source: Melissa O’Donnell, chef-owner of New York City’s Salt
Maize (corn)
Maize /meɪz/ (Zea mays), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors.
Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain or as a whole plant, which can either be baled or made into the more palatable silage. Sugar-rich varieties called sweet corn are grown for human consumption, while field corn varieties are used for animal feed, for uses such as cornmeal or masa, corn starch, corn syrup, pressing into corn oil, alcoholic beverages like bourbon whiskey, and as chemical feedstocks including ethanol and other biofuels.
The Cultivation Of Maize (corn)
Maize is cultivated throughout the world; a greater weight of maize is produced each year than any other grain. In 2020, world production was 1.1 billion tonnes. It is afflicted by many pests and diseases; two major insect pests, European corn borer, and corn rootworms, have each caused annual losses of a billion dollars in the US. Modern plant breeding has greatly increased output and qualities such as nutrition, drought tolerance, and tolerance of pests and diseases. Much maize is now genetically modified.
As a food, maize is used to make a wide variety of dishes including Mexican tortillas and tamales, Italian polenta, and American hominy grits. Maize protein is low in some essential amino acids, and the niacin it contains only becomes available if freed by alkali treatment. In Mesoamerica, maize is deified as a maize god and depicted in sculptures. (Wikipedia)
Ingredients
6 ears of corn on the cob
vegetable oil
3/4 cup mayonnaise
2 limes, sliced into quarters
3/4 cup parmesan cheese
1/4 cup chili powder
Directions
To make this Mexican-style corn, start by placing the corn in a pot and covering it with cold water. Bring to a boil for 1 minute. Remove from the stove and rinse. Peel the husks and remove silk.
Preheat the oven to 500 degrees. Brush the corn with vegetable oil. Roast in the oven until brown, about 30 minutes. Remove from the oven. Let cool for a minute and slather on mayonnaise. Squeeze lime juice, then dust liberally with grated parmesan cheese and chili powder.
Also, try; Fried Corn with Scallions