Black Corn: Description, Flavor, Benefits, And Uses.
Black corn is a unique variety of corn with a distinct black color on its kernels. It is an ancient maize that has been grown in Mesoamerica for centuries. The grain has been used as food, for making beverages, and for spiritual purposes. Black corn, also known as “cascara” or “black flint,” is an excellent source of vitamins, minerals, and antioxidants. It has also been used for medicinal purposes in traditional cultures. In this article, we will discuss the origin of black corn, its nutritional value, health benefits, and culinary uses.
Black corn is a type of maize (Zea mays L.) that has been bred to have an exceptionally dark kernel color. It is traditionally grown in Mexico and Central America and can also be found in some parts of South America. Black corn tastes sweeter than yellow or white varieties, and its kernels are larger and thicker. It is often used to make tortillas, tamales, arepas, and other traditional dishes in Mexico. Additionally, it has gained popularity among chefs worldwide for its unique flavor and texture.
History and Origins of the Black Corn:
The origins of black corn date back to ancient Mexico, where the Aztecs and other indigenous populations used it as an important staple food. The maize (corn) plant itself is believed to have originated in Central America around 9,000 years ago and quickly spread across the continent due to its hardiness and nutritional value.
Black corn is thought to have been developed sometime during the first millennium AD and was likely used for food and religious ceremonies.Black corn has long been associated with divine protection and purification in Mexico. In traditional Aztec beliefs, it was believed to be a gift from the gods that would bring good fortune and healthy harvests. For this reason, black corn kernels were often used in rituals such as the Day of the Dead and even featured on Aztec masks and jewelry.
Black corn is still a staple food in Mexico and many other parts of Latin America. It can be found in tortillas, tamales, pozole, salsas, atoles, and other dishes. Though less widely available in the United States, it has become popular among those exploring Mexican cuisine. It can be found in specialty stores or online.
Cultivation & Growing Conditions of the Black Corn:
Black corn is a warm-season crop and grows best in climates with long, dry summers. It needs soil that drains well and has a pH range of 6.0 to 7.5. For optimum growth, the soil must be rich in organic matter and have sufficient aeration and drainage. Adequate moisture is also important, especially during the flowering and grain-filling stages. Irrigation may be necessary in dry climates or during times of drought.
Black corn is usually planted early to mid-spring when soils warm to at least 60°F (16°C). It can be grown alone or intercropped with other crops such as beans, squash, and melons. Harvest usually occurs in late summer or early fall when the seeds are dry and fully mature.
Appearance of the Black Corn:
The Black Corn has an unmistakable appearance. Its tough black husks cover the kernels to protect them from damage and keep them fresh for longer. The color is a deep, dark black that stands out against other types of corn.
The texture is also unique, with a soft outer layer and crunchy inner kernel. The firm kernels are tightly packed, giving it a compact shape. The flavor is nutty and earthy, with notes of sweetness when cooked. This unique combination of texture and flavor makes Black Corn an ideal ingredient for various dishes.
Taste of the Black Corn:
The flavor of black corn is earthy and complex. It has a firm texture that gives way to a creamy and nutty flavor when cooked. It also has a hint of sweetness, which makes it the perfect addition to sweet dishes like creamed corn or chowder. Its unique flavor also stands out in savory dishes, such as enchiladas or tacos.
Plant Characteristics of the Black Corn:
Black corn is a type of heirloom maize or flint corn. It has a hard outer hull and small kernels that are usually black, purple, blue, or striped. The kernels do not burst open when cooked like other maize, so they retain their shape and texture when boiled or steamed.
Health Benefits of the Black Corn:
Black corn is a vital source of antioxidants, which can help protect the body from diseases like cancer and diabetes. It also contains carotenoids and polyphenols, which can help reduce inflammation. This unique type of maize is high in fiber, which aids digestion and helps control cholesterol levels.
Additionally, black corn is rich in iron, magnesium, and zinc. These minerals help maintain healthy blood pressure, support the immune system, and promote cognitive health. Eating black corn regularly can also help increase energy levels and decrease fatigue. Lastly, black corn contains a significant amount of vitamins B6 and E, which are essential for maintaining optimum health.
Where are Black Corn Grown and Harvested?
Black corn is primarily grown in Central and South America, with Mexico being the biggest producer. Peru, Ecuador, Guatemala, Panama, Honduras, Costa Rica, and Colombia are the main countries that grow black corn. In addition to these countries, some African nations, such as Kenya and Tanzania, produce black corn.
