Perfectly yellow or perfectly cream white ears of corn are essentially the result of man’s intervention into the natural scheme of things. Over a millenia or more, people chose to select corn so that only perfectly uniform ears would result. So I am always intrigued when I see those dried ears of “Indian corn” around the Thanksgiving holidays, usually more of a decorative item than a buffet staple. At the market this morning, on the lookout for something unusual, I found these small ears of corn from Herbana Farms stall at Salcedo Market that had several shades of purple and lavender and yellow and white kernels. How cool is that?
The crew at the stall said they were sort of “rejects” or I suppose, genetic anomalies in a world that mostly wants uniformity and sameness. Of course I bought a few ears of corn, simply because they were different. They were smaller than the usual ears of corn, and they warned me that they were more sticky or starchy than sweet, but I thought they would look unusual at the lunch table today. I boiled some water and cooked them for 10 minutes (7-8 minutes or so for more sugary ears) and served them at lunch. They were HORRIFIC. Incredibly starchy without a trace of sweetness. Didn’t even really taste like corn. Hmmm, no wonder you don’t see them often. AWFUL. Took two bites and sent it back to the kitchen. If we had piggies nearby, they would have it for lunch. That’s what happens sometimes when you buy something based on its looks. :)