The most delicious varieties of corn. How to choose delicious corn? My recommendations for choosing quality cobs of different varieties! Little corn name

10.01.2024

Corn (maize): history and distribution, application, varieties, composition, benefits and contraindications. How to select and store corn.

Young ears of corn are juicy, sweet, tender; many of us associate them with summer holidays spent in the village with our grandmother. In summer, this aromatic delicacy can be found almost everywhere: on street stalls, in eateries, on beaches. Both adults and children enjoy it with pleasure. But corn is valued not only for its taste. In terms of their benefits, golden grains are not inferior to legumes, tomatoes, carrots and many other vegetable crops.

History and distribution of corn

Corn (or maize) is one of the oldest plants that humans have learned to grow. The history of this culture begins in ancient Mexico, as evidenced by corn cobs and pollen found during excavations in the city of Mexico; their age was several tens of thousands of years! The Indians domesticated wild corn, according to some information, this was 6-7 thousand years ago. Other sources say that the plant began to be cultivated much earlier, 12-15 thousand years ago. At that time, the cobs were miniature, reaching only 4 cm in length.

It is interesting that for the peoples of South and Central America (Mayans, Olmecs, Aztecs), corn for centuries was not only the main agricultural crop, but also an object of worship. For example, one of the main Mayan gods was the patron of the plant. The origin of corn is shrouded in mystery; for example, scientists have never found the wild ancestors of maize.

Corn came to Europe in the Middle Ages, it was brought from the American continent by conquistadors, and in Russia it became popular under Nikita Khrushchev, who proclaimed corn the “queen of fields.” Today the plant is grown everywhere. Largest corn producers: Brazil, China, USA, Mexico, Russia, Romania, Ukraine and South Africa.

Applications and types of corn

Corn is used in many areas: folk medicine, dietetics, cosmetology, cooking, agriculture (for feeding cattle) and even in construction (glue, paper and cardboard are made from it). Corn oil, grits, flour, silk and starch - all these products have become indispensable in human nutrition. In some countries, corn grits are as in demand as rice, wheat and buckwheat. Corn flour is a popular ingredient in skin masks, and corn oil is used for hair care.

There are quite a few varieties of corn, about 100 in total. Of the cultivated varieties, the most famous are: flint, starchy, waxy, sugar, popping, toothed and semi-toothed. The color of the cobs, depending on the variety of corn, can be white, yellow, pink, red, purple, blue and even black.

Composition and calorie content of corn

Corn is a source of valuable amino acids - lysine and tryptophan, which tone muscles and normalize intestinal function. Their importance for health is that the body cannot produce these substances on its own, so it must receive them from food. Corn contains 26 elements of the periodic table, vitamins A, E, C, K, PP and group B, pectins, as well as unsaturated fatty acids (linoleic, arachidonic and linolenic), which perform very important functions in the body, in particular, regulate blood cholesterol level. Small grains are especially rich in magnesium, which is necessary for maintaining health in old age, and vitamin B1: a 150 g serving contains 25% of the daily value of this vitamin. The yellow color of maize grains is given by the carotenoids zeaxanthin and lutein - natural dyes and valuable antioxidants that are also preserved in corn flour.

Maize contains a lot of fiber, which is necessary to maintain beneficial microflora and normal intestinal function. And the high content of dietary fiber (its presence is responsible for the fact that even well-boiled grains have to be chewed for a long time) allows you to quickly satisfy your hunger and maintain a feeling of fullness for a long time. Fresh, canned, and pickled corn have approximately the same calorie content - 119-125 kcal per 100 g.

The benefits of corn - beneficial properties

The advantage of corn is that both boiled and canned it retains most of its nutrients. Even the water in which the cobs were boiled has medicinal properties: it helps with stress, pancreatic diseases and metabolic disorders. Maize perfectly nourishes muscles, relieves joint pain, improves intestinal peristalsis, mobilizes the body's immune functions, prevents heart disease and malignancies, has a cleansing effect: it removes accumulated waste, toxins and radionuclides from cells, and protects the body from aging. Corn is useful for anemia, diabetes, allergies, liver diseases, gout, nephritis. Carbohydrates and B vitamins, which ripe fruits are rich in, are necessary for hematopoiesis, nutrition of nerve cells and normalization of blood sugar levels. Beta-carotene, which is abundant in yellow corn, is needed for good vision and healthy skin. Vitamin E is essential for a growing body.

Corn silk or “corn hair”, as they are popularly called, in the form of decoctions and infusions are used to treat diseases of the liver and genitourinary tract, and in the form of tea, traditional medicine recommends using them to prevent these diseases. Vegetarians are advised to include corn dishes in their diet; in terms of nutritional value, maize is equal to legumes. Corn, as a dietary product, is useful for people who want to lose excess weight.

Contraindications

Corn can be harmful to people who have gastrointestinal problems. Its consumption should also be limited if there is a tendency to thrombosis and increased blood clotting. Even absolutely healthy people should not consume boiled corn in large quantities, as this can cause stomach problems and headaches. It is worth saying that corn chips, cereals and popcorn often contain harmful artificial additives; as a rule, beneficial substances are completely absent in these products.

How to choose corn

The main thing is to choose fresh, not overripe fruits. Good corn has leaves that are uniformly green in color and fit tightly to the cob, the stigmas are golden in color, and the kernels are soft, cream or yellow, tightly packed together, unripe at the end of the cob. Uneven color of grains, mold on the surface of the fruit, black spots, bald spots, dry leaves, brown and dried stigmas indicate poor quality of the product. It is not recommended to buy boiled corn from your hands, because you do not know under what conditions it was prepared and stored.

