Summer delicacy, corn
Corn, a representative summer snack loved by both men and women of all ages because it is rich in nutrients and convenient to eat, pops in the mouth and has a chewy and sweet taste, and July-September is in season.
Corn seed eyes contain 25-27% of nutritious oil and are high in lecithin and vitamin E, which prevents skin drying and aging and suppresses the occurrence of eczema.
In addition, since it is rich in iron and folic acid, which are essential substances for the formation of hemoglobin in red blood cells, it helps prevent anemia as well as the development of the fetus’s neural tube.
Corn genera contains beta-cytosterol, the main ingredient of gum disease treatment, which helps relieve toothache and inflammation, and is effective in preventing periodontal disease by suppressing the growth of anthrax, the causative agent of tooth decay.
The current Korean name corn is based on the Joseon Botanical Hyangmyeong Collection (Joseon Museum Research Association, Jeong Tae-hyun et al. 3, 1937). It originated from Wisu in China and became corn, a Korean pronunciation of Chinese characters, and Okchoseo means yellow sorghum like beads. It is etymologically changed to Okshushu ☞ corn.
Corn, Indian Corn, Maize
a single-leafed plant called a single-leafed annual of rice and an annual plant of the genus Corn
The scientific name is Zeamays L.
The genus name Zea is derived from the Greek old name for plants belonging to the genus of rice, and refers to plants in the genus Rice and Corn, and the species name may is derived from the native South American noun Tonym.
the origin of corn
Corn, believed to be native to the Andes in northern South America, centered on Bolivia, or Mexico, has spread from Central America to Canada to the north, and Argentina to the south, and is widely cultivated worldwide today.
In Korea, there are scholars who claim that corn was first grown during the Goryeo Dynasty, but considering the period when it was introduced to China, it is estimated that it came through China during the Joseon Dynasty in the 16th century.
In Korea, rice or barley was grown instead of food in mountainous areas where rice or barley could not be grown in the past. In addition, only a small part of it was grown in the southern plains as a snack substitute.
Green corn for snacks is divided into glutinous corn, sweet corn, and chodang corn. Because the taste and chewability are different, consumers’ preferences vary depending on their age.
In Korea, most consumers prefer glutinous corn to sweet corn because they have been used to it since ancient times, mainly cultivating traditional and hard-grained glutinous corn.
Sweet corn and Chodang corn have a shorter history of cultivation than glutinous corn, but children especially like it because it is soft and sweet when eaten. Sweet corn is usually divided into sweet corn and sweet corn with a higher sugar content than ordinary sweet corn. Danoksu, which we generally refer to, usually means Danoksu.
Sweet corn is not only high in sugar content, but also low in fiber and has a thin eggshell, so it is boiled for snacks or used as processed foods such as reproduction or canning.
Chalok corn is milky, translucent, and most of the parts surrounding the seed eyes are composed of chalseong starch. In Korea, most of them are harvested and steamed with green corn and used as snacks. Chodang corn has a lot of sugar and water, so when it is dried, the shape is more wrinkled than single corn, and the eggs are small and flat.
the efficacy of corn
In oriental medicine, the seeds of corn are called Okchokseo, the roots are called Okchokseogeun, the leaves are Okchokseoyeop, the hwaju is called Okmisu, and the corn ears are called Okmisuk.
In Boncho Gangmok, a pharmaceutical book compiled by Chinese Ming scholar Lee Si-jin, corn is sweet, non-toxic, controls the stomach, and relieves the blockage, and Donguibogam, a medical book compiled by Heo Jun, a doctor of the Joseon Dynasty, records that corn has an effect on urination disorder or kidney function.
Corn contains a high concentration of protease inhibitors known as anticancer substances. A medical center team at the University of Louisiana in the U.S. said it has the effect of improving the mortality rate of colon cancer, breast cancer, and prostate cancer.
