WHAT'S COOKING
Volume 2 Issue 9
cyberchef@cyberchefs.net
August, 1999

Corn

AS HIGH AS AN ELEPHANT'S EYE....

When the corn is as high as an elephants eye and in late July it starts piling up on farmstands,  we all know what to do with it.  Shuck it,  and toss it in boiling water for 10 minutes and roll it in a stick of butter.  Can it get any easier,  fun,  or more delicious? 

On any given summer's eve in America ,  it doesn't matter what's on the BBQ,  hot dogs or steaks,  the fun part is rolling an ear of corn on a stick of butter and watching all those heads attacking like the long lost typewriter which will certainly disappear before eating whole ears of corn will.

I don't think Colombus ever could have imagined a sea of corn from Ohio to Nebraska,  and in Kansas we know how high it grows,  but like so many other new things in the new world,  Christopher Colombus had never laid his eye on an ear of corn. 

Corn is first milled where the hull is separated from the starch.  The starch product is called grits. The grits are then sold to companies that make cereal and beer.  Some mills treat the grits to soften them for breakfast cereal and this is called hominy.  Corn is used for so many things now that libraries are devoted to it. 

Nuf said.  Whew!
 
 

What about leftovers?  If you have four or five ears left,  throw them on the grill and save
them  for the next day. 
 

Ma-hiz was the way the native americans said it so Columbus called it maize. The Indians of  North,  Central,  and South America were the exclusive growers of  this  life sustaining grain.  Along with gold and other trinkets,  corn was then transported back to Espana and from there distributed throughout the world.  What was passed on to the newcomers was the use of corn that has stayed with us to this day;  cornbread,  corn pudding,  fried corncakes,  maybe similar to todays tortillas.  The reverence for this grain by the native Americans traversed all tribal boundaries. 

RECIPE

Grilled Corn and Black Bean Salsa

This is fast and sweetly delicious .The grilling of the corn gives this a great summertime flavor. 

  • 5 grilled ears of corn,  cut the kernals off 
  • 1 cup of cooked black beans
  • 1 small red onion diced
  • 4 cloves garlic/ smashed and diced
  • 1 poblano chile seeded and  chopped finely
  • 1 red or green jalepeno pepper chopped finely
  • 1 large ripe tomato,  medium dice
  • Juice of 2 limes
  • 3 sprigs of fresh cilantro,  chopped
  • A sprinkling of olive oil
  • salt & pepper
Toss everything together and serve cold.
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