When purchasing canned corn, first look at the manufacturing date. First, it must be the summer months when corn is in season. Only at this time can fresh and healthy fruits be preserved. If the product was made in spring or winter, it means frozen grains were placed in the jar. It is better to buy canned corn in glass containers.

The ideal product contains four ingredients: corn kernels, water and, in small quantities, sugar and salt. If you see preservatives or any other additives in the composition (which are completely unnecessary; corn can be perfectly stored without them), it is better to put this jar aside.

How to store corn

Fresh cobs should be stored in the refrigerator without removing the leaves, so they will last for several days. Frozen corn can be stored for up to three to four months, but only cobs of milky ripeness (not overripe) are suitable. They need to be cleaned of hairs and leaves, washed well, dried, put in bags and put in the freezer. Fresh cobs will last in the refrigerator for up to 3 weeks if they are processed as follows: remove the husks, cut off the “tassels” and place in water with salt and lemon juice for 20 minutes. After this, the grains need to be separated from the cobs, placed in a container, tightly closed and placed in the refrigerator.

The varieties of corn today are quite diverse, and therefore every lover of this crop will find an option to their liking. This plant is quite popular in our country - it is actively consumed as food on its own, and is also added to various culinary dishes. Cobs of the sugar variety are valued for their pleasant sweetish taste, nutritional value and many beneficial vitamins contained in its composition. If you wish, you can grow a tasty and healthy delicacy on your own plot. But to get a good harvest, you must choose the right variety for planting.

The homeland of this unique plant is South America, where it was grown for food several thousand years ago. A little later, the culture was brought to Central America, and after that it gradually spread throughout the world. The fruits of those ancient plants were significantly different from the cobs we see today. They were much smaller in size, had small grains and were almost not covered with leaves.

The homeland of this unique plant is South America, where it was grown for food several thousand years ago.

It was brought from his trip to America by Christopher Columbus, who was impressed by the pleasant taste and nutritional value of this crop.

The culture first appeared in Europe only in 1496. It was brought from his trip to America by Christopher Columbus, who was impressed by the pleasant taste and nutritional value of this crop, which in those parts was called maize. After Spain, the plant quickly spread to other European countries, including Italy, Germany and Austria.

In Russia, maize first appeared during the Russian-Turkish War, when the empire conquered Crimea. Due to the original affiliation of the peninsula on which the plant was cultivated to Turkey, in our country it was initially called Turkish wheat. Active cultivation of this crop in Russia began after the country's victory in the Russian-Turkish war and the conclusion of a peace treaty. The only territory where corn was purposefully grown was Bessarabia, from where it gradually spread to central Russia and Ukraine.

Now maize is the third most popular grain crop, which is actively grown in many countries around the world.

In Russia, this plant is grown on an industrial scale for agricultural needs and for cooking.

Nowadays, maize is the third most popular grain crop, which is actively grown in many countries around the world. In Russia, this plant is grown on an industrial scale for agricultural needs and for cooking. Canned products are produced from the grains of the crop, as well as tasty and healthy corn oil, the nutritional value of which is much higher than that of a product made from sunflower seeds. Bonduelle corn is especially popular in our country, which got its name because of the well-known brand that produces the canned product. Today, species under this name are very sweet and pleasant-tasting hybrids that are easy to grow and productive.

Types of corn, their characteristics and purpose

In addition to food or sweet corn, which is grown for culinary purposes, there are other varieties of this crop.

Each of them has its own distinctive characteristics and properties, and therefore is used in certain areas of industry. The most famous varieties:

Starchy. Corn starch is produced from the grains of this plant and is also used in the alcohol industry. It is characterized by a high content of starchy substance, which can reach 75% of the total composition.
Dentoform. This is the most common variety of this crop in agriculture. It is used to produce feed for small and large livestock, chickens, pigs and other livestock. Additionally, feed corn is used to produce cereals, alcohol and corn flour.
Bursting. The so-called “popcorn” is produced from this subspecies, which is widely distributed in the USA and European countries. In Russia, this type of plant is not grown purposefully, since it rarely takes root in our climate.
Siliceous. This variety is grown for the production of prepared snacks such as corn flakes and corn sticks. High-grade flour is also made from it. This is not the most common type of crop in our country, as it has low yields.

1.Starchy

2.Tooth-shaped

3. Bursting

4.Silicon

A separate decorative variety, bred by world breeders relatively recently, stands out. This is the only type of crop that is not intended for consumption, and its main feature is the spectacular appearance of the plant and cobs.

Varieties of different types of corn - how to make the right choice?

Today in the world there are more than 250 varieties of corn of various types. In order to correctly select seeds intended for use for specific purposes, you should familiarize yourself in advance with the characteristics of individual varieties. Currently, breeders around the world are actively developing new varieties and hybrids of corn, seeking to achieve maximum yield combined with endurance and resistance to climate change.

Denticulate and siliceous varieties and their types

It is one of the most common agricultural plants, with millions of tons grown annually. Its main area of application is animal feed. It is distinguished by its nutritional value, high starch content, low mealiness. The most common species and hybrids:

1.Pioneer

2.Spirit

3.Syngenta

The main advantage of tooth-like and siliceous types of culture is their versatility of use. Their properties allow the plants to be used for the production of animal feed, and ripened cobs can be eaten boiled, as their grains have a very pleasant taste.

In our country, sweet corn is most often used for culinary purposes, which is characterized by a high content of glucose and a small amount of starch.

In our country, sweet corn is most often used for culinary purposes.

