Corn (Mais)

Corn, or "mais" in the Philippines, is more than just a grain. Among its various types, sweet corn stands out as the sweetest member of the maize family, harvested at the peak of tenderness. It is deeply rooted in Filipino dining, present in numerous traditional dishes.

Corn goes beyond the cob, playing a versatile role in cooking. Next to rice, it is the Philippines' second major staple. It is also used in livestock feed, manufacturing, industrial, and agricultural applications.

Jump to:

• What is Corn?
• Varieties of Corn
• What is GMO Corn?
• Health Benefits of Corn
• How to Pick Fresh Corn
• How to Store Corn
• How to Shuck Corn
• How to Cut Corn off the Cob
• How to Boil Corn on the Cob
• How to Grill Corn on the Cob
• Corn Products in the Kitchen
• Filipino recipes with Corn (Mais)
• Other ingredient guides you may like
• 💬 Comments

What is Corn?

Scientifically known as Zea mays, it is a grain that originated in Mexico and has become a staple in diets worldwide. It grows on tall green plants in fields, primarily during warmer months.

When you think of corn, you probably picture the golden yellow kernels arranged neatly in rows on a cob. These kernels are protected by green leaves called husks. Inside the cob, you'll find silky threads, which are often referred to as "corn silk."

Corn is incredibly versatile. It is enjoyed on its own or utilized in various food applications. Beyond the kitchen, it finds purpose in manufacturing biodegradable plastics and as essential livestock feed.

Varieties of Corn

While there are many varieties out there, each adapting to its unique environment and culture, some have taken a more prominent place in our kitchens and traditions. Here are the most popular ones in the Philippines and the US.

Philippine Corn Varieties:

• White Corn (Waxy or Glutinous Corn): Often referred to as "lagkitan", this type has a distinctive sticky texture when cooked. It's a key ingredient in popular Filipino snacks like "kornik", a crunchy, seasoned treat made from deep-fried corn kernels, and "binatog", boiled corn kernels with shredded coconut sold by street vendors.

• Sweet Corn: Prized for its sweet flavor, it has plump and juicy kernels that have a slight crunch when fresh. It is harvested during its "milk stage," when the kernels are fully formed but still tender and filled with a milky, sugary juice. It is commonly enjoyed boiled or grilled and finds its place in sweet and savory Filipino dishes.

• Baby Corn: This is a miniature version of the standard corn, also known as young corn. Harvested early when the stalks are still developing, it has a mild sweetness and a crisp yet tender texture. The entire ear, including the cob, is edible. It's a popular addition to stir-fries and salads.

U.S. Corn Varieties

• Dent Corn (Field Corn): With a slight indentation or "dent" on each kernel, it is mainly grown for livestock feed, industrial applications, and as an ingredient for corn products. It is the primary source of cornmeal flour and common foods like corn chips, tortillas, and taco shells. Its high starch content is utilized in making plastics and provides the base for sweeteners like high-fructose corn syrup, found in many processed foods and soft drinks.

• Sweet Corn: A staple in U.S. households, this variety is notably sweeter than others. It is enjoyed fresh off the cob and also available canned or frozen. Varieties include yellow, white, and bi-color.

• Flint Corn (Indian Corn): This vibrant, multi-colored corn is drought resistant and has a tough outer layer. It is primarily processed to make hominy, an alkali-treated corn kernel, a key component in grits and masa. Beyond its culinary uses, it's popular as decorative autumn displays, and some strains can be popped like popcorn.

• Popcorn: The only type that pops when heated. It has a hard moisture-sealed outer shell and a dense starchy interior. When heated, the natural moisture inside the kernel turns to steam and causes the kernel to explode outward. A particular variety of flint corn is the most commonly used to make popcorn.

• Flour Corn: It has soft, starchy kernels without the typical hard outer layer, making it perfect for milling into corn flour. It's also suitable for parching — a method that dry-cooks the kernels until they puff and take on a golden color — resulting in a flavorful snack many enjoy.

Pod Corn: A little uncommon and more of a curiosity, where each kernel is enclosed in its own individual husk. It's the wild ancestor of the corn varieties we know today.

What is GMO Corn?

GMO or genetically modified corn has undergone genetic engineering to introduce specific traits to enhance its quality, yield, or resistance to challenges. Through these modifications, corn can resist certain pests, tolerate specific herbicides, and offer improved nutritional content in some cases.

The use of GMO corn has become widespread over the past few decades. However, it remains a topic of debate. Advocates argue that GMO corn contributes to more sustainable farming and ensures food security.

Critics express concerns about potential long-term health effects, environmental implications, and the economic consequences related to the dominance of a few biotech companies in the seed industry.

