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Food Matters - Eating with the Seasons, Corn is the epitome of Summer

Food Matters - Eating with the Seasons, Corn is the epitome of Summer
Ellie Mackey
Ellie Mackey

In Episode 13 of Food Matters well-renowned Chef, TV Cook, and Food Media Broadcaster Aisling Larkin chats about all things Corn!

Food Matters is brought to you with thanks from Property Partners Barry Herterich and Property Partners Phelan Herterich who have offices in Tramore and Waterford City. With over 40 years combined experience both Barry and Deirdre bring a wealth of knowledge and experience in residential and commercial property, and we pride ourselves on our exceptional service, results-driven dedication, and our reputation for trustworthy, focused commitment to every client. With an emphasis on communication and integrity, we deliver expertise and success to all of our clients, presenting a bespoke service that always goes the extra mile. 

Waterford City - Property Partners Phelan Herterich website HERE / Call  051-364052  / Connect on Facebook HERE

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Eating with the Seasons - Corn

Corn is the epitome of Summer/Autumn food. A barbecue staple, yellow, bright, sweet and versatile - it is truly iconic.

Unique in culinary terms because we can use it as both a grain and a vegetable.

 

Here Are Some Fun Facts About Corn:

  1. The season begins in the summer and carries us right through until harvest season and autumn. Planting, Growing, Harvesting takes place from April to October.
  2. Did you know? There is an even number of rows in every cob of corn. The average number of kernels in a 16-row cob of corn is 800
  3. Sweetcorn is a variety of maize with a high sugar content and antioxidant health benefits. It differs only in a single gene from maize which slows down the conversion of sugar to starch.
  4. It now only exists in cultivation and as such could be called a man-made crop.
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Main Culinary Uses and Forms of Corn:

  • Fresh corn – is frequently eaten as a vegetable (sweetcorn), which is steamed or boiled after dehusking. It is also available to eat frozen and canned, either whole or as single corn
    kernels.
  •  Corn starch – Corn starch is a fine, odourless, flavourless white powder derived from the endosperm of the corn kernel. Corn starch is essentially corn flour.
  • Corn syrup - (Corn Starch which has been converted into corn syrup) is sold commercially as either light or dark corn syrup. Used in baked goods, jams and jellies, and many other food products.
  • Corn meal – made by grinding white or yellow corn, corn meal is used to make polenta, tacos, tortillas and corn bread.
  • Corn grits – is used for breakfast cereals, such as cornflakes, baking products and snack foods, such as corn chips.
  • Popcorn – is made from a corn variety which has a very tough outer covering so that it “explodes” when heated.

 

How to Make Elotes - Mexican Corn Street Food

Ingredients:

  • 4 ears of corn on the cob cooked
  • 125 g mayonnaise
  •  1/2 teaspoon smoked paprika
  • 25 g parmesan cheese grated
  • 25 g cheddar cheese grated
  • Salt and pepper to taste
  • 1 lime cut into wedges
  • 50 g cotija/feta cheese crumbled
  • Radishes thinly sliced, for garnish
  • Jalapeños thinly sliced, for garnish
  • Coriander leaves for garnish

 

Method:

Preheat your grill to medium-high heat. Grill the corn on the cob until the kernels are tender and slightly charred, turning occasionally, for about 10-12 minutes.

In a small bowl, mix together the mayonnaise, smoked paprika, and a squeeze of lime juice. Season with salt and pepper to taste.

Using a brush or spoon, spread the seasoned mayonnaise over each ear of corn.

Sprinkle the grated parmesan and cheddar cheese over the top of the mayonnaise.

Crumble the cotija cheese over the top of the corn.

Garnish with thinly sliced radishes, jalapeños, and coriander leaves.

Serve immediately with lime wedges on the side, and enjoy!

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For past Food Matters episodes click HERE

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