The nutritional and beneficial properties of boiled cobs, combined with their pleasant taste, have won many lovers of hot salted grains. In order for the cultivation of sweet corn to bring a bountiful harvest, it is necessary to choose the right variety based on its characteristics, as well as taking into account the climatic conditions in the area where the site is located.

The most common sugar varieties:

Dobrynya. This is a very unpretentious sweet corn, which has an average yield. A distinctive feature of the variety is its thin skin, which gives the cobs a very delicate and pleasant taste after a short cooking time. Contains large amounts of sugar. Dobrynya is actively grown, both on an industrial scale for conservation and production of consumer products, and on private plots for personal use. The main condition that should be met when planting seeds of this species on a site is a sufficient amount of moisture. This plant does not like dry soil, and therefore, with low moisture content, it can produce less than expected yield.
Voronezhskaya 80-A. This is a Russian hybrid, which is distinguished by its early ripeness and productivity. Its main feature is its characteristic fruity taste, which is not found in any other variety. The hybrid is widely used in canning, and is also grown on an industrial scale, including for export abroad.
Excellent. This is another hybrid bred by Russian breeders. Easily adapts to the middle latitudes of our country, requires abundant watering and protection from drought. It is vulnerable to pests and diseases, and therefore seedlings need to be regularly treated with special compounds, as well as weeding the beds at least twice a week to get rid of weeds.

1.Dobrynya

2. Voronezhskaya 80-A

3. Excellent

Due to the high prevalence of all the varieties listed above, you can buy sweet corn seeds today in all cities of the country. In this case, you should choose only reliable and trusted manufacturers, because there is a risk of purchasing low-quality seed that will not bring a large harvest.

The basic technology for growing sweet corn on your own plot depends not only on weather conditions, but also on the specific hybrid or variety

The basic technology for growing sweet corn on your own plot depends not only on weather conditions, but also on the specific hybrid or variety.

In Russia, corn has recently begun to be grown for the production of popcorn. The country's breeders are actively developing new varieties and hybrids, trying to acclimatize the plant to the weather conditions of our latitudes. If you want to try your hand at harvesting such grains, you should be especially careful in choosing the variety for planting.

The most common bursting varieties and hybrids that grow well in Russian conditions:

1. Oerlikon

2.Dneprovskaya 925

Today, common types of common corn can be grown in the southern climate of Russia and in mid-latitudes. When preparing a garden for a crop, you should remember that it takes all the nutritional properties from the soil. That is why it is not recommended to plant any plants in the place where corn seedlings grew next year.

The right approach to choosing a variety, as well as adherence to known rules for planting and caring for crops, will allow the gardener to get a bountiful harvest.

The right approach to choosing a variety, as well as adherence to known rules for planting and caring for crops, will allow the gardener to get a bountiful harvest even with no experience. Nutritious and healthy grains will be an excellent addition to your family’s culinary diet, while being a source of many vitamins and substances essential for the human body.

When choosing a corn variety, carefully study the characteristics. The choice is made taking into account the intended purpose of the crop and the growing conditions. Among a wide variety of species, corn with certain taste qualities and ripening periods is selected. Varieties of fodder corn, for popcorn and for other purposes have been identified.

There are different types of corn, and it is impossible to single out one, the best. There is a large classification of grain crops. You need to select a suitable variety according to geographical features and weather conditions.

The intended purpose of the harvest plays an important role in choosing a variety. For example, only popping varieties of vegetables are suitable for making popcorn. Some types are suitable for canning, cooking or freezing.

For home cultivation in Russia, the following are considered the best varieties of corn:

The sweet variety Lakomka 121 is distinguished by early harvest ripening. From the moment of emergence of seedlings to ripeness, 65 days pass. The yield is high, the grains are yellow, the plant length is 18 cm.
Dobrynya is distinguished by large cobs with a sweetish taste. Plant height 160 cm, yellow grains. Harvesting begins after 70 days.

Spirit belongs to the early sweet crops. Harvesting begins two months after planting. The plant is unpretentious, reaches a height of two meters, the grains are large, rich yellow in color.
The Early Golden variety refers to plants in the early ripening period (90 days). The vegetable exhibits resistance to fungal diseases and produces a high yield. The cobs are small with yellow, soft grains.
Ice nectar is a late-ripening variety. It is characterized by high sweetness and numerous yields. The cobs are large, the grains are yellow, soft and juicy.

Other productive varieties and hybrids of cereal crops include: Sundance, Pioneer, Syngenta, Jubilee.

Corn: varieties and hybrids

Not only varieties, but also hybrids of corn have been identified. They are characterized by high resistance to diseases, rich yields, withstand weather changes, and the harvested crop is stored for a long time and does not spoil.

There are 6 main groups of sugar varieties of vegetables, which differ in the color and shape of the grains, as well as the structure of the cobs and leaves. Within each group there are types of high-yielding corn. Types of corn:

Sweet corn is used in cooking. The grains are nutritious and sweet, the outer shell is wrinkled.
The tooth-shaped type of vegetable is used most often for industrial purposes. A distinctive feature is the starch content of 75%, high glassiness and minimal mealiness.

The flint or Indian variety is not characterized by high yield, but has many other advantages: it tolerates frost well, is resistant to many diseases, and a strong stem protects against lodging. Ideal for animal feed due to the high starch content of the grains.
Mealy or starchy varieties of grain crops are rarely grown in Russia. It does not store well and does not withstand bad weather. The shell of the grains is practically absent, so harvesting is difficult, most of the cobs are damaged.

