History:
Corn has a long history among Mesoamerican civilisations, including the Mayans, Aztecs and Olmecs, who revered it. When European explorers reached the Americas, they sent maize seeds back to Europe and Asia, where they spread quickly due to their adaptability. Corn is grown on all continents except Antarctica.
Production in India
- Corn was introduced to India by Portuguese traders in the 16th century, likely through their trade routes via Africa and the western coast of India. It first arrived in Goa and spread across the subcontinent.
- India is one of the top 10 producers of corn in the world.
- Corn is the third most important cereal crop in India after rice and wheat.
- It is grown in Karnataka, Andhra Pradesh, Maharashtra, Bihar and Madhya Pradesh during both the kharif and rabi seasons.
- Sweet corn farming is on the rise, especially in urban and peri-urban areas, due to increasing demand in the fast food and snack industries.
Culinary Uses
- Corn is used in countless forms—boiled, roasted, grilled, popped or ground into flour.
- In North Indian kitchens, makki di roti and sarson da saag is a classic winter combination.
- In tribal regions of India, coarsely ground corn is mixed with jaggery and ghee to make laddoos.
- Corn is also used to make pakoras, chaat, pulaos, cutlets, soups, porridge, khichdis and even in dosas and uttapams.
- Cornflour, which is made by grinding dried corn kernels into a fine, smooth powder, is used as a thickening agent in soups and sauces.
- Globally, corn is used to make tortillas, cornbread, polenta, grits and breakfast cereals like cornflakes.
INTERESTING FACT
- Corn can be yellow, white, blue, red or even purple in colour! The colour depends on the variety and pigment.
- A single ear of corn typically has 16 rows and about 800 kernels.
- Corn silk, the fine threads found under the husk, is used in traditional medicine.
- Popcorn kernels pop because they contain a small amount of water inside that turns to steam when heated.
RECIPE: BHUTTE KA KEES
INGREDIENTS
- 2 cups sweet corn kernels
- 1 teaspoon grated ginger
- 2 green chillies, finely chopped
- ¾ cup milk
- ½ teaspoon each mustard seeds and cumin seeds
- Salt to taste
- Coriander leaves, pomegranate pearls and sev for garnishing
- 1 tablespoon oil
METHOD
- In a blender, coarsely grind the fresh sweet corn kernels. Traditionally, the corn was grated directly off the cob instead of grinding the kernels.
- In a pan, heat the oil and add the mustard and cumin seeds.
- Once they splutter, add the ginger and chilli and mix well.
- Add the grated or ground sweet corn and salt and mix everything well.
- Let it cook for 2 to 3 minutes till the water from the corn has evaporated.
- Now add the milk and stir well.
- Close the lid and let it simmer. Stir it every 2 to 3 minutes.
- Turn the heat off when the oil starts separating. This takes about 7 to 8 minutes.
- Garnish with chopped coriander, pomegranate pearls and sev. Serve hot.
Warning: Ask a parent or adult to help with this recipe.
Recipe Credit: Mayura Sidharth of The Tiny Tiffins
ACTIVITY: Crazy Corn
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