Nourishments—

Feeling Kind Of Corny

By Nancy K. Crevier

As soon as Grandpa had picked the corn and us kids had started husking, my grandmother would put the pot of water on to boil. From stalk to plate, it was never more than an hour before we sank our teeth into the plump kernels that lined the corncobs.

There may have been plenty of other summer side dishes making the picnic table groan, but it was always the corn that was the piece de resistance at our summer gatherings. It is one thing about summer that has not changed, no matter how many miles or how many years roll by. Corn is the king of summer.

If you think I exaggerate, consider this: on the rolling plains of South Dakota, an unusual castle rises to greet travelers off of Interstate 90 in Mitchell, S.D. It is the Mitchell Corn Palace, an ornate building constructed of concrete with elaborate exterior murals created every spring from thousands of bushels of corn, grain and grasses. Originally erected 75 years ago to showcase the excellent South Dakota soil, the Corn Palace now stands as a monument to all things corn. Thousands of visitors pass through its doors every year, and in the fall the palace walls become a buffet for the birds of the sky and all manner of nibbling vermin and varmints.

It is not necessary to travel to the Midwest to celebrate the wonders of corn, though. Summertime is prime time for native sweet corn, grown in every state of the union. A summer picnic is not complete without the slender, kernel studded ears.

Once a seasonal delicacy, sweet corn is now available in supermarkets year around. But like the tasteless winter tomato, there is no comparing corn that has traveled far and wide to native corn that appear from July to September at farm stands and markets. Sugars in corn, as with peas, rapidly turn to starch, which is why nothing beats corn right out of the field.

The immediacy of racing from bushel to boiling water has been simmered down a bit over the years, though. Scientific know-how has provided Super Sweet varieties like “Candy Corner” or “Ice Queen” that have been hybridized to create varieties of corn that have a slower sugar to starch conversion rate; so sweet corn picked yesterday, purchased today, and prepared tomorrow or even the next day remains nearly as delicious as it was on day one.

The thought of a fat ear of corn slathered with butter and judiciously salted is temptation in itself. But the names of the varieties grown locally enhance the anticipation of biting into tender, sweet kernels from a just-picked ear of corn: “Delectable.” “Lucious.” “Silver Queen.” “Sweet Chorus.” “Bodacious.” Selecting one feels just a little bit naughty, even.

High in carbohydrates, corn is also a good protein source with about 15.5 g of protein in each 83-calorie ear. Vitamins A and C, folate, magnesium and thiamin are also generous components of corn, and it is a wonderful source of natural fiber.

Developed by Native Americans from wild grass grown in Central America thousands of years ago, sweet corn has been a source of nourishment for people for thousands of years. Early New England colonists relied heavily upon corn and corn products to make it through the long winters, and dishes such as succotash and Indian pudding have been passed down through the ages. Corn lends itself to soups, salsas, relishes, and salads. It makes a great addition to muffins and breads.

But when summer reaches its peak and corn is on the menu, give it to me pure and simple. Put me in a cornfield, fire up the pot of water, and hand me a bib. There is nothing like summer corn on the cob.

Fresh Corn Chowder

Kernels from four large ears of corn

3 red potatoes, diced

1 medium red bell pepper,

   small dice

1 medium green bell peppers,

   small dice

1 medium yellow onion, small dice

2 cloves garlic, crushed

1 jalapeño pepper, minced

3 Tbs butter

¼ C dry sherry

1 C vegetable or unsalted chicken

   stock

2 C whole milk

2 C light cream

1 tsp dried thyme

3 Tbs fresh minced parsley

1 tsp ground cumin

salt and pepper to taste

Melt butter in a large saucepan. Add potatoes, peppers, onion, and garlic and cook over medium heat, just until onion softens. Add corn and continue cooking for about 5 minutes.

Add sherry. Cook 5 minutes.

Stir in herbs and stock and bring to a boil.

Reduce heat to a simmer and Cook until potatoes are tender. Whisk in milk and cream. Continue heating slowly. DO NOT BOIL.

Season to taste with salt and pepper.

More or less cream and milk can be added depending on how thick you prefer the soup.