The consensus among scientific and regulatory bodies is that GMO corn is safe for consumption, but it's essential to consider both its advantages and the concerns associated with its cultivation and use.

Health Benefits of Corn

Corn is a complex carbohydrate with a range of nutrients, making it a beneficial part of a balanced diet when consumed in moderation. Here's a quick overview:

• Nutrient-Rich: It's packed with essential vitamins and minerals, including B vitamins, iron, magnesium, phosphorus, potassium, and various antioxidants.
• Dietary Fiber: This aids in digestion and can help reduce the risk of chronic diseases.
• Eye Health: Lutein, a carotenoid present, can help reduce the risk of eye conditions like macular degeneration and cataracts.
• Heart & Circulatory Health: Being a valuable source of potassium, it supports a robust heartbeat and proper blood flow, warding off conditions like hypokalemia.
• Antioxidants: It contains the antioxidant quercetin, known for its neuron-protective properties that may lower the risk of Alzheimer's and dementia, and is also beneficial in treating prostatitis.
• Gluten-Free: An excellent alternative for those avoiding gluten, it is a natural substitute for wheat-based products.

While corn has health benefits, it has a high carbohydrate content. Corn derivatives like high fructose corn syrup are associated with health risks. A significant portion of U.S. corn is genetically modified, raising health and environmental concerns for some.

Consuming corn in its natural form and in moderation can complement a healthy diet. Additionally, making mindful choices when including specific corn products in your diet is essential.

How to Pick Fresh Corn

Start by checking the husk; it should be a vibrant green, snug around the ear, and slightly damp. Pressing gently through the husk, you should feel plump, firm kernels from tip to base.

The tassel, or silky threads at the top, should be light brown or gold and a tad sticky; black or dry tassels indicate older corn.

Though some shoppers hesitate, pull back the husk slightly to check for bright, tightly-packed kernels. Keep an eye out for any small holes, particularly at the top, which could indicate worm damage.

For those concerned about GMOs, look for the PLU code on the sticker. Organic corn will have a five-digit PLU starting with the number "9," while conventionally grown four-digit codes do not indicate whether an item is GMO or non-GMO.

To be more certain, opt for corn labeled with the Non-GMO Project Verified seal or buy organic corn. Remember, its sweetness diminishes with time as its sugars convert to starch.

How to Store Corn

For optimal flavor, enjoy your corn shortly after purchase. Its natural sugars start converting to starch once it's harvested, which makes it less sweet over time and might make it chewier.

If you can't consume it immediately, refrigeration is key for preserving those natural sugars. Keeping corn cold helps slow down the sugar-to-starch conversion process. If you'll consume it within a few hours, room temperature should be fine.

Leave the husks to keep it moist and protect the kernels from drying out. Wrap it in a plastic bag that allows for air circulation. Avoid sealing the bag too tightly, as trapped moisture can cause mold.

Store it in the crisper drawer of your refrigerator, where it should remain fresh for up to a week. Keep in mind that the sooner you eat it, the sweeter it will be.

If you want a longer shelf life, consider freezing the kernels after blanching them. Frozen corn can last up to a year.

How to Shuck Corn

To shuck corn, grip the tassel and top of the husk while holding the base. Pull down firmly, possibly in sections, to remove all husk layers.

Once husked, brush off the clinging silky threads by hand. Rinse the cob under cool water to clear any remaining silk or debris before cooking.

How to Cut Corn off the Cob

Cutting corn off the cob can be simple and efficient when done correctly. With the right technique, it can be quick and mess-free. Here are two effective methods to easily de-kernel your corn:

Method 1: Use a large bowl to catch those stray kernels and reduce the mess. Stand the corn cob vertically inside the bowl. As an option, place a smaller bowl turned upside-down inside the larger one. As you cut downward, the kernels will fall into the larger bowl, keeping them contained.

Method 2: For a direct cutting board approach, lay the corn flat and slice down one side of it. After making this initial cut, you'll have a flat surface which you can then place face-down. Continue to slice off the kernels from the remaining sides, using the stabilized position to make it easier and tidier.

How to Boil Corn on the Cob

Boiling corn on the cob is a straightforward technique that yields deliciously tender and plump kernels. Here are the steps to achieve corn-on-the-cob perfection:

• Prepare the corn: Begin by husking the corn and stripping off any silk strands.
• Prepare the pot: Fill a large pot two-thirds with water, ensuring ample space for all corn ears. Bring the water to a rolling boil. Contrary to common practice, Cooks Illustrated recommends skipping the salt in the boiling process, as it can make the kernels tough.
• Cook: Once the water is boiling, gently add the corn using tongs. Allow it to cook for a brief 3-5 minutes until the kernels are tender and plump.
• Serve: Use tongs to remove the corn from the pot. Serve it immediately with butter and your favorite seasonings.

