Comments on: Purplish Corn…

By: Mike

Mike — Fri, 20 Aug 2010 03:04:54 +0000

Being starchy maybe they weren’t meant to be eaten on the cob, but rather used as corn meal/flour.

By: Doddie Householder

Doddie Householder — Thu, 19 Aug 2010 06:33:44 +0000

MM,

Sigh, that’s the only kind of corn we get here in Korea, pig corn. And Koreans adore it. One time, my street market vendor had sweet yellow corn. The next day I asked her why didn’t she sell it anymore, she replied “Koreans don’t like it. Too soft and the kernels stick to the teeth”. I could have wept in front of her.

If I wanted good corn in Korea, I open a can of Jolly Green Giant corn kernels.

By: kurzhaar

kurzhaar — Tue, 17 Aug 2010 23:29:54 +0000

Hi marketman, perhaps you can supply your market grower with seed corn to try out. I can recommend Sand Hill Preservation Center, I have bought seed (and poultry!) from them for over a decade and have always been happy with the quality. They carry many varieties of corn including several sweet corn OP varieties, though note their caveat about the “old fashioned” taste…not super-sweet like modern hybrids and also convert sugar to starch VERY fast, so as my uncle says, have your water boiling when you go into the garden to pick the corn!
https://www.sandhillpreservation.com/catalog/corn.html

By: Clarissa

Clarissa — Tue, 17 Aug 2010 07:18:20 +0000

We used to cheat whenever we have a batch of corn that really isn’t sweet. We add a bit of salt and sugar to the water we’re boiling the corn in. It gives a great flavor to the corn, though of course, nothing beats real sweetness.

I would think that this would make some great suam :D which I just had this morning!

By: Marketman

Marketman — Tue, 17 Aug 2010 00:51:53 +0000

kurzhaar, you are probably right that the corn was just not appreciated in its intended form, not boiled and eaten on the cob. And I do like the unusual colors of these types of cobs…

By: kurzhaar

kurzhaar — Tue, 17 Aug 2010 00:22:03 +0000

Actuallly the purple/blue colour is quite normal in many corn varieties. I have enjoyed Hopi blue corn quite often–I love “Piki” which is a Hopi speciality, a wafer-thin cornmeal “bread”. And blue corn tamales are delicious! The Hopi blue corn is not a sweet corn either, and it is a very deep blue, quite pretty.

By: jem

jem — Mon, 16 Aug 2010 08:58:36 +0000

looks like sick corns because of the purple color=)

By: mojito drinker

mojito drinker — Mon, 16 Aug 2010 07:36:27 +0000

sounds like corn i’ve had in latin america. maybe it’s just a matter of what you’re used to eating…?

By: EbbaBlue

EbbaBlue — Sun, 15 Aug 2010 22:23:30 +0000

Kurzhaar, you are right these variety of corn is used in masa and eventually tortilla. I myself planted these variety of corn for the Thanksgiving decorations, but when I harvested them young, and boiled them, they were sweet and not all starchy.

By: Footloose

Footloose — Sun, 15 Aug 2010 20:27:07 +0000

The binatog a few of the commenters mentioned is our one version of nixtamalized corn. The Tagalog word for it is kinulti. Dried husked corn, usually the glutenous variety, is soaked overnight and boiled slowly with wood ash until the skin separates from the grain. We serve them with fresh grated coconut.

The largest kernels of corn I saw was in Chile, they were white and I thought they were serving me lima beans until I tasted it.