Red corn has been around for thousands of years and is originally from the Americas. It's a descendant of a wild grass called teosinte. Over time, it spread to different parts of the world, becoming a staple food in many cultures. Truly, it can be a colorful addition to your plate. Whether you're enjoying it fresh or cooked, red corn offers a tasty and nutritious experience that connects us to our past and celebrates the diversity of our world. Read on to know more.
Appearance and Taste
Red corn comes in various sizes and shapes, usually around 19 to 30 centimeters long. It grows on tall leafy stalks and is covered in layers of green husks. Inside, there are thin strands called silks. When you remove the husks and silks, you find dense, compact kernels ranging from pale red to crimson or even purple. These kernels have a semi-firm, chewy texture and a subtly sweet, earthy taste, especially when they're fresh. But if they're stored for too long, they can become bland and chalky.
Seasonality
Typically red corn grows from early summer to fall. But the exact time it's available depends on where it's grown and the specific type of red corn.
Varieties of Red Corn
There are three main types of red corn: field corn, sweet corn, and flint corn. Field corn is used for making liquor and flour. Sweet corn is what is eaten fresh, and flint corn is ideal for popcorn and other processed foods.
Nutritional Value
Red corn is full of good stuff like fiber, vitamins, and minerals. It has vitamin A for healthy organs, vitamin C to boost your immune system, and iron for making red blood cells. Plus, it contains anthocyanins, which are antioxidants that help protect your cells. One can use red corn just like regular yellow or white corn. It's a great addition to salads, soups, and side dishes. You can even roast or grill it for a smoky flavor. But remember, if you boil it, it might lose some of its red color.
Cultural Importance
A famous type of red corn is Jimmy Red corn, which has a fascinating history. It was once grown by moonshiners during Prohibition and was almost lost until a seed saver named Ted Chewning saved it. Now, chefs like Sean Brock use Jimmy Red corn to make delicious dishes!