Black corn harvests occur in late summer or early fall, depending on the region. The plants are cut down, and the ears of corn are collected one at a time by hand. After collecting the ears, they are dried and stored for later use. In some cases, the kernels are removed from the cob and roasted before being packaged for consumption.
harvested black corn
Where can the Best Quality Black Corn be Found?
The best quality black corn can be found in Mexico and Central America, as these regions have the most experience growing and harvesting this type of corn. In particular, Oaxaca, Guerrero, Michoacan, Puebla, and Veracruz states are known to produce some of the highest-quality black corn available.
Additionally, Peru, Ecuador, and Bolivia are known to produce excellent varieties of black corn. It is important to source the product from a reputable dealer to ensure that the quality is high and that it has been grown organically. Many specialty stores in North America, Europe, and elsewhere also carry black corn products.
What is the Best Way to Store Black Corn?
The best way to store black corn is in an airtight container in a dry, dark location. It should also be kept away from harsh sunlight and temperatures to avoid spoiling. It must be consumed within a year to ensure the product’s maximum freshness and flavor. To prevent the product from becoming moldy or rotten, it is also crucial to maintain it as dry as possible.
It is also important to store the product to prevent cross-contamination with other food items, such as keeping it separate from raw meats. Finally, black corn should be stored away from strong odors and fragrances so that its unique flavor is not affected.
How to Use Black Corn with other Fruits and Vegetables?
Black corn can be used with a variety of fruits and vegetables to create unique dishes. For instance, adding some chopped black corn kernels to a salad made of apples, carrots, cucumbers, and cherry tomatoes can give it an unusual twist. Black corn also pairs well with summer squashes like zucchini or yellow squash in stir-fries or pasta dishes.
It’s delicious when added to sautéed bell peppers and onions in tacos or burritos as well. And for those nights when you’re looking for something truly different, try incorporating some black corn into your next pizza topping – it makes a surprisingly tasty combination! No matter how you use it, one thing is certain: cooking with black corn is sure to add a little extra flavor to your meals.
Conclusion:
Black corn is a nutritious and unique food that can be enjoyed in various dishes. However, it requires careful storage to keep its flavor and freshness intact. To ensure the best taste and texture, black corn should be stored in an airtight container away from light, excessive heat or cold, moisture, cross-contamination with other foods, and strong odors or fragrances. With these tips in mind, enjoy the deliciousness of black corn.
17 Types of Corn From A To Z (With Photos!)
Corn, corn, beautiful corn! In this post we will cover 17 different types of corn and some tasty ways to use them!
Corn likely originated in Mexico about 10,000 years ago as a much smaller plant than it is today. But early native Americans learned how to pick specific kernels to replant, so that the size of the plant and yield of the crops increased.
Today the United states grows over 13 billion bushels of corn a year. Over 5 billion are used as animal feed and over 5 billion to produce ethanol (mainly for gasoline). The rest is eaten here in the USA, exported, or used for other non-food purposes.
Before we look at different types of corn here is an optional corn trivia question. Scroll to the bottom of this post for the answer.
Corn Trivia!
Which State produces the most corn each year? Iowa, Nebraska, Kansas, or Illinois? (find the answer at the bottom of this post!)
The Most Common Varieties Of Corn In The United States
These five corn varieties makeup about 99% of all corn consumed in the United States. We list them in order of most to least used.
FIELD CORN
Field corn, also known as Dent Corn, is the most widely grown type of corn in the United States accounting for over 90% of production. It is named for the distinctive indentation or “dent” that forms on the top of each kernel as it dries. Dent corn is primarily used for animal feed and ethanol production, but it is also used in corn syrup, corn starch, corn chips, corn meal, and a variety of other edible and non-edible products. Field corn is harvested later than sweet corn. It remains in the field until the stalks and leaves turn brown in the fall. The entire plant is then harvested with a combine. The kernels are separated from the rest of the plant which is fed back onto the field as fertilizer.
SWEET CORN
Sweet corn production in the USA is a distant second to field corn. It is a type of corn that has a significantly higher sugar content than other types thus giving it a sweeter taste and more tender texture than other types of corn. It is the corn we know so well as corn on the cob, bought frozen or canned, and used in an endless variety of recipes. One of our top 5 most popular recipes here at Live Eat Learn is this Zucchini Corn Salad. It is easy to make and we guarantee that if you take a batch to your next cookout invite, you won’t return with leftovers.
POPCORN
You may have thought that the corn you “pop” in the microwave or buy at the theater was the same corn you eat off the cob at cookouts, but it isn’t. Popcorn is a type of corn that has a hard outer shell and a small, starchy interior that “pops” when heated. America grows about $2.4 billion of popcorn a year with Nebraska being the leading producer. Popcorn comes in a variety of colors, including white, yellow, and red. Despite America’s love for buttered popcorn, it makes up only a tiny fraction of the corn grown and consumed in the United States, coming in at only ¼ the level of sweet corn.