Waxy culture is rare. The grains have a characteristic waxy color, the skin is thin and smooth, and they contain 95% starch. Used as animal feed.
The popping type of corn is used to make confectionery. The starch content in grains is no more than 60%.

The most productive varieties of vegetables can be found among other groups. There are also semi-dentate, filmy, starchy-sugar varieties of corn.

Early corn

Early varieties of corn include plants that are able to form a crop in a short period of time, 11–12 weeks after planting. Suitable for regions where summer is short. It is better to plant seedlings in open ground. Varieties:

Early sweet hybrid Trophy F1 with a growing season of 75 days. The stem of the plant does not exceed two meters, the cob is small (no more than 22 cm). The plant is disease-resistant and tolerates drought well.
Jubilee F1 is distinguished by early ripening (81 days), rich taste, high yield and disease resistance. The length of the cob is 23 cm, the grains are yellow and sweet.

The early ripe hybrid Landmark F1 can be stored for a long time after harvesting, exhibits resistance to many diseases, the length of the cob is 21 cm, the grains are yellow and juicy.
The corn hybrid Ladozhsky 250 MB has medium-early ripening limits. The duration of the growing season is 105 days. The grains are tooth-shaped, yellow. The plant is 250 cm high. The hybrid is highly drought-resistant, does not lie down, and rarely gets sick.
Early ripening corn hybrids include Ladozhsky 191. Harvesting can begin after 95 days. The grains are tooth-like and siliceous, yellow in color. The stem of the plant stretches up to 250 cm. The hybrid tolerates cold well and is highly resistant to disease.

Early varieties of grain crops allow you to harvest the first harvest early, and they all have good characteristics.

Mid-season varieties of sweet corn

Medium-ripened vegetables are characterized by longer ripening periods. These varieties of corn tolerate short-term drought well, the crop is well stored and retains its taste in any culinary processing. Varieties:

Excellent quality and wonderful, sweet taste hybrid Sweetstar F. Plant height is about two meters. The length of the ears is 22 cm, the grains are amber-yellow. Shows good disease resistance.
The Maksalia corn hybrid is characterized by a medium-sized plant, the cob is elongated, the grains are tooth-shaped, yellow. The hybrid is resistant to many diseases and produces high yields.
The growing season of the Brusnitsa variety lasts 80 days. The length of the cob is 22 cm, weighs 200 g. The grains are juicy, yellow in color. High resistance to diseases.

Hybrid Favorit is demanding in terms of fertilizing and irrigation, is resistant to many diseases and is characterized by high productivity. Plant height 170 cm, cob length 19 cm, weight 200 g. The grain is bright yellow.
The varieties of corn for grain include Pearl with a sweet, juicy taste that does not change during cooking, freezing and canning. The height of the stem is 20 cm, the ear is 21 cm long. High resistance to disease and good shelf life.

Other popular varieties and hybrids of vegetable grain crops with an average period of harvest ripening include: Delicatessen, Rusalka, Spirit F1.

The most productive late varieties

Vegetables with late harvest ripening periods are highly resistant to various unfavorable factors. The most productive late-ripening varieties of corn include the following:

The growing season of the Polaris hybrid is 105 days. The crop is demanding on fertilizing and irrigation, does not tolerate cold, but is resistant to diseases and lodging. The height of the stem is 200 cm, the length of the cob is 24 cm, the weight is 330 g. The grain contains a lot of sugar, is yellow in color, and is covered with a thin shell on top.
The Bashkirovets hybrid begins to ripen after 140 days. The seedlings do not tolerate frost well. The plant reaches 280 cm, the length of the cob is 23 cm, the weight is 350 g. The grain is large, smooth, light yellow in color. The culture is rarely affected by various diseases.
Russian bursting 3 requires 95 days to mature. Plant height is 180 cm, cob length is 20 cm, weight is 250 g. Productivity is average, it is resistant to diseases. Used to make popcorn and cereal.

All varieties of grain crops have a high sugar content and are distinguished by soft and juicy grains.

Corn for popcorn

Certain varieties of the crop are chosen for popcorn. The grains of this group of vegetables have thin walls; inside they contain a drop of water with starch, which turns into steam when heated. As a result, the grain bursts under pressure.

The following varieties of corn are used for cooking: Lopay-lopai, Ping-Pong, Vulcan, Zeya Krasnaya, Gostinets, Vnuchkina Joy.

Characteristics of corn varieties for popcorn:

The ripening of ears of the Oerlikon species begins after 105 days. Plant height 220 cm, cob weight 120 g, grains large, yellow. The variety is characterized by high cold resistance and disease resistance.

The Vulcan variety is resistant to many diseases, drought, and cold. Plant height 200 cm, cob length 21 cm. The grains are small and yellow.
The beautiful Zeya Red variety is distinguished by burgundy-red grains and early ripening (80 days). The plant grows up to 180 cm, the length of the cobs is 20 cm.
An early ripening vegetable variety for popcorn, Vnuchkina Joy, is distinguished by its early ripening period, on average 72 days are enough. The plant reaches a height of 160 cm. The cobs are small, their length is 11 cm, weight is 230 g. The grains are small, orange in color. The variety is resistant to diseases and produces consistently high yields even under unfavorable conditions.

The popping crop is demanding in terms of watering, fertilizing and air content in the soil. Therefore, it is necessary to regularly carry out harrowing, loosening, and weeding.

Krasnodar corn

The best varieties of grain vegetables for open ground are widely introduced into production and are successfully grown in regions with hot climates. All of them are characterized by high, stable yields and tolerate insufficient soil moisture and drought:

The mid-early type of plants includes corn seeds of the Krasnodar 291 variety. The growing season lasts 108 days. The productivity of the hybrid is high. The grains are tooth-shaped, yellow. The height of the plant is 190 cm, the cylindrical ear weighs 300 g. The hybrid is resistant to disease and drought.

Corn Krasnodar 194 MV has an average yield. Cultivated for grain and silage. The main characteristics of the corn variety Krasnodarsky 194 include: the cob is cylindrical in shape, the grains are tooth-like and siliceous, the plant grows up to 250 cm. The description of the hybrid notes high resistance to lodging, cold and disease.
Krasnodar 377 AMV belongs to the mid-season type of plants with a growing season of 113 days. Plant height 250 cm. The grain is yellow, tooth-shaped. The cob weighs approximately 370 g. The hybrid tolerates drought well and is resistant to disease.

Other varieties of Krasnodar corn include: hybrid Krasnodar corn, Krasnodar sugar 250, Krasnodar 436 MV, Krasnodar 303 TV.

Feed corn varieties

Feed corn is grown to feed domestic herbivores. The plant should be distinguished by massive greenery and you don’t have to wait for the cobs to fully ripen. The following seeds are considered the best varieties of fodder corn:

The vegetable hybrid Pearl is characterized by high yield, medium-early ripening time (82 days), and is resistant to many diseases.
Adewey hybrid corn seeds are grown for grain and silage and are suitable for early sowing. Plant height is 270 cm, the cobs are elongated, the grains are flint-toothed. The hybrid is resistant to lodging, drought, and disease.
Saratov sugar is a medium-sized variety of the crop, stem height 150 cm, characterized by early ripening. The variety is valued for its resistance to drought, cold, and disease.
The best variety of fodder corn is Aurica. Plant height 170 cm. Belongs to early ripening varieties. Weakly affected by fungal diseases.

What other varieties of corn are there that can be grown for animal feed? The following feed varieties are popular:

The high-yielding, early-ripening hybrid Golden Fleece is resistant to major diseases and is resistant to lodging. The culture requires heat, watering and fertilizers.
Plants of the hybrid Kuban early ripening grow up to 170 cm. They are distinguished by high silage yield.
The early ripening hybrid Viola is characterized by high silage yield. The hybrid is resistant to lodging and diseases. The height of the stem is 2 meters.

There is a variety of elite DKS corn hybrids from the manufacturer Monsanto. All hybrids are suitable for growing for silage, following traditional soil cultivation techniques.

White corn varieties

The white variety of the vegetable is a hybrid. The sweet grain is white and small in size. The plant itself grows up to two meters, the leaves are long and pointed. Kinds:

Thompson Prolific is a high-yielding crop from North America. The plant grows up to 3 meters. The length of the cobs is 42 cm. Large grains are white. Most often grown to make flour.
The Snow Avalanche hybrid is an early-ripening, medium-sized, high-yielding crop. The white beans are sweet and juicy. The hybrid tolerates drought and cold well.

Mid-season vegetable variety White Cloud, intended for the production of popcorn. The plant is medium-sized, the length of the cob is 22 cm. The variety is resistant to southern helminthosporium.
The early-ripening hybrid Snow Queen is intended for cooking and baking. The plant exhibits high resistance to disease, the height of the stem reaches 180 cm. The length of the cobs is 18 cm, the grains are white with a high sugar content.

Other varieties of varieties with white grains include: Sugar Queen White, Popsicle, Ice Nectar, Snow White.

Japanese corn

Among other varieties of grain crops, Japanese corn stands out, which is more of an ornamental variety. The subspecies is distinguished not only by the unique color and shape of the cobs, but also by its beautiful leaves.

The cobs are suitable for eating at the stage of milky ripeness, but they are uneven in shape and the grains are small. Japanese corn seeds are most often dark red in color, the cobs are small and elongated.

Pearl miracle corn is distinguished by beautiful, decorative foliage with multi-colored stripes. The plant reaches a height of 160 cm. Mature cobs can be eaten and used to decorate a room. A crop grown in open ground is demanding on heat and soil composition. Does not tolerate drafts and strong winds.

Variety Bonduelle

In fact, there is no such variety of corn. Bonduelle is the name of a brand of canned products that combines sweet types of vegetables: Trophy F1, Spirit F1, Dobrynya F1, Bonus.

A sweet, coarse-grained variety of corn, Bonduelle, is intended for cultivation in central Russia. Most of the crop's hybrids are distinguished by high yields and excellent taste. Cobs with sweet grains can be eaten both fresh and cooked.

To grow corn with good yields, it is necessary to establish a sufficient watering regime and fertilizing. You can select Bonduelle varieties with different harvest ripening periods and taste qualities.

Corn for cooking

For cooking, you need to choose not fodder varieties of corn, but a sugar variety at the stage of milky ripeness. The color of the grains should be milky yellow or golden. It is best to choose sugar corn varieties for cooking: Spirit, Voronezhskaya 80, Pioneer, Ice Nectar, Jubilee, Early Zolotaya, Lakomka.

You can cook the vegetable in a saucepan, slow cooker, oven, or microwave. The cob does not need to be peeled before cooking, just remove the top leaves. Cobs of the same size are placed in cold water for a while and only then begin cooking. Then they are transferred to new cold water and put on fire. Salt and sugar are added 15 minutes before cooking.

Young corn takes 20 minutes to be fully cooked. Ripe vegetables are cooked a little longer, about 40 minutes. Readiness can be judged by the softness of the grains; if they are easily pierced with a fork, then you can drain the water. After which the pan with the vegetable is wrapped in heat for another 30 minutes.

