Corn: So Much to get Steamed About!


Corn on the cob is a favorite summertime food—and in season now!  It is great steamed, grilled or roasted.  You can serve it hot or cold in salads.  It is a great source of fiber and iron.  What’s not to like about corn?!  There are many little known facts about corn.  See if you were aware of any of these?

  • During the 2015 growing season, it is estimated that 82% of Nebraska’s 1.6021 billion bushels produced during the year will be used within the state (with just 18% shipped out of state) or in residual or carryout. (Nebraska Corn Board)
  • Corn is processed into starch, syrup, sugar and oil, then into over 3000 grocery store products
  • Corn is the most widely grown crop in Nebraska and has a variety of uses, from feeding livestock and poultry, to producing ethanol, distillers’ grains and even bioplastics.
  • Nebraska is the third largest producer of corn in the country, second in ethanol production and distillers’ grains, second in cow-calf production and first in cattle on feed.


  • Corn is a cereal crop that is part of the grass family.
  • An ear or cob of corn is actually part of the flower and an individual kernel is a seed.
  • On average an ear of corn has 800 kernels in 16 rows.
  • Corn will always have an even number of rows on each cob
  • With the exception of Antarctica, corn is produced on every continent in the world.
  • There are over 3,500 different uses for corn products.
  • Corn can be produced in various colors including blackish, bluish-gray, purple, green, red, white and the most common yellow.
  • Nebraska has been the top producer of popcorn in the country for several years. Approximately 45 percent of the U.S. popcorn supply is produced in Nebraska.
  • A quick way to get the silk off is to use a soft bristle tooth brush.
  • Corn on the cob can be cooked in the microwave

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  • Sweet Corn is the type of corn people grow in their vegetable gardens. Sweet corn is the corn- on-the-cob, canned, and frozen corn that people eat. Sweet corn can be grown year round in warm-weather climates. The ears are harvested before the seeds begin to harden.
  • Field Corn, also known as dent or feed corn, makes up more than 90% of the corn you see growing in the fields. It is hard on the outside and starchy on the inside. While most often considered a food for animals, it can be found in products you use every day!
  • Popcorn is a special type of corn that retains water within the kernel. When the kernel is heated, the water also heats and builds up pressure. This pressure causes the kernel to turn inside out and then you have hot, fluffy popcorn! Nebraska is the #1 producer of popcorn.

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Corn can be canned, frozen or dehydrated for later use.  Check Ball Canning  for recipes.

Give this salad recipe a try.  I like it because you can place whatever vegetables you like in it.  Add chicken and it’s dinner!

Corn Salad
Recipe type: Summer Veggie
Prep time: 
Total time: 
Serves: 10 servings
  • 6 Ears of Corn
  • 4 Tomatoes
  • ¼ cup fresh basil
  • 1 large cucumber
  • 1 Large onion
  • ¼ cup canola oil
  • 2 tablespoons balsamic vinegar
  • spices
  • salt and pepper
  1. Husk and rinse corn. Cut corn off of the cob. Slice onions into small pieces. Sauté corn and onions in a little canola oil until the corn just starts to brown and the onions turn translucent. Roughly chop the tomatoes and cucumbers. Cut the basil into chiffonade’s. Mix the oil and balsamic vinegar in a large bowl. Add tomatoes, cucumbers and basil. When the corn and onion mixture is finished, set it aside a few minutes to cool. Add your favorite spices. I added a teaspoon of cumin, garlic salt, salt and pepper, and a big handful of dried shallots. Add what you like! Finally add the corn mixture. Serve warm, or chill overnight to let the flavors meld. Add cooked chicken to make it a meal.


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