In Aztec, Incan, Mayan, and Native American cultures, corn was grown in companionship with squash and beans. Corn, squash, and beans make up the traditional “Three Sisters.”

Bear Island Flint corn is an indigenous variety of corn grown in Menominee Nation. Traditionally, flint corn is ground and used as flour or in soup. When it is picked in the green stage, it is sweet and delicious to eat on the cob.

Wisconsin is a major corn-growing state, but not all corn is grown for food. Corn can also be used for livestock feed, ethanol production for fuel, corn sweeteners for soft drinks, and in many other products like chewing gum, paint, plastics, and fabrics!

Nutrition and Seasonality

Key Nutrients

Folate – Helps prevent birth defects, is needed to make DNA, and helps your cells divide, including red blood cells.
Fiber – Keeps digestion running smoothly.
Vitamin C – Helps wounds heal, is important for the immune system, and is an antioxidant, which protects our cells from damage.

Seasonality

Fresh sweet corn is available in Wisconsin from July through September.

Try New Foods

Sometimes liking new foods takes time. Children don’t always enjoy new foods right away. Offer new fruits and vegetables many times, and serve them in a variety of ways.

Corn can be eaten fresh, frozen, canned, on the cob, as cornmeal, polenta, tortillas, cornbread, or corn pudding.

Select: Sweet corn is available fresh, frozen, and canned. If selecting fresh corn, choose ears with bright green husks, fresh silks, and tight rows of plump kernels.
Store: Refrigerate corn with husks on and use within 1-2 days.
Prepare: Peel husks and silks from ears of corn. Break off the stalk at the base of the ear of corn. Rinse under cool running water. Boil, microwave, grill, or roast!

Add Lettuce to Your Favorite Family Meals

Add frozen corn to chili or chowder.
Make a delicious salad with corn, black beans, onions, tomatoes, peppers, cilantro, lime juice, olive oil, garlic, cumin, salt & pepper.
Add fresh or canned corn to guacamole or taco salad.

Books

Carlos and the Cornfield / Carlos y la milpa de maiz by Jan Romero Stevens
Corn is Maize: The Gift of the Indians by Aliki
Four Seasons of Corn: A Winnebago Tradition by Sally Hunter
Corn by Gail Gibbons

Try a New Variation of Corn on the Cob

Rub cooked corn with lime wedges, a sprinkle of chili powder and a dash of salt.
Lightly coat with a little butter or olive oil. Sprinkle cayenne pepper, cumin, and garlic salt. Add a dash of bottled hot sauce.
Coat very lightly with butter. Sprinkle with freshly chopped basil, cilantro, or dill.

Garden Connection

Planting

Sweet corn needs warm weather to grow. Plant the corn kernels (seeds) ½ inch deep in cool, moist soil or 1-1½ inches deep in warm, dry soil. Space kernels 9-12 inches apart. Plant 2 or more rows of the same variety so that the corn is pollinated. Space rows 30-36 inches apart.

Harvesting

Each cornstalk should produce at least one large ear of corn. Under good growing conditions, it may also produce a second ear. Pick sweet corn during the “milk stage” when the kernels are formed, but not fully mature. The kernels are smooth, plump, and the juice in the kernel appears milky when punctured with a thumbnail. To harvest, snap off the ear by hand with a quick, firm, downward push, followed by a twist and pull. The corn should be eaten as soon as possible.