Fresh corn is one of the simple pleasures of life. Whether you boil or barbecue it and eat it right off the cob or add it to your favourite summer recipes, the light fresh flavour and bright sunny colour are a welcome addition to any meal.
Corn was first developed as a food crop over 7000 years ago in central Mexico and spread from there, as far south as Peru and also north into Canada. Fossilised pollen grains of corn have been found near Mexico City, making it possibly present as far back as 80,000 years. Corn was a major part of the diet for the native people of the Americas. When Columbus went back to Europe after “discovering” America he brought corn back with him to Europe. Corn was among the first crops planted in Australia upon the arrival of the First Fleet in Botany Bay.
Corn is a staple in the diet of many Central and South American countries, providing the calorie content needed for the daily metabolism of the body. Corn helps maintain healthy skin, nervous and digestive systems and keeps cholesterol levels low. It is rich in phosphorus, magnesium, zinc, copper and iron. Corn contains Vitamin A, B (Thiamine, Vitamin B6, Niacin, Riboflavin, folate) and E.
When planting corn you may want to follow the Native American tradition of planting it alongside beans and squash. These plants were known as the three sisters who should never be apart.
One of my favourite summer dishes is fritters. Light and easy, great for casual entertaining and always a hit with children, they don’t even seem to notice all the veggies they are eating as they reach for a second or third serving.
The recipe below is for corn and haloumi fritters, but you can use whatever you have on hand. Substitute peas, feta, parsley or basil. Throw in some spring onion or capsicum if you have some on hand. This is the joy of fritters; I imagine they were originally made as a way to eat up leftover vegetables so it is good to remember not to get too fussy with ingredients.
250 g corn
30 g cornstarch
100 g plain flour
1/2 t baking powder
125 ml milk
2 eggs - beaten
250 g haloumi cheese
1 T chopped mint
Sift together the dry ingredients, stir in the eggs and milk. Fold in corn, haloumi and mint. Season to taste.
Heat the oil of your choice in a large frying pan and drop by ladleful into the pan. Fry for 2-3 minutes on each side, until golden brown. Serve with a green salad and crusty bread if desired.
Adapted from Recipezaar. www.recipezaar.com
Corn Husk dolls are easy to make and are a fun way to teach your children ways to use the husks of the corn, instead of throwing them into the compost. Many cultures have a tradition of making dolls out of cornhusks as well as other grains. The tradition can take you back to a more simple time, when families made their own entertainment out of the things they could spare. Corn Husk dolls can be either fun to play with or a pretty decoration. I have found simple instructions for a doll on the Teachers First web site.
http://www.teachersfirst.com/summer/cornhusk.htm
If you are feeling more ambitious a Google search will bring up some more elaborate dolls and decorations.
Enjoy your hot summer afternoon, making dolls in the shade and then dig into some delicious corn!
Michele Dennis
Fathers-To-Be Handbook:
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