Root Source: Sweet Corn
what you should know
The most widely grown crop in North America, corn is used in the manufacturing of everything from aspirin to batteries to latex paint.
Nevermind all that. When corn is straight off the stalk and at the peak of its perfect sweetness, some consider it to be even better than sex.
best by Corn doesn't stay fresh long and should be eaten within 2-3 days after being picked. Look for green husks and juicy kernels. Unlike tomatoes, corn's sugar-to-starch conversion is slowed by refrigeration, so you can keep it in the fridge.
call us corny When did corny become an insult? If you ask us for corny recipes, you aren't likely to get something "trite, dated, unimaginative." siblings In pre-Columbian North America, corn was grown alongside squash and beans. The trio was known as the Three Sisters. toppings Corn is one of the most popular pizza toppings in Japan. Spot the cob and other unique toppings dancing in this ad. what you need For a detailed history of corn on our continent, read The Omnivore's Dilemma by Michael Pollan. These corn holders will save you from scorched fingertips. These corn holders will spare your fingertips and make you laugh. Want to save time in the kitchen? Get a corn stripper. This informative book gives kids a peek at how corn is grown. (Despite its name, Children of the Corn is not kid-appropriate.) what you do Corn salsa is incredibly versatile. You can pile it on top of meat, mix it into green salad -- or just eat it by itself. For a seafoody twist on the classic corn chowder, add crab. Combine three seasonal vegetables to make this fresh summer salad. Grilled steak with pepper and corn relish over crostini is a killer combination of crunchy, crisp, and tender. Creamed corn is kid-friendly (even for kids who have braces). Cilantro's soapy flavor makes the corn in this ragout taste even sweeter. Why bother boiling? Grill your corn with thyme butter. Featured: You can't go wrong with these colorful corn and broccoli calzones. Congratulations to reader Elizabeth Skipper who submitted the featured recipe for this week's Root Source Challenge! 
