Corn

Look at the shucks (outer leaves) and see if they are green and plump or brown and dry. Pull the shucks down enough to expose a few kernels, then puncture the kernel. Really fresh corn will have a milky substance that shoots out.

i have had freshly frozen corn on the cob in my freezer for several months. I've never had it go bad, but from time to time it has dried out. As a kid i remember my Grandma sticking the cob with the husk still on directly into the freezer. I dont recall how long it lasted like that - but we had corn on the cob in the winter. As far as commercially purchased corn on the cob - there should be a "best by" date.

Corn bread was not invented. It was a product of cultural exchange and practical necessity. Corn [aka maize] is a new world food. Native Americans were cooking with ground corn long before the European explorers set foot on New World soil. The food we know today as "corn bread" has a northern European (English, Dutch, etc.) culinary heritage. Why? Because the new settlers often had to "make do" with local ingredients [corn meal] when their traditional ingredients [finely ground wheat] were in short supply. When colonial American recipes carried the name "Indian" in their title (Indian bread, Indian pudding) it was because one of the ingredients was cornmeal.

Source: http://www.foodtimeline.org

If the kernels are frozen you do not really need to cook them; by the time they have defrosted and warmed up they will have reached a cooked consistency. For fresh kernels a few minutes (5-10) should be enough once your water is boiling. Test them with a fork to see if they are ready. They will not overcook easily unless the water boils away.

Corn or maize contains carbohydrates and simple sugars such fructose, glucose, and sucrose. The starch from maize contains two glucose polymers (amylose and amylopectin).

A corn sheller takes the kernel off the ear of corn. There are hand sized shellers up to industrial sized sheller, they are primarly used to take the kernel off and test for moisture or seed corn. Corn shellers have been around for hundreds of years and can be hand operated or mechanically operated.

I Have A Corn Plant That Is 34 Years Old And Still Looks Healthy. I Have ANotheR Which Is An Offspring.

On average, multiply the ear corn bushels times 0.8 to get shelled corn bushels. This is not an absolute, just a rule of thumb for estimating. The only way to get a truly accurate measure is to go ahead and shell the corn.

In brief, corn has two noticeable elements you may really want: 1. Plant fiber (it moves through your digestive system and helps to move other stuff along) that you do not digest, but is not harmful; and 2. enzymes (and oils you use to cook corn in) that your pancreas likes. In short, your body breaks down the starch molecules in corn to create a type of sugar your body wants.

If you are concerned about keeping calories down with this craving, try popcorn with as little oil as possible, no butter (lightly salted, use iodized salt to help your thyroid along.)

Dried corn kernels are also called "seeds" or "fruits".

Space the kernels 9 to 12 inches apart in the row.

One contract on the Chicago exchange is 50,000 bushels.

Well there are many different types of Unicorns. But yes, there are unicorns that are made of cheese. You can find these unicorns late at night, I'd say around 3am, in your backyard. BUT in order to see them, you need to take 2 string cheeses and put them up your nose. If you still don't see the Cheese Unicorns after its 3am and you have the string cheese up your nostrils, you need to take another string cheese and put them in your ears. Then you should see them ! Happy Unicorn Searching and remember don't do drugs.

Corn is a good food source because one is not constantly drilling into the Earth and taking away from its natural resources. Farmers can grow an abundance of corn to use for fuel as well as food.

If you grill it over indirect heat (off to the side of the coals or burner) it takes about 20 minutes. Over direct heat it can be done in about 5 minutes, but there is a risk of burning it.

The mature height of field corn can vary widely depending upon soil type, water availability, nutrient availability, and weed and disease pressure on the crop, but in the US, field corn raised for grain will normally grow to heights of six to nine feet. Corn varieties raised for silage, or fodder, will get noticeably higher, from 10 to 15 feet tall. I've grown silage corn that stopped at just under 19 feet to the tip of the tassel.

I've been wondering this, myself, for quite some time. You can buy a 50 lb bag of feed corn for less than $5, and I wanted to know if it's truly possible to get good nutrition for practically free. Finally, after not finding the answer anywhere on the internet, I decided to try it myself!

You can eat it, and make it taste good. It's not hard to do, but it requires a little bit of work and learning a few things.

I did a little research and learned that people have been surviving for thousands of years using dried corn as their main staple food, but it must first be treated with lye, slaked lime, or wood ashes. This treatment is known as "nixtamalization." Native Americans/Mexicans have survived and thrived on a diet very high in corn. When Europeans came to this continent and tried it, many of them suffered and then died of a disease called Pellagra. Unfortunately for them, they did not know that it is necessary to nixtamalize corn if you want to survive off of it long-term. This releases B vitamins which are necessary for survival.

