Great Grains: Celebrating Our All-American Grain, Corn

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I’m writing this on the 4th of July, a day when we celebrate America, and what could be more American than corn? Corn (known as maize in much of the world) is as central to the peoples of the Americas as rice is to Asia.  Simply put, it is fundamental. As many of you know, I grew up on a farm in the great Midwestern corn belt where in summer we lived amongst a sea of waving corn. July days were often so hot and muggy all you wanted to do was jump in a cool lake. However, we knew better than to complain, as corn loves the heat, and grows so fast you can it see shoot up from day to day. An abundant corn crop meant money in the bank, and survival for another year. Most of that corn was field corn, the kind kept in the field until fall, harvested dry, and used for cattle feed, corn oil, and these days, ethanol. But we and neighboring farmers also grew sweet corn under contract to the Green Giant Company, whose canned and frozen corn was sold world wide.  During the five or six weeks sweet corn was in season, my memory is that we ate it every single day and never tired of it. So, I suppose you could say corn is in my blood, and to this day I pretty much love all things corn. So, for the next few weeks, I will be offering corn recipes, including one for Fresh Corn Tofu Frittata (after the jump). Previously, I’ve posted recipes for millet and corn croquettes, lemon cake made with cornmeal, and corn pudding.  Enjoy!

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This award-winning corn was shown at the 2008 Olmsted County Fair, Rochester, Minnesota (photo by Jonathunder, via Wikipedia)

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