The lyrical lyrics of the musical Carousel declare that: " the corn is as high as an elephant's eye". In most parts of the country, it hasn't quite reached that height yet, but the sight of a field of corn in mid-summer is always a joy to behold. Considered a gift of the gods, maize [ or corn, as we know it ], was elevated to mystical heights by the Aztecs, Incas and the Mayans. Under cultivation as far back as 6000-5000 B.C., maize was developed from wild pods and grown as a cereal grain crop. The Yucatan Indians planted their cornfields with great reverence, even building temples to the corn deities. Mentioned in Columbus' journal "as most tasty, whether boiled, roasted or ground into flour", maize made its way to the Mediterranean countries before landing on African shores in the 16th century. It became , and still is, an important crop worldwide mostly due to its undemanding cultivation and rapid growth habits. In many parts of the world today, corn is grown mainly as an industrial product or as animal fodder. Its cobs, stalks and leaves are often turned into alcohol or fiber. Serving it as a vegetable is a uniquely American culinary tradition. For this, we can thank the Native Americans. They revered corn, considering it a source of great strength and taught the colonists how to plant, cook and store it. It became the first crop the homesteaders planted in their fields. Resourceful Scottish and Irish immigrants in the 18th century introduced the world to the earthly delights of corn liquor ,distilled from the corn mash. Bourbon drinkers are eternally grateful. Corn is actually a cereal. The most extensively grown is dent, the type ground into meal or flour. Our mid-western states mostly grow dent corn. Only a small amount of corn grown in this country is for human consumption as corn-on-the-cob. The rest becomes corn oil, breakfast cereal, syrup, starch and snack foods like popcorn and corn chips. It is the United States most valuable cash crop. In Marion Cabell Tyree's 1879 cookbook, Housekeeping in Old Virginia, she presents recipes for corn pudding and corn fritters and advises Virginia's housewives to boil their green corn for one hour! Today's sweet hybrids need less than 10 minutes. The best method is to have the water boiling before you pick the corn. Not having a cornfield nearby, most of us shuck the ears just prior to cooking. As soon as corn is removed from the stalk, it begins to lose its nutrients and the sugar in the kernels begins to turn to starch. When selecting corn, look for fresh looking green stalks, the silk should be damp and silky, not dry. If allowed, strip open the husk and check for well filled rows with plump kernels. I usually poke the top kernel with my thumb nail if I'm in doubt about the freshness. If it pops with a milky liquid, it's fresh. Local farm stands are always the best source for fresh picked corn. Store it in the refrigerator or in a cool, dark place, if not using it right away. The hybrid Supersweet variety grown in Texas and Florida will retain its sweetness for days. To cook corn, bring a large stockpot full of water to a boil, add a generous pinch of sugar, add the husked, desilked ears and after it has returned to a boil, cook them for about 5 minutes. Another method is to place the ears in cold water and when it comes to a boil, cover the pot with the lid and boil for just 1 minute. Whatever method you choose, drain it and serve it hot with plenty of butter slathered on with great abandon. The first American cookbook, written in the 1800's by Amelia Simmons, contained recipes for johnnycakes and Indian corn pudding. Today, all over the South particularly, there are treasured family recipes for spoonbread, cornfritters and corn relish. My favorite recipes for this golden gem of summer are a farmstand succotash combining corn with other seasonal vegetables and a corn and shrimp frittata that makes a sensational summer supper.
Succotash Salad (Adapted from a Silver Palate recipe)
3 cups cooked fresh lima beans
3 cups fresh corn kernels, blanched
1 cup diced seedless cucumber
2 medium ripe tomatoes, cored, seeded and finely chopped
2 tablespoons finely chopped sweet onion
4 green onions, white and light green parts thinly sliced
Combine the above in a bowl and toss with the following dressing. 2 tablespoons cider vinegar
1/2 teaspoon Dijon mustard
1 minced garlic
1/2 teaspoon sugar
A generous pinch of cumin
Salt and pepper to taste
3 tablespoons good olive oil
Combine the above, except for the oil, then gradually whisk in the oil to form an emulsion. Add a few tablespoons of fresh chopped cilantro or flat leaf parsley.
I think this is best at room temperature, but it keeps well in the refrigerator.
Corn and Shrimp Frittata
1 pound cooked shrimp, shelled and deveined
3-5 ears of fresh corn [1 1/2 cups]
8 eggs
2 tablespoons minced, fresh parsley
1/2 teaspoon salt
Freshly ground pepper to taste
2 tablespoons unsalted butter
1 tablespoon corn oil
3 tablespoons grated parmesan
Blanch corn, drain and cut off the kernels. Beat the eggs with salt and pepper to blend, then stir in the corn and shrimp. Heat the butter and oil in a 12 inch ovenproof skillet over medium heat. Reduce heat to low and add the egg mixture. Cook, shaking the pan until set and only a thin layer of egg on top remains uncooked. Preheat the broiler, sprinkle the cheese on top and broil until light brown and puffed up. Cut into wedges to serve. | 
