{"id":79640,"date":"2014-08-29T21:55:15","date_gmt":"2014-08-29T11:55:15","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=79640"},"modified":"2014-08-29T22:37:28","modified_gmt":"2014-08-29T12:37:28","slug":"off-the-cob","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2014\/08\/29\/off-the-cob\/","title":{"rendered":"Off The Cob"},"content":{"rendered":"

\"\"<\/a>August 29, 2014<\/strong><\/p>\n

by Jason Ford<\/strong>
\nFord on Food<\/a><\/strong><\/p>\n

Corn has been eaten by humans for thousands of years.<\/p>\n

It was cultivated by the Incas, Mayans and Aztecs, and it’s still a very prominent staple in South and Central America.<\/p>\n

In North America, the words \u2018corn and maize\u2019 describe a cereal grain cultivated for use in stock feed, corn syrup, grain alcohol (for whiskey), corn starch, corn meal, and even for use in gasoline.<\/p>\n

There\u2019s many different species of corn.<\/p>\n

It\u2019s usually yellow, but there\u2019s also red, white, orange and blue.<\/p>\n

There is also an heirloom variety called \u2018Glass Gem\u2019 which is made up of vibrant, randomly coloured, translucent kernels that actually look like they are made of glass. They need to be seen to be believed.<\/p>\n

However, in Australia most people would think of the yellow \u2018sweet corn\u2019 that we eat fresh from the cob, or as the kernels that can be purchased in cans.<\/p>\n

Sweet corn is a variety that is high in sugar. It\u2019s a species that has naturally formed through recessive mutation. <\/p>\n

In a way, it\u2019s like picking maize immaturely, before the sugars can convert to starch.<\/p>\n

Maze is picked after it\u2019s dried out, but sweet corn is harvested while it\u2019s still juicy.<\/p>\n

Because of this, sweet corn is eaten as a vegetable soon after picking, because it has a short shelf life.<\/p>\n

Make sure you buy the freshest available (preferably with the husk still on).<\/p>\n

Corn can be microwaved (husk on) at high power for approximately 3 minutes and then smeared with butter to serve.<\/p>\n

Or, it can be barbecued in the husk for a smoky flavour.<\/p>\n

* * *<\/strong><\/h2>\n

Corn and Tomato Salsa<\/strong><\/h2>\n

\"\"<\/a><\/p>\n

    \n
  1. In a pot of boiling salted water place 6 Roma tomatoes. Leave for 30 seconds and then remove, peel and chop the flesh.
     <\/li>\n
  2. On a barbecue, grill 4 lightly oiled cobs of corn for approximately 5 minutes or until fully cooked and tender.
     <\/li>\n
  3. After the corn has cooled, slice off the kernels and mix with the tomato flesh.
     <\/li>\n
  4. Add 1 finely chopped red onion, 1 finely chopped green capsicum and 1 finely chopped red chilli.
     <\/li>\n
  5. Finally, add 1 tablespoon of chopped fresh coriander (no seeds) and the juice of 2 limes.\n<\/ol>\n

    Serve as a dip with corn chips.
    \n <\/p>\n