The History Of Corn
Corn has been a mainstay in the Mexican diet since time immemorial. Also known as maize, tiny fossilized pollen grains of this plant have been found beneath Mexico City in lake sediment that dates almost 80,000 years ago. Part of the grass family, corn has played a big part in Mexican civilization, creating food that has sustained large cities throughout time.
The original corn plants were nothing like we see today growing in fields all over the world. Teosinte is the wild grass that has evolved into corn. Once people learned to plant and harvest it, lives changed. The ears of teosinte broke into smaller pieces and each kernel flowered itself, like oats and barley do now. Over the centuries, people developed five basic kinds of corn: popping, dent, sweet, flit and flour.
Corn husks have been traditionally used to make baskets, footwear and even bed mats and toys. It is used to make cornmeal, tamales, tortillas and many other staples in the Mexican diet. The kind used in Mexico has a harder hull than the sweet version we are used to. It was boiled in alkaline water to remove the hull. The softer interior was then ground to make cornmeal that was used in many recipes.
It spread throughout North America, first grown by the native people and then by the European settlers. It has traditionally been planted with beans and squash. All three plants benefit each other during growing, and corn and beans make complete proteins when combined in meals.
Mexican desserts recipes like sweet corn cake make the most of this long history. Sweet corn cake is a spoon bread made from masa harina, frozen corn, cornmeal, heavy whipping cream, and a few other ingredients. It has a wonderful sweet flavor and nice texture.
You can also brush corn tortillas with butter and sprinkle them with cinnamon and sugar. Bake them until they are crisp. This dessert chip can be eaten fresh from the oven or layered with fruit or cheese. Another delicious dessert made with it is corn pudding.
Sweet tamales are another way to use it in a dessert. Tamales can be filled with ice cream, chocolate, coconut, nuts or fruit. They are a traditional dessert that most people can identify with. Simply steamed, the corn crust is suitable to hold almost anything. You can also make them at home if you have a steamer suitable for tamales. Sweet tamales freeze very well, so if you find you have made too many, and put some in the freezer for another day. Reheating is simply done by steaming them again. They can also be reheated in the microwave, but they may dry out if you are not careful.
It is usually made into savory dishes that are used in the main part of the meal in Mexico. Everything from tortillas to muffins, side dishes, and crusts are made from corn. However, even though we are all used to these types of recipes rather than dessert, do not be afraid to try some corn desserts. They are surprisingly good.
In a rush? Why not make some easy Mexican recipes for dinner? You can cook a delicious carne asada on your stovetop in about half an hour. Serve it with some Mexican rice or a fresh salad for a fast weeknight meal. Your family will love it.