Dentoform and semidentate

In varieties of toothed corn (Sterling, Syngenta, Dneprovsky 172 MV, Krasnodar 436 MV, Kadr 443 SV), the grains have an elongated shape with a characteristic depression at the top, which is formed during the ripening stage. In outline they resemble a tooth. This group of plants includes varieties and hybrids with yellow and white grains. Most often, varieties with late harvest ripening periods.

The semi-tooth crop was obtained by crossing flint and dent corn. This group is distinguished by varieties with high yields. The plant can be used to produce animal feed, and the cobs are allowed to be eaten.

Siliceous

The shape of siliceous corn grains is round, the top is convex, the surface is smooth, glossy. The color can be lilac, chocolate, variegated or yellow. A distinctive feature is the content of a large amount of starch.

The most popular types of flint corn include: Voronezhskaya 80, Voronezhskaya 76, North Dakota, Cherokee Blue, Ornamental Congo. All varieties are characterized by high yields, resistance to diseases and changes in air temperature.

Hybrid phenomenon

The corn hybrid SI Phenomenon has a medium-early harvest ripening period. They are grown to produce animal feed, as well as grains. The grains are tooth-shaped, orange in color, and have a starch content of 72%. The plant exhibits high disease resistance.

Other characteristics of the Phenomenon hybrid include: large cobs with a large number of rows, grains quickly give up moisture during the ripening process, the root system develops quickly. The plant exhibits high resistance to drought, frost, and lodging.

Pioneer and its hybrids

A well-known manufacturer of corn seeds is the Pioneer company. The produced plant varieties are grown in any climatic conditions, they show resistance to common diseases of grain crops and allow for a rich harvest. The grains on the cobs are elongated, large, tooth-shaped. The shell has a medium degree of hardness.

The most popular Pioneer corn hybrids include: PR38D93 Anasta, 3893 Clarica, Pioneer 37D25 and 39F58. Characteristics of varieties:

Flinty-toothed variety Pr39B29 FAO 170 with very early ripening. Grown for silage and grain. The pulp of the grains has a high starch content; they quickly release moisture during the ripening period.
Elita FAO 210 is characterized by rapid growth, resistance to adverse factors and diseases, and adapts well to any soil composition. The grain is of the siliceous type and is characterized by high moisture release during ripening.

Costella FAO 220 is a low plant. The grains are of the flint-tooth type with a high starch content. The hybrid is resistant to major diseases and adapts to any soil composition.
The mid-season hybrid Klarika FAO 310 is characterized by high yield. The type of grain is tooth-like, it releases moisture well during the period of maturity. The hybrid has good drought resistance and disease tolerance.
Mid-late hybrid PR 38D93 Anasta with high yield potential. The grains are distinguished by high moisture release and are of the tooth-like type. Shows resistance to many diseases.

Due to the high content of nutritional components in Pioneer corn, it is used to produce feed for herbivores, and is also used in the food industry for the production of flour, cereals, and canned products.

Membranous

All varieties of hulled corn are of no nutritional value, so variety is very poor. Corn is grown only for silage, for the sake of green mass. The variety of the crop is widespread in Africa, where it is used as food for herbivores.

The homeland of the filmy variety of the plant is South America. The grains are no different in color and shape from other types of corn.

A characteristic feature is the presence of scales that cover the entire cob and each individual grain.

Waxy

Waxy corn varieties are distinguished by a matte, smooth surface of the grains. The outer shell is opaque and dense. The pulp is mealy and sticky, since the starch of the pulp consists of almost 100% amylopectin.

Description of varieties:

Mid-season strawberry crop is an ornamental plant, but the cobs can also be eaten. The taste is pleasant and slightly sweet. Ribbon-shaped leaves with white stripes. The ears are red-burgundy in color, 7 cm long. Plant stem 150 cm.
The mid-season variety Mother of Pearl reaches a height of 220 cm. The cobs are pyramid-shaped, 14 cm long. The grains are oblong, gray, lilac-white and pearlescent in color.
Oaxacan red corn is an early maturing crop (90 days). Plant height 2 meters. The cob is round in shape, 20 cm long. The medium-sized grain is red in color and tastes juicy and sweet.

The kernels on an ear of waxy corn can vary in shape and color. The main purpose of a mature harvest is its further processing into starch.

25.08.2015 Vladimir Zuikov Save:

Dear friends! As promised, I devote today’s article to choosing delicious corn to eat raw. Yes, yes, raw, not boiled! The Internet will offer you a sea of tips and recipes for corn that needs to be boiled. But almost no one knows or talks about the fact that raw corn is edible. And there is absolutely no competent information on how raw foodists should choose it and eat it.

I have three years of experience in choosing and eating raw corn, I have seen a lot of different varieties, made mistakes, found solutions. As a result, I have accumulated a lot of experience in this matter. And today I will share all this knowledge with you, dear Reader. The idea for the article came by accident. Thanks to our reader Lola for her comment.

So, I’ll start revealing all the secrets. First, I’ll tell you a simple theory without which it’s impossible, I’ll show you the varieties, I’ll give you my comments and advice, and at the end I’ll provide you with a visual video that we shot for you together with Pelagia. There will be a lot of interesting and useful things. Make yourself comfortable. For convenience, here is a short summary of the article:

What kind of corn is on sale?

There are many different varieties of corn sold, below I will show in pictures both the best and the worst for eating. But all corn is divided into 4 types:

feed (commodity);
canteen (food and sugar);
for popcorn;
for treatment (hard, usually red or purple).

We will not consider medicinal corn. Used in folk medicine, it is not suitable for food. It is also not suitable for raw foodists for popcorn.

