Corn is actually a member of the grass family, and although
today we are used to full husks with many little kernels of
corn, it's believed that these kernels originally grew separately
and were each covered by its own floral parts, similar to
kernels of oats and barley. It is thought that over 7000 years
ago, this primitive version of corn was developed and
cultivated by the native populations into the husk and cob that
we know and love today.

Corn Types

Flint Corn - Have a larger grain with relatively little flour tissue
in the endosperm. Also known as Indian corn - it has a hard
outer shell and kernels with a range of colors from white to
red. Grown mostly in Central and South America.

Dent Corn - Often called 'field corn' and is often used as
livestock feed. It is a cross between flint and flour corn and is
the main kind of corn used when making industrial products
and various foods. It produces higher grain yields than the
other types of corn and it can be either white or yellow.

Sweet Corn - Often eaten on the cob (or canned/frozen). It's
seldom processed into feed or flour. Gets it's name because it
contains more sugar than other types of corn. Almost 50% of
the sugar is converted to starch only 24 hours after sweet corn
is picked, so eat it as fresh as possible.

Popcorn - A type of flint corn. It has a soft starchy center that
is covered by a very hard shell. When popcorn is heated the
natural moisture inside the kernel turns to steam that builds
up enough pressure for the kernel to explode. When the kernel
explodes the white starchy mass that you like to eat, forms.

The key to getting a delicious cob of corn is to buy it as fresh
as you possibly can. The sugar in the kernels begins to change
to starch immediately after the corn is picked, so the less time
between when it's picked and when it reaches your dinner
table, the fresher and plumper your corn will be.

The best way to tell if the corn you're buying is fresh is to go
to your local farmer's market (or better yet, an actual farm)
and buy corn that was picked the same day. But if you don't
happen to live by a farmer's market, or a farm, there are still
things you can look for when selecting your corn:

1. The husks should be bright green and fit snugly against the
corn. The silk should be free from break-down or decay.

2. The ear should be free of insect or disease damage (so if
you see a brown patch and think you can just cut around it,
maybe just keep looking)

3. Feel the top section of the ear to determine if the kernels
are filled out to the end (as they should be).

4. Once you've peeled back the husk to check out the kernels,
the ear immediately starts to dry out (which is definitely not a
characteristic of fresh corn!), so try to select your corn by feel
and the look of the outside husk.

5. If you absolutely must pull back the husk before choosing
an ear, look for kernels that are fresh, tender, plump and just
firm enough to offer slight resistance to pressure.

So I Bought My Corn...Now What?

If you're not heading straight to the kitchen or BBQ after
buying your corn, you need to make sure you store it
properly. The less time between buying and eating your corn,
the fresher it will be and the better the flavor. If you're going
to wait a few days before eating your corn, store it in your
fridge, with the husks still on, and sealed tightly in saran wrap
or an air-tight container.

If you'd like to enjoy corn all year round, you can freeze it -
but try to freeze it as soon as possible after you buy it. For
information on how to freeze your corn, see our newsletter on
Freezing Fruits & Veggies:

Freezing Corn

From removing carbon dioxide from the air to sweetening your
soft drinks, corn has an enormous range of uses - some which
may even surprise you. I can't get in to all of them here (there
just isn't enough room!) but I'll add a link in our Corny Sites
section that has a more extensive list.

Here are just a few of the many products in which corn plays a
part:

Soft Drinks - High fructose corn syrup (HFCS) is blended with
sucrose to create a sweetener used in most carbonated
beverages throughout Canada and the U.S.

Cosmetics - Corncobs, when finely ground, are relatively dust
free and very absorbent. This absorbency makes corncobs
useful carriers for pesticides, fertilizers, vitamins, hand soaps,
animal litters and cosmetics

Paint & Varnish - Tetrahydrofurfuryl alcohol is a resin
developed from processing corncobs. These resins are useful
in the paint and varnish industry as solvents for dyes, resins
and lacquers.

Spark Plugs - Starch is used in the production of the porcelain
part of spark plugs.

Paper Products - Paper products use raw starch in the
manufacturing process. The raw starch has a high paste
viscosity and is useful for specially coated papers, such as
postage stamps and packaging tape.

Pharmaceuticals - An oxidized starch paste, which dries to a
clear, adherent, continuous film, is spread in a thin layer over
aspirin tablets to coat them. Corn products, such as corn
syrup, corn starch and cornsteep liquor are also used in the
production of antibiotics.

Heart-Friendly:
Corn is high in fiber, and it has been shown that a high-fiber
diet can lower high cholesterol levels. As well, corn is good
source of Folate, a B-vitamin that lowers levels of
homocysteine (which can directly damage blood vessels,
leading to heart attack or stroke).

*Interesting side note on Folate - it's been estimated that the
consumption of 100% of the daily value of folate would, by
itself, reduce the number of heart attacks suffered by
Americans each year by 10%. For more in-depth information
on Folate's relationship to homocysteine levels, read this
article:
www.medic8.com/healthguide/articles/homocysteine.html

Memory-Friendly:
Corn is also a great source of Thiamin, another of the
important B-vitamin complex. Sufficient thiamin levels are
critical for brain cell/cognitive function. It plays an integral
part in the the synthesis of a neurotransmitter which is
necessary for a properly functioning memory. A lack of this
neurotransmitter can contribute to senility and Alzheimer's
disease - so remembering to eat your corn will actually help
you remember to eat your corn - try to get your head around
that one!