Prevention of dry skin
Corn seeds contain 25-27% of nutritious oil and are high in lecithin and vitamin E (tocopherol), preventing skin drying and aging and suppressing eczema.
the prevention of anemia
Corn is rich in iron and folic acid, which are essential substances for the formation of hemoglobin in red blood cells, so if consumed by pregnant women, it helps prevent anemia as well as the development of fetal neural tubes.
Prevention of aging
Corn contains ferulic acid, an antioxidant, which increases the level of ferulic acid 5.5 times when heated, suppresses the generation of active oxygen in the body, and helps prevent aging as well as anti-cancer and anti-inflammatory effects.
prevention of arteriosclerosis
Corn’s seed eyes are rich in linoleic acid, an essential fatty acid, which lowers cholesterol and helps prevent arteriosclerosis.
treatment of gum disease
Corn genera contains beta-cytosterol, the main ingredient of gum disease treatments, which helps relieve toothache and inflammation, and is effective in preventing periodontal disease by suppressing the growth of anthrax, the causative agent of tooth decay.
It can be expected to be effective if you cut the corn pod into several pieces, boil it for a long time, and repeat the process of spitting boiled water in your mouth.
Corn is low in calories, rich in minerals such as vitamins B1, B2, E, potassium, and iron, and contains a large amount of dietary fiber, which helps prevent diet and constipation.
delicious dishes using corn
The digestion and calories of corn are comparable to rice and barley, but the amount of essential amino acids such as lysine and tryptophan is relatively insufficient. Therefore, when corn is used in a meal menu, it is supplemented in terms of nutrition by eating it with ingredients with high protein content such as lysine-rich beans, tryptophan-rich milk, meat, and eggs.
nutritious rice with corn
Corn meatball pancake
Braised potatoes with glutinous corn
Corn glazed sweet potatoes
Our wheat corn bread
a corn cheese dumpling
Corn is called by various names by region, such as Kangnaengi, Gangnaemi, and Oxigi, and as snack corn, it is divided into glutinous corn that is familiar to Korean consumers and sweet and sweet corn.
Glossy corn is characterized by its stickiness, and in Korea, most of them are round and white waxy corn, but black waxy corn, which is later in harvest than white waxy corn, is also produced. Sweet corn has a high sugar content and a thin eggshell, so it is boiled or eaten raw, and is also used for processing such as canning.
Corn must be steamed with two to three sheets of inner skin left to feel the unique flavor and moist and chewy texture of corn. Corn becomes hard over time, so if you don’t eat it right away, you should keep it frozen.
Seasonal waxy corn. Don’t boil it. It’
National Institute of Food and Crop Sciences
What about glutinous corn?
white waxy corn
black wax corn
The color of the waxy corn egg is milky and translucent, and the area surrounding the seed eye is sticky starch, which is composed of mostly sticky amylopectin.
In Korea, most of the round egg-shaped white or yellow waxy corn such as hard seed is grown, but these days, small black or spot-shaped hard grain corn is also grown.
Chaloksu starch is used as an industrial raw material based on amylopectin along with glue, but in Korea, it is mainly used to harvest it with green corn and boil it for snacks.
Since the genetic factor (wx) of waxy corn is recessive compared to ordinary corn, special attention is needed through quarantine cultivation to maintain the purity of the variety.
How to steam corn deliciously
You can eat sticky corn more deliciously when it is steamed than boiled. If you steam it with two to three inner shells attached, you can feel the unique flavor of moist and chewy corn by maintaining moisture.
First, put the strainer in the steamer and fill it up to the bottom of the strainer. Add glutinous corn to mix, steam it over high heat for 20 to 30 minutes, and simmer for 10 minutes.
1. Peel off 2 to 3 pieces of waxy corn, cut off the beard at the end, and trim it
2. Pour water into the steamer and strain it
3. Mix the waxy corn so that the trimmed waxy corn can be steamed well and put it in a steamer
4. Steam for 20 to 30 minutes and wait for 10 minutes
5. Transferred to a tray using steamed corn tongs
6. Finished steamed glutinous corn