FLOUR CORN
Flour corn is a type of corn that has a soft, starchy interior and is primarily used for making corn flour and other baked goods. It is typically white or yellow and has a slightly sweet taste. Flour corn is grown in dry areas of the American Southwest and in arid regions of South America.
FLINT CORN
Flint corn, also known as Indian corn, is a type of corn that has a hard outer layer and a colorful, multicolored interior. It is primarily used for decoration, but it can also be ground into cornmeal or used to make masa, a type of dough that is used to make tortillas, hominy, polenta, soups and other traditional foods.
Other Varieties Of Corn
Here are 12 other varieties of corn of interest listed in alphabetical order:
BABY CORN
This is a small, immature ear of corn that is harvested when it is only a few inches long. It is commonly used in Asian cuisine, particularly stir fry. Baby corn is usually eaten whole to include the cob which is quite soft when immature. Baby corn is not widely cultivated in the USA.
BLACK AZTEC CORN
Black Aztec corn is a type of flour corn that is black or dark purple in color. It is native to Mexico, and is used to make a variety of traditional dishes, including tortillas, tamales, and pozole.
BLOODY BUTCHER CORN
This is a red-colored corn that was commonly grown in America in the 1800s. It has a unique flavor and is still used to make cornmeal and flour.
BLUE CORN
Blue corn is a type of corn that has a blue or purple color and is primarily grown in the southwestern United States and Mexico. It is used to make a variety of food products, including tortillas, chips, and bread, and is known for its slightly nutty flavor.
FLORIANI RED FLINT CORN
This type of corn is an heirloom variety that is known for its vibrant red color and nutty flavor. It is often used to make polenta and grits.
GLASS GEM CORN
Glass Gem corn is a type of flint corn that is prized for its ornamental value more than its culinary possibilities. Each kernel has a different color and pattern, ranging from deep reds and blues to bright yellows and greens. Glass Gem is often used in decorative displays and is also edible, but is not commonly used as a food crop.
OAXACAN GREEN DENT CORN
Oaxacan Green Dent corn is a type of dent corn that is grown in Mexico and is known for its unique green color. It is used to make a variety of traditional Mexican dishes, including tamales, tortillas, and pozole.
PAINTED MOUNTAIN CORN
This corn is a high-altitude variety that is grown in the Rocky Mountains and was developed in Montana in the 1970s to be particularly cold resistant. Each cob displays a range of colors, including yellow, red, and orange and is used to make cornmeal, flour, and grits.
POD CORN
Pod Corn is a real oddity. Each kernel of corn is shrouded in a husk. This “type” of corn is really just a mutation that can occur in dent, flint, flour, sweet, waxy, or popcorn. It is not grown commercially and is just used ornamentally. We included this one just for interest. Nothing to see here folks. Moving on.
PURPLE CORN
Purple corn is native to Peru, and is known for its dark purple color. It is used to make a variety of dishes, including drinks, bread, and desserts.
STRAWBERRY POPCORN
Strawberry popcorn is a type of popcorn that has a reddish-pink color and is named for its resemblance to strawberries. It is primarily grown as a novelty crop and is often used in decorative displays or for making popcorn. It does not produce red popcorn. If you see “strawberry popcorn” for sale, it has generally been colored or been flavored with a strawberry mixture.
WAXY CORN
Waxy corn is a type of corn that has a high level of amylopectin, a type of starch that makes it very sticky when cooked. While waxy corn is certainly edible, it is mostly used for making industrial products such as adhesives, textiles, and paper.
Frequently Asked Questions
What is the Difference Between Yellow and White Corn?
Well, just about nothing. They pretty much taste the same though some people incorrectly believe yellow corn is sweeter. The one difference is that yellow corn contains more beta-carotene (which gives it the yellow color). Your body synthesizes beta-carotene into vitamin A.
What is the Difference Between Sweet and Field Corn?
A Lot as we describe above. Sweet Corn is the variety we eat in so many recipes or right off the cob. Field Corn is used to feed livestock, make ethanol for use in our gasoline, and make products like corn syrup and cornstarch. Oh, and if you pluck an ear of field corn from a local farm and try to boil, microwave, or grill it, you will definitely discover that it is different from sweet corn.
Is Corn Keto Friendly?
No. According to the USDA a single ear of corn contains 32g of carbs. At your next cookout you better stick with the BBQ because corn will push you out of ketosis faster than a teenager running from the pool when Dad shows up in a Speedo.