So let's talk about commercial corn first. This is the most popular and inexpensive corn, which is sold everywhere. It is also called fodder, and is used for livestock as feed. It is given to animals when it is already well ripened (already husked grains are sold in buckets at the market). Unripe cobs are sold to humans for food, when the grains have not yet had time to ripen. It looks like this:

This corn contains a lot of starch. Its taste is low, even when boiled. In the first year of the raw food diet, I unknowingly bought exactly this kind of corn and ate it raw. It tastes too starchy and sometimes even tough. It is easily distinguished by the color of the grains. It is usually orange, but can also be tinged with bright yellow.

Now let's look at table corn. From my practice, it is divided into 2 subtypes. This is food and sweet corn. Food usually has an unsweetened, neutral taste, juicy, and not very starchy. This type of corn is not very different in length and shape from feed corn. The main difference is the color of the grains. They are pale yellow, sometimes milky yellow. It goes on sale a little later than the feed one (for us it’s the end of July). It looks like this:

There is another subspecies of edible corn. Its cobs are small, not long, quite thick, and always with grains tightly pressed to each other. It is yellow or bright yellow in color. It comes two to three weeks after the start of the corn season. I like it best, it fills me up well on the cool days of late summer. It looks like this:

Another subspecies of table corn is sweet corn. The taste is sweet or slightly sweet, juicy. The cobs are thick, the grains are plump and quite large, pale yellow or yellow in color. Appears in early August and early autumn. First the shorties appear, then the Bonduelle varieties.

I would like to note that Bonduelle varieties of corn from our fields can be purchased almost until November. Bonduelle may not be sweet, but it does have a lot of sugar. Next I will teach you how to choose good ones. Now look at the photo. On the first - shorties from the end of August, on the second - bonduelle from mid-October:

Now some information for those who eat boiled corn. When boiled, it is practically not digestible and clogs the intestines more than it brings benefits. Therefore, if you eat boiled food, then know the following. It is better to take table varieties, although they are more expensive + they are a little more difficult to buy. After all, look for yourself, the feed needs to be cooked for at least two hours. And what will be left in it after this? The table food is cooked for 15-20 minutes (although why cook it?). I hope it's clear.

How to choose delicious corn to eat?

I think the theory is enough. If something is not clear - there are comments under the article for this - ask. Now let's move closer to practice. We will choose table corn: sweet and edible. So, what should you pay attention to first?

1. Corn kernels should be juicy, tightly adjacent to each other, and easily pressed when pressed with a fingernail.

2. The color of good corn kernels is usually yellow or pale yellow. Orange grains are a sign of overripe or even fodder corn. Also, do not take under-ripe corn with kernels that are too pale in color. Or when the grains of one cob are different in color and size. For example, I once bought this:

3. In general, it is not always easy for an inexperienced person to determine the ripeness and taste of corn by the color and size of the grains. Therefore, it is advisable to try corn before purchasing. Ask the surprised seller for permission to break it off or bite it yourself (preferably at the base of the cob).

If they don’t let you try, you shouldn’t take a pig in a poke. At the very least, you can buy 1 cob and bite it immediately on the spot, and then decide to buy more. You should like the taste of corn, it should be juicy and easy to chew. Dry and hard in taste, it is naturally not suitable for eating.

4. The cobs must be “dressed” - that is, in leaves. And these corn clothes should not be damaged or too dry. Do not take one that has already been cleaned for two reasons:

it will be worse stored in your home and dry quickly;
movers and sellers touched her with dirty hands, which 100% used for money and possibly even their genitals (don’t ask me how I know this).

5. Corn cobs can be damaged by pests - birds, fungi, rot. Therefore, inspect the places of damage under the “clothes” of the cob. If necessary, unfold and look. Damage most often occurs at the tip of the cob and may include the following:

smut - a mucous spot of a pale color, swelling of the grains is possible;
pink rot - a white coating on grains with pink spores, the grains crumble easily and are usually brown in color;
bacteriosis - brown spots with depressions in the grains at the tip;
eaten by a goose, usually a large green or white one;
pecked by birds - there are not enough grains, they are damaged; as a result, bacteria develop in places of damage;
crushed, hit, torn off long ago.

Don't take such cobs! Especially those affected by mold. If fungi are present at the tip of the corn, then their spores have already spread throughout the entire cob. Molds produce toxins that are dangerous to humans. And since we eat corn raw, fungi can easily begin to attack internal organs, in some cases causing liver cancer and even death. Therefore, do not take spoiled corn, even though it is cheap.

6. Always take your corn fresh. No more than 5-7 days should pass from the moment of picking to eating. Freshness can be indicated by the color of the outer leaves of the cob. They should be green ideally. But closer to autumn, late varieties may also be dried out. The main thing is that they are not affected by fungus. Also pay attention to the dents in the grains - there shouldn't be any. Here is an example of overripe, tasteless corn:

7. Do not take imported corn from stalls, resellers, supermarkets, or along highways. It usually has a not very pleasant smell, sometimes synthetic. There may also be GMOs (if they are imported from China, the USA and India). And I’m generally silent about that supermarket one that comes in thermal packaging. She is scalded and stuffed with chemicals. It’s better to take your own from your native fields, located not too far from your city. But even here you need to be very careful, because farmers often use pesticides (especially in industrial fields).

Buy from trusted people. Where can I get these? Make acquaintances, because without useful contacts, buying natural products is much more difficult and more expensive.

