1. From the south to the north
Cultivated the world over, corn originated in central Mexico, and is believed to have appeared around 9,000 years ago. A bit later, its cultivation spread from northern Mexico towards the southwestern United States. In North America, varieties differ from those in South America due to climate, including dent (or field) corn and flint (or Indian) corn, as well as sweet varieties and those whose kernels pop, such as white corn.
2. Essential ingredient
Corn has always been cultivated by First Nations. In fact, there exists a series of consumption rituals surrounding it. In New France, it was seen as a staple essential to the settlers’ survival. It guaranteed a portion of the food for the inhabitants, but also for animals, during the cold season. Jacques Cartier mentions it in his notebooks as early as his first voyage.
3. Kernel by kernel
An average ear of corn has between 700 and 1,000 kernels, and one silk strand for each kernel, generally distributed over 16 rows. Fun fact: the number of kernels is always even.
4. A noble parasite
Corn smut is a type of edible fungus that is very difficult to eradicate and infects several varieties of corn. This creates grey growths on the ears called huitlacoche, which aren’t very appetizing at first glance, but are edible and worth their weight in gold in Mexico. This fungus, also referred to as Mexican truffle, is even considered a traditional luxury dish in the region.
Want to cook with corn? Here are a few recipes you’ll want to try: