A vegetable your kids will love

BY CHRIS FORTUNE

I had no idea that corn – also called maize – has existed as a species for about 7000 years, and is known to have been cultivated by humans for about 4000 years.

However, the sweetcorn we know and love today has been around for only a little over 200 years. Sweetcorn is sweeter and more tender than field corn thanks to a "sugary" gene that has been bred into these varieties. This is the reason why it is never a problem getting the kids to eat sweetcorn on the cob at the table with their hands.

Fresh corn on the cob will lose up to 40 per cent of its sugar content after six hours of room temperature storage, and will gradually lose sugar content even if it is refrigerated. This is one reason why fresh, local sweetcorn tastes better than anything from far away.

The average ear of corn has 800 kernels, arranged in 16 rows, with one piece of silk for each kernel. This explains why there are so many threads attached, which somehow manage to find their way into your teeth.

For the best quality, sweetcorn should be harvested in the milk stage, when the juice inside the kernels is white and sweet. If harvested earlier, the corn lacks flavour, and if picked later, it is tough and starchy. Refrigeration helps it stay sweet by not letting the sugars turn into starch, but freshly picked corn is recommended.

Corn can be prepared by boiling, microwaving or grilling, and needs only a few minutes' cooking time. Bring water to the boil. Drop in the corn. Let the water return to the boil, and boil hard for three to four minutes. Remove immediately and serve. Butter or olive oil, salt, peppers and fingers at the ready – eat.

SWEETCORN AND CORIANDER SALSA

4 sweetcorn ears

4 medium-sized tomatoes, seeded and diced

1 medium-sized red onion, diced

2 red peppers, seeded and finely diced

1 lime or lemon, juiced

1/2 clove Marlborough garlic, crushed

1 tsp each: salt, black pepper

1/4 cup fresh coriander, chopped

2 chillies, finely diced (optional)

Marlborough extra virgin olive oil

Dehusk corn cobs with a sharp knife. Add the other ingredients and a good splash of olive oil, and season to taste. Serve with grilled chicken or fresh seafood and lots of crispy bread.

- The Marlborough Express