How to Grill Corn on the Cob

Grilling brings out the inherent sweetness of corn and adds a smoky flavor. Here are two easy and effective ways:

Method 1: Grill with Husk On. Place the corn directly on the grill over medium heat. Allow them to cook for 15-20 minutes, turning occasionally. This method effectively steams the corn within its protective husk, resulting in tender kernels with a subtle smokiness.

Method 2: Remove Husk and Oil. Remove the husks and silk strands from the corn. Lightly brush them with oil and grill over medium heat for 5-8 minutes, turning occasionally. The natural sugars will caramelize while the smokiness from the grill infuses each kernel.

Corn Products in the Kitchen

Have you ever realized how much corn goes into things we use in the kitchen every day? It's more than you might think! Let's take a look at some common items that have a bit of corn in them:

• Cornstarch: This culinary workhorse thickens up sauces, soups, and gravies with its magical binding power.
• Cornmeal: A coarsely ground corn, it finds its place in dishes like polenta and grits.
• Corn or Vegetable Oil: With a high smoke point, this oil is your go-to for frying, sautéing, and baking.
• Corn Syrup: It sweetens candies, baked goods, and desserts, making them all the more indulgent.
• Snacks: Treats like popcorn and corn chips are made with corn and corn-based ingredients for flavor and texture.
• Corn Tortillas: These thin rounds of masa harina are a staple in various dishes, especially in Mexican cuisine.
• Bakery Products: Corn steps into the bakery scene with its components like cornmeal, cornstarch, or corn syrup, contributing to stability and texture.
• Beverages (carbonated, fruit drinks): You might not realize it, but many beverages contain high fructose corn syrup.
• Cereal and Breakfast Items: Look closely at your morning bowl – corn-based ingredients like corn syrup might play a role in taste and texture.
• Confectionery (chocolate, candies): The consistency and flavor of some confectionery items owe credit to corn syrup or cornstarch.
• Desserts: Cornstarch creates that wonderfully smooth and creamy texture, often accompanied by corn syrup for added sweetness and consistency.
• Frozen Desserts (ice cream, sherbets): Your favorite frozen treats may possibly have the added support of corn syrup or corn-derived stabilizers.
• Spreads: From jams to peanut butter, these spreads might sneak in corn syrup, thickeners, or stabilizers for that perfect consistency.
• Meat products (sausage, etc.): Some meat items rely on corn-based ingredients like cornstarch as binding agents for a cohesive bite.
• Salad dressing, sauces, and marinades: The secret behind thickness and flavor might just be cornstarch or corn-based ingredients.
• Baby foods: Even the youngest foodies might encounter cornstarch and corn-based sweeteners in their meals.
• Dairy products: Keep an eye out for corn-derived additives in cheese spreads, while yogurt might turn to corn-based thickeners and sweeteners.
• Coffee creamers: These creamy companions often owe their texture and flavor enhancement to corn-derived components.

Filipino recipes with Corn (Mais)

Corn is a versatile ingredient widely used in Filipino cuisine. Here are some of our favorites:

• Binatog: A snack from boiled white corn kernels, usually served with grated coconut and salt.
• Mais con Hielo: A dessert made with shaved ice, sweet corn kernels, and evaporated milk.
• Ginataang Mais (Coconut Rice Pudding with Corn): A sweet porridge made from glutinous rice, sweet corn kernels, and coconut milk.
• Halo-Halo: A shaved ice dessert with Ube Halaya (Purple Yam Jam), sweetened root crops and beans, sweetened fruits (jackfruit, macapuno, mangoes, or saba bananas), gulaman (agar-agar), and sago. It is topped with pinipig (pounded young rice), Ube or Mango Ice Cream, Leche Flan, and doused with evaporated milk.
• Maja Blanca: A creamy coconut dessert made with cornstarch, coconut milk, and sweet corn kernels. It's often topped with grated cheese or coconut flakes.
• Nilaga: A comforting boiled soup that typically includes meat (pork, beef, or chicken), vegetables (potatoes, cabbage, green beans), and sometimes corn on the cob.
• Chop Suey: A stir-fried dish with meat, seafood, and vegetables like baby corn, bell peppers, carrots, and snow peas.
• Ginisang Mais (Sautéed Corn): Sweet corn kernels are sautéed with aromatics, vegetables, and sometimes diced pork or shrimp.
• Chicken and Corn Soup: A creamy, comforting soup with chicken, cream-style corn, vegetables (such as carrots and peas), and ribbons of cooked egg.
• Sweet Corn Ice Cream (Sorbetes): A frozen dessert, similar to ice cream, made from sweet corn, coconut milk, and sometimes condensed milk.

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