There is an excellent 3-part video on Youtube showing how to nixtamalize corn. Do a search on YouTube for "how to make hominy" and a guy known as "The Derelict Epistle" will show you how to do it using ashes from your woodstove. If you don't have ashes, you can do it using slaked lime (available as "pickling lime" in the grocery store) or lye. You can also search for "how to make masa" to get excellent instructions.

All of the videos and instructions I have found use high-quality flour corn or other corn grown for human consumption. I did it using feed corn and learned a few things:

#1 Because it hasn't been cleaned, it's necessary to take it outside on a breezy day and "winnow" it first - pour it back and forth from bowl to bowl and let the wind blow away the dried corn silk and other debris.

#2 There are lots of broken kernels in feed corn. The broken kernels absorb the lime and that tastes awful. Lime is also harmful to eat. You must sort out the broken kernels. It takes a while but it gives you an excuse to sit in front of the TV while you're keeping your hands busy. Don't waste the broken kernels - throw them out to the birds! Then it needs to be rinsed, of course.

#3 The process took me a bit longer than it did for the people using high-quality corn. If you soak it long enough, the ugly brown tips pop out and rub off easily - that's when you know it's ready to be rinsed and ground.

#4 Treat the corn gently and try not to stir it or rub it too much until you've got the lime/ashes/lye poured off and you're rinsing it under running water. I made the mistake of breaking kernels open in the lime the first time, then the corn absorbed the lime.

I ground mine using my KitchenAid grinding attachment, but you can do it using a food processor.

This morning, I made tortillas. They weren't as pretty as store-bought and not nearly as light and fluffy as good fresh Mexican tortillas, but my 20-year-old son ate them and loved them. Maybe 1 cup of dry feed corn expanded to make 6 or 7 small tortillas - a decent meal for him. I don't know how many cups of corn are in a 50-lb bag, but it seems like that's as close to eating free as you can get.

I got a good start growing my own good, organic, Native American flour corn this year. It's called Mandan Bride. This year I only got enough for a few meals plus seed for next year. I hope to grow enough to use it as a staple food in my home. In the meantime, I'm going to use the feed corn to experiment and learn how to prepare and cook it. Feed corn is generally not organic and I'm sure it's been chemically treated. I think all the boiling in lime, soaking, and rinsing got rid of most of the chemicals but I would feel better eating stuff I've grown myself.

By the way - my Mexican coworker says he thinks most of the corn the US imports to Mexico (which Mexicans then use to feed their families) is basically just feed corn. His family enjoys their meals very much.

Of course

One large corn cob = 1 cup; One medium corn cob = 3/4 cup

Old Fashioned Kettle Corn Ingredients * 1/2 cup unpopped popcorn * 1/4 cup white sugar * 1/4 cup vegetable oil * 1/4 teaspoon seasoning salt (or use white salt) Directions # Place the oil in the bottom of a large pot. # Add in the unpopped popcorn kernels with the sugar and salt (Apply lid). # Over a medium heat begin to pop the popcorn, constantly shaking the pot to ensure that the popcorn kernels and oil do not burn. # Once the popping has slowed down remove the pot from the heat. The ingredient list is spot on. It's VERY hard to not burn the sugar while only shaking the pot over a stove. I would suggest you heat the oil and sugar FIRST, caramelize the mixture to a golden brown and get it very hot...THEN throw in the popcorn. Then try shaking it. Other suggestion: I would at the very least stir the mixture while it's heating up with the cover off of your pot. Once it gets going, slam the lid and see how you do shaking like crazy. My final suggestion: You really need to be stirring the sugar/oil mixture vigorously to prevent scorching. If you're really determined to do it right, I'd use a wooden spoon to mix everything while it pops. Yup, you'll have to remove the cover and get some protection for your face and hands. This is what I do when I make it. Take a peek at the video on my website link below on how I make kettle corn with the professional equipment.

There would be nothing unhealthy with doing so. As long as it was clean. If anything, it might be more healthy than cooked as overcooking can reduce the nutrional value of any vegetable.

Depends on what you have stashed in the corn meal

There are many different varieties of corn, some of which are heirloom and others that are hybrids. The maturity dates are relative to the type. The actual number of days to harvest varies also from year to year and location to location. It takes anywhere between 58 days to over 100 days to harvest corn, depending upon the variety and the ear size.

My rats have eaten cooked corn cob without any problems, though I only give it to them as a rare treat, since corn cob is less nutritious than a lot of other things they could eat. They seem to enjoy it, though.