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Corn |
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Sweet corn is very popular among backyard gardeners because of the unbeatable fresh taste of homegrown corn. The roasting ear stage does not last long, so successive planting, or planting different varieties that mature at different times is recommended for continuous harvest. |
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Corn is wind pollinated. Pollen from the tassels of one plant fertilize the silk from another. To ensure good pollination, plant corn of the same variety in blocks of several short rows, rather than planting one or two long rows. Corn can also be planted in hills with three or four plants per hill to ensure good pollination. |
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Pollen from various types and varieties of corn can contaminate sweet corn, causing kernels to become starchy and lose their sweetness. This is especially true of some newer, extra-sweet varieties. Separate sweet corn varieties to ensure top quality and flavor. |
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Plant sweet corn in the garden after soil warms in the spring. Plant corn 1-2 in. deep, 3-4 in. apart. Thin plants to single stalks 8-12 in. apart. Extra-sweet or super-sweet varieties of sweet corn should be planted 1/2-1 in. deep and two weeks later than regular sweet corn for good germination. |
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Harvest sweet corn when kernels are in the milk dough stage. At this stage, silks are brown and dry. Kernels are fully expanded, but are tender and filled with an opaque, milky juice. |
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Regular sweet corn passes through its prime rapidly. If harvest is delayed, kernels become tough and starchy and lose their sweet flavor. Sweet corn also loses quality rapidly after it is picked. The sooner the corn is prepared after picking, the better the flavor. For improved sweetness, plant extra- or super-sweet varieties. |
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In the Native American culture, corn was and is the primary food plant, as well as a significant religious object. The "Corn Cuisine" of the Southwest includes red, yellow, and the distinctive New Mexico blue corn, that have all been cultivated for centuries. The corn is ground into meal and flour for use in breads and tortillas, and processed into two unique New Mexican products--posole corn and chicos. Both are used in stews along with pork and red chile, which predate the arrival of the Spanish. Posole is made with hominy corn treated with lime then dried, and chicos are dried sweet corn. |
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Posole
Treating corn with lime to remove the tough skins was probably a technique the early Meso-American cultures passed on to the Pueblo Indians in New Mexico. This corn, called posole, is the basis of a dish by same name. A tradition during the holiday season, it is considered to bring good luck through the year if eaten on New Year's Eve. Serve the posole with additional chile sauce on the side for guests to add at their own discretion.
3/4 cup dried posole corn
1 pound diced pork
1 to 2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
4 to 6 tablespoons dried ground red New Mexican chile
1 teaspoon dried oregano, Mexican preferred
Cover the posole with water and soak overnight. Bring the water and posole to a boil, reduce the heat, and simmer until the kernels "pop." (It takes a couple of hours.) Add more water if necessary.
Brown the meat in the oil, remove and drain. Add the onions and garlic and sauté until they are soft.Add the meat, onions and garlic to the simmering posole along with the chile and oregano. Add more water if necessary and continue to simmer until the pork is very tender and begins to fall apart. |
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Chicos
Chicos are dried roasted corn kernels and are also the name of a very popular dish in Northern New Mexico. Traditionally, the corn is dried in the hornos or Indian ovens, which gives it a smoky taste. Today, however, most of the chicos are dried in commercial ovens and lack the distinctive taste.
1/2 cup chicos
1 pound pork chops
1 tablespoon vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1/2 teaspoon oregano
2 to 3 tablespoons ground red New Mexican chile
Soak the chicos in about a quart water overnight to soften. Bring the water and chicos to a boil, reduce the heat and simmer for an hour.Cut the pork off the bones and cube, saving the bones.Brown the pork in the oil. Add the onions and garlic and continue to cook until softened.Add the pork, pork bones, onion, garlic, oregano, and chile to the chicos. Bring to a boil, reduce the heat and simmer for an hour or until the corn and meat are tender, adding additional water if needed. Remove the bones and serve. |
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