Stress-Friendly:
Let's face it - we live in a stressful world, and chances are you
will come across stressful situations on a daily basis. You
might not be able to change this, but you can help your body
deal with stress in a healthy way. There is another important
B-vitamin, called Pantothenic acid, that is fairly abundant in
corn. Pantothenic acid is responsible for a host of healthy
activities, such as aiding in the metabolism of carbohydrates,
proteins and fats, improving the body's resistance to stress,
supporting the function of the adrenel glands, and fights
infection by building antibodies.

Cancer-Fighting:
Unlike many other fruits and veggies, corn is actually more
healthful and beneficial if it is eaten cooked. Studies have
shown that cooking corn actually boosts its antioxidant
activity (and antioxidants are responsible for neutralizing free
radicals, which damage the body and can cause cancer).
For more information on corn's cancer-fighting properties,
here's an interesting article:
www.news.cornell.edu/Chronicle/02/9.12.02

For basic methods of cooking corn, please see our corn recipe
section:

Corn Recipes

1 pouch O.G. Potato Chowder (or Leek & Potato Chowder)
3 cups water
1 cup milk
2 cups fresh corn kernels
6 slices bacon, cooked and crumbled or 1 cup finely diced
ham, cooked
1/2 tsp freshly ground black pepper

1. In a medium-large pot, mix together the O.G. Potato
Chowder and 1 cup water. Add corn and the remaining water.

2. Bring to a boil and simmer until the potato pieces are done,
about 15-20 minutes.

3. Add in the milk, bacon (or ham), and pepper and bring
back to a boil. If you find it's too thick, add a bit of water to
reach desired consistency. Serve.

Recipe Variations

- Add in your favorite veggies. Some suggestions: onions,
carrots, celery, mushrooms, bell peppers

- Add in some clams to make a hearty clam chowder

- Top with a generous sprinkle of shredded cheese

375g fresh or frozen corn kernels
1/2 cup all purpose flour
1/2 cup rice flour
1/4 tsp baking powder
1 tsp ground coriander
1/2 tsp cumin
1/2 tsp chili powder (optional)
1 medium yellow onion, cut into strips
1 stalk celery, finely sliced
Any additional veggies you'd like, sliced
1 egg, beaten
3/4 cup water
lemon juice (a good squeeze)

1. Sift the flours, baking powder and spices into a bowl.

2. Mix the water, egg and lemon juice and add to the flour
mixture, beating until smooth (you may need to add extra
water to get the correct consistency)

3. Stir in the corn, onion, celery and any additional veggies.

4. Heat vegetable oil in a frying pan to a depth of 1/2" to 3/4".
When hot, drop large spoonfuls of mixture into the oil,
spreading it with the back of a spoon to make a circle of about
3".

5. Fry until the underside of the fritter is golden brown, then
flip over and do the other side.

6. Lift out and drain on paper towel placed on a wire rack. Top
with a liberal sprinkle of sea salt and a squeeze of lemon.

Found on www.recipezaar.com

3 tablespoons margarine
1/2 cup chopped onion
1/2 cup chopped celery
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons white sugar
2 1/2 teaspoons baking powder
1 teaspoon rubbed sage
1/2 teaspoon salt
1 cup skim milk
1 large egg, lightly beaten
1 (11 ounce) can no-salt-added whole-kernel corn, drained

1. Preheat oven to 425 degrees.

2. Melt margarine in a 9-inch cast-iron skillet over medium
heat. Add onion and celery and saute 3 minutes.

3. Combine flour and the next 5 ingredients (flour through
salt) in a large bowl.

4.Add milk, egg, and onion mixture, stirring just until moist.
Stir in corn. Pour batter into skillet.

5. Bake for 25 minutes or until a wooden pick inserted in
center comes out clean.

Recipe from Cooking Light magazine
http://www.cookinglight.com/cooking

2 (15-ounce) cans of black beans, drained and rinsed
2 (15-ounce) cans of whole kernel corn, drained
1/2 cup onion, chopped
1/2 cup green onion, chopped
1/2 cup red bell pepper, chopped
1/4 tsp seasoned pepper
1/4 tsp dried cilantro
1/8 tsp dried cayenne pepper
1/4 tsp ground cumin
1/2 cup balsamic vinaigrette salad dressing

1. In a small bowl, mix together vinaigrette, seasoned pepper,
cilantro, cayenne pepper and cumin. Set dressing aside.

2. In a large bowl, stir together beans, corn, onion, green
onion and red bell pepper. Toss with dressing. Cover and
refrigerate overnight. Toss again before serving.

