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Corn!
by Patty Liston
 Quick! What is America’s number one field crop? If you guessed corn, give yourself a pat on the back. Anyone who has had the privilege of driving through the mid-west has been able to gaze upon row after and row of green corn stalks, pregnant with ears of corn.
There is nothing better than passing through one of these farm belts and stopping at a farmer’s road side stand where fresh bar-b-que’d corn is yours for a very reasonable price. With summer advancing, I thought you may want to learn a little trivia about this golden-kernelled vegetable, followed by some great recipes that will get your mouth watering for summer~!
Corn Trivia
 An ear of corn averages 800 kernels in 16 rows.
A pound of corn consists of approximately 1,300 kernels.
100 bushels of corn produces approximately 7,280,000 kernels.
Each year, a single U.S. farmer provides food and fiber for 129 people - 97 in the U.S. and 32 overseas.
In the U.S., corn production measures more than 2 times that of any other crop.
Over 55% of Iowa's corn goes to foreign markets. The rest is used in other parts of the United States.
Corn Fritters
Serves 4-6
 2 cups fresh corn kernels (from about 3 ears of corn)
2 tablespoons all-purpose flour
2 eggs, separated
1/4 cup finely chopped spring onions or scallions
1/2 teaspoon kosher salt, plus more for sprinkling
1/4 teaspoons paprika
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne
1/4 cup extra virgin olive oil or grape seed oil
1 tablespoon unsalted butter
1. In a large bowl, stir together the corn, flour, egg yolks, onions, salt, paprika, pepper and cayenne. Using an electric mixer, beat the egg whites until stiff peaks form. Stir one-quarter of the beaten egg whites into the corn mixture. Using a rubber spatula, gently fold the remaining egg whites into the corn mixture in three additions.
2. In a large skillet, heat the oil and butter over medium heat until the butter has melted. Carefully drop some of the corn mixture by tablespoons in to the hot oil, taking care not to crowd the pan. Cook each fritter until browned, about 2 to 3 minutes. Turn each fritter over and brown the other side, about 1 to 2 minutes. Remove the fritters to a platter lined with paper towels. Sprinkle lightly with salt, if desired. Repeat until all of the corn mixture has been used. Serve hot with some broiled tomatoes, a salsa made with chopped avocado, mango, lime and cilantro, and sour cream, if desired.
Originally published in Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian.
 Download this recipe.
Barbecued Corn on the Cob
 4 ears of corn
3 tablespoons of butter, melted
2 lemons
Salt to taste
Cayenne to taste
Using a sharp knife, cut along the length of each of the cobs, cutting through the leaves. Open carefully, remove the silks, and brush the kernels with melted butter. Cook on a barbecue for 25 - 45 minutes, turning frequently and allowing them to burn slightly. Sprinkle with salt and cayenne, and eat hot. *If cooking inside, then proceed as above and roast the corn in the oven at 400ºF. for 40 -50 minutes.
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Corn & Avocado Salsa
 3 Ears corn, (3 cups kernels)
3 Haas avocados
1/3 cup of extra-virgin olive oil
1/4 cup of red wine vinegar
12 drops of Tabasco sauce
1 tablespoon of minced garlic
1 tablespoon of ground cumin
1 tablespoon of chile powder
1/4 cup of fresh oregano, chopped
1 Red bell pepper, diced
1 Red onion, minced
1/2 cup of fresh lime juice
Blanch ears of corn in boiling water for 3 minutes, drain, and cool under cold water. Cut kernels off the cobs (you should have 3 cups). Peel and chop the avocado into large chunks. Mix all ingredients together. Chill until ready to serve. To store, cover and refrigerate up to 3 days. Makes about 5 cups.
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