Pelagia and I are just borrowing from a private person who grows good corn. He always sells it to us cheaper, as regular customers. Usually we take a whole package, for 3 days or a week. Here, for example, is one such purchase:

Now I suggest you watch our video on choosing corn, where an example shows what to look for, as well as interesting tips on choosing cobs.

How to eat corn raw?

1. You need to peel the cob immediately before use. And do not store corn for a long time, because within a few days after picking, sugars begin to turn into starches.

2. The best time to eat corn is lunch (from 12 to 15 hours). It is better not to eat it at night.

3. Chew the grains very carefully so as not to clog the intestines. Here's a video of Pelagia and I eating corn. Delicious, as we remind:

5. Corn is intended to be eaten monotrophic. It’s better not to mix it with anything, but eat it just like that. So that it is well digested.

6. If you still bought corn that is not the softest, put it in water. Soak in the evening, and by 11 o'clock in the afternoon it will be ready. Press it down with a plate on top so that the entire head of cabbage is under water. I did this once when, out of inexperience, I bought dried corn. The taste certainly hasn’t improved, but soaked corn is easier to chew and digest.

7. Don't eat too many cobs at once. Yes, it is very tasty, but think about your stomach. 5-7 pieces at a time maximum (depending on size). Preferably 2-3, it fills you up well, so you shouldn’t overeat.

This is corn in its raw form. Dear Reader, was everything clear? If you have questions or suggestions, you are welcome to speak out in the comments. I will be glad to answer and tell you what interests you.

P.S. At the dacha we also plant some sweet corn to eat there. Of course, the land is greatly depleted, so we buy the bulk. Here is a photo of corn thickets from this year, 2015. How do you like them? We look forward to your comments on today's article!

P.S.S. So we launched our video channel on YouTube, as Pelagia announced. We recommend that you subscribe so as not to miss new interesting videos from us. See you later!

ZY Subscribe to blog updates– there is still a lot of interesting things ahead!

Corn (or maize in other words) has long become one of the most cultivated crops on the planet. Its popularity lies in the rich complex of vitamins and minerals contained in this cereal, its undoubted medicinal qualities for the body, as well as its ease of cultivation.

It is widely used in the food, textile industries, livestock farming and other areas.

Botanical varieties of corn

Over the centuries-old history of its existence, this cereal has been cultivated on different continents, in different climatic conditions, so today there are many high-yielding varieties. Depending on the structure of the cob, grain quality and composition, it is customary to divide this crop into several botanical species:

This classification was developed at the turn of the 19th – 20th centuries. F. Kernike, Stervant and N. Kuleshov studied maize.

Varieties of cereals by color and size

In addition to the well-known classification, there are other varieties of this cereal, differing not only in the shape and quality of the grains, but also in color and cob size. In accordance with this parameter, the following are distinguished:

so named because of the characteristic color of the cob. Its color is given by a record amount of anthocyanin, a powerful antioxidant that prevents the development of tumors and diseases of the cardiovascular system.

It reduces high blood pressure and cleanses blood vessels. The cereal is widespread mainly in South America, in Peru and Mexico, where it has been cultivated for many centuries;

It got its name because of the blue color of the mature cobs. It is sometimes called lilac or purple maize because of its transitional coloration. Blue corn contains a huge amount of anthocyanins, which determines its antioxidant and antitumor properties.

Blue corn is widespread mainly in North America, where it is used to make blue chips and popcorn, which are very popular among Americans. Additionally, blue corn is widely used in Mexico to produce a local fermented alcoholic beverage;

Like other colored types of maize, it is grown in South America, in Peru. It owes its black color to the same anthocyanin found in the red and blue varieties. Black corn is rich in minerals and vitamins, as well as proteins and essential amino acids. Not only the grains, but also the stigmas have healing properties.

They are brewed and used as tea for many ailments. Black corn is widely used in the alcohol industry to produce the Peruvian alcoholic drink chicha morada.

Among the Peruvian Indians, black corn initially ripened with small (no more than 4 cm) cobs, but many centuries of selection were able to change not only the taste of maize, but also make the plant tall (about 2 meters) with strong, large cobs (up to 30 cm). Black corn tastes no different from the sugar corn that Europeans are used to;

is a very beautiful hybrid, ornamental corn, bred by American farmer Carl Barnes. He crossed different colored species of maize through open pollination and eventually obtained specimens that were unusual in color.

Their uniqueness lies in the fact that one cob contains multi-colored grains. Colored corn is suitable for making popcorn and decorative decorations. It is not eaten boiled, as it consists of 80% starch. This is corn, the seeds of which are more valuable than other colored types;

is a dwarf variety of common grass. Mini corn reaches a length of no more than 10 cm. Then it is collected and sent for processing. It is valued for its miniature grains and milky taste. Mini corn is grown mainly in Thailand. Its composition is rich in vitamins of group B, as well as A, D, K, E.

Mini-corn is widely used in cooking in Eastern countries. It is used in the preparation of various dishes, most often dietary. Its use helps cleanse the body of toxins, so mini corn has long become an indispensable product in dietary nutrition.

Corn seeds of different colors are not cheap. Usually they are difficult to find for sale on a wide scale, but on the Internet on many sites you can find advertisements for the sale of seeds.

All of the listed types of corn have varieties cultivated for different purposes. There are about three hundred of them in total.

Varietal varieties of cereals

The best varieties of corn must be resistant to the vagaries of climate, temperature changes, soil characteristics and other unfavorable factors.

One of the main categories for classifying maize into varieties is the time of ripening. There are early-ripening, mid-ripening and late-ripening varieties of corn. Mostly they are all corn hybrids, i.e. those that were artificially bred by breeders to improve the quality of the cereal.