10-12 ears white corn, husks and silk removed
2 large eggs
1 cup heavy cream
1/4 cup plus 2 tbsp sugar
2 tbsp unsalted butter, melted
1 tsp orange zest
3/4 tsp cinnamon
1/4 tsp salt
1 cup dried cranberries
Cranberry Sauce

1. Heat oven to 350 degrees F. Grease 8 (6-ounce) custard
cups and set aside.

2. Grate each ear of corn on a coarse grater to extract 3 cups
of corn pulp.

3. In a large bowl, beat the eggs until frothy. Add the cream,
sugar, butter, orange zest, 1/4 tsp cinnamon and salt. Add the
corn and cranberries and stir to combine.

4. Divide among the custard cups. Place on a baking sheet and
bake until the center is barely set, 45-50 minutes. Remove
from oven and lightly dust the tops with the remaining 1/2 tsp
cinnamon. Serve hot or warm with Cranberry Sauce.

Found on www.emerils.com

"I tried the Potato Soup mix - By far the best I have ever had. I
will buy again and again! I wouldn't have ever guessed (if I
hadn't made it) that it was from a mix!"
Nicole Collins, CA

"I loved the soups. I have tried several varieties and they were
all great! I never eat anything but homemade soup and your
soups are right up there with the best of them!"
Laurie Kane, NC

"We tried two of your instant soups: Chickeny Noodle and
Tomato. I loved the large noodles in the chicken soup. The
broth is not too salty like many instant soup mixes and I like
that it is not radioactive yellow like the Lipton Soup. The
tomato soup is simply to die for! It's hard to believe it's from a
dry mix. It is rich and creamy and taste SO good. The spicing is
just right and make it taste really like a "gourmet" soup.
Campbells can close down their soup business. Their
condensed soup simply can't top yours and it takes a lot
longer to prepare."
Eve Gagnon, QC

"My husband is a very spoiled man and is very picky about his
soups. He says he will only eat homemade soups, but I cooked
these up and (didn't tell him I bought them) and he LOVED
them! Thank you so much!"
Ruth King, TX

www.ontariocorn.org
This site is a great resource for any and all information about
corn - it even has a fun 'corn in the classroom' section for
kids!

www.ontariocorn.org/classroom/products.html
An extensive list of the many uses of corn.

If you have a question for the Soup Lady, click here! We promise we'll answer you as soon as possible, even if it doesn't appear in our newsletter.

Dear Soup Lady,
"I was wondering if you had a recipe for a soup called
"Chicken Potpie Soup". It was kind of thick, but not too much
and it was just like a potpie minus the crust. Thanks"
Liz

Hi Liz,
While we didn't have a recipe for this soup when you wrote in,
I thought it was such a great idea, that we asked our lab to
whip something up for us and here are the Lab-Tested
Outrageously Good results:

Outrageously Good Chicken Pot Pie Soup
Serves 8

4 cups cubed cooked chicken breast
2 cups sliced cooked carrots
1 1/2 cups cubed cooked potatoes
2 cups cooked green peas
1 cups sliced cooked mushrooms
Any additional veggies you'd like to add in, cooked
*1 pouch O.G. Silky Creamy Potato Soup
*1 pouch O.G. Cream of Chicken Veloute
*7 cups water
2 cups milk

1. Boil 6 cups of water in a large stockpot. In a medium-large
bowl, mix the Potato Soup and Chicken Veloute mixes with 2
cups milk and form a smooth paste.

2. Add paste to the boiling water. Bring back to a boil, stirring
constantly. Lower heat and simmer for 15 minutes.

3. Add in the rest of the ingredients and simmer for 5 more
minutes. Serve immediately in bread bowls.

* Each pouch of Outrageously Good Soup mix is equivalent to 2
cans of condensed soup - if you're going to replace the soup
mix with condensed soup, omit the 6 cups water.

Chunky Cheesy Tortilla Soup

I was reading your Beer Cheese Soup recipe today, and decided
to make my own variation using what I had on hand.

1 4-serving pouch of O.G. Santa Fe Tortilla Soup Mix
4 cups water
1 1/2 cups cubed potatoes (I left the skin on, but you can peel
them if you prefer)
1 cup chopped celery
1 cup diced carrots
1 onion, chopped
1 cup chopped cauliflower
1 cup chopped broccoli
2 cans condensed cream of chicken (or mushroom or celery)
soup (*you can replace the 2 cans with 1 serve-4 pouch of
prepared O.G. Soup - omit the 2 cups milk*)
2 cups milk
1 pound processed cheese food (eg. Velveeta), cubed

1. In a large soup pot over medium high heat, dissolve the
Santa Fe Tortilla Soup Mix in the water and bring to a boil.
Add the potatoes, celery, carrots and onion, mix well and
simmer for 15 to 20 minutes.

2. Stir in the cauliflower and broccoli and heat for 10 more
minutes.

3. Add the cream soup, milk, and cheese to your pot. Reduce
heat to low and allow the cheese to melt, stirring often.

If desired, garnish with crushed tortilla chips and a dollop of
salsa.

Variations: add mushrooms, cooked cubed chicken, and/or
chopped bell pepper

Amy Dyer, KY

"Omigosh!!! WAY better than Campbells"
Anne Kennedy, WY

"You're a mom's best friend!"
Judi Davies, ON

"Great Product. Thanks!!"
B. Williams, F

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