When asked to think of summertime veggies, most may think of plump, ripe, red tomatoes, but I, on the other hand, think of corn. I remember driving with my grandma as a child and stopping along a long, windy backroad in western Maryland to nibble on corn straight off the stalk.
As I got older and learned to cook, fresh corn from my mom’s garden became my favorite ingredient to use. I love it in the kitchen because you can serve it fresh or cooked, and it’s great for grilling. Anyway you slice it, corn is a great crop to grow in your backyard!
Corn (Z. mays), also known as Maize, is a unique crop originating from Mesoamerica where it was so prized it had its own deity among the Aztecs — Centeotl. In North America, the Native Americans used corn as one of the Three Sisters — a planting method that incorporates tall, hungry Corn; climbing, nutrient-providing, Beans; and short, sprawling Squash — which is still used by organic gardeners and permaculturalists today! Unlike other vegetables from the garden, corn can be used to make a variety of things from biofuels to animal fodder. Due to its ability to be transformed, corn has become a highly controversial crop regarding Genetically Modified Organisms (GMOs) and industrial agriculture. Don’t worry, SmartGardener.com offers numerous varieties of Heirloom and Organic corn varieties that are GMO-free.
Hopefully your corn has already been planted! A sure way to know you’ll have a great crop this year: Knee high by the Fourth of July!
2 ears of corn — kernals removed (2 cups), cobs cut in half and reserved
1 cup yellow onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
2 tbsp butter
4 cup milk
1 bay leaf, dried
1 cup red potatoes, diced
1/4 cup red pepper, diced
1/2 tsp thyme, dried
salt and pepper to taste
Stir milk into the mixture, and add cobs, and bay leaf. Bring to a boil, then reduce the heat to a bare simmer–on the lowest possible temperature while still simmering. Allow to simmer for 30 minutes, checking on it regularly.
Raise heat a little more and add corn and dried thyme and cook for 5 more minutes. Serve immediately.