight. Serve with tortilla chips, as a side salad, or as a topper for chicken or seafood.
