Corn: The Staple Crop with a Dark Side
Corn has been a staple crop for thousands of years, dating back to its cultivation in southern Mexico around 9,000 years ago. It was widely grown throughout North and South America when Europeans first arrived, and later transported to Europe by Columbus on his return journey. Today, corn is grown on six of the seven continents and accounts for over half of all food crops worldwide.
Corn is a versatile crop that appears in many end products, including sweet corn, polenta, livestock feed, corn oil, corn starch, fuel (ethanol), bioplastics, snacks, cereals, chips, alcohol (whiskey and bourbon), tortillas, masa for tamales, and high-fructose corn syrup. However, high-fructose corn syrup has been linked to long-term health issues due to its ability to interfere with insulin production.
A healthier option is sweet corn, which can be grilled or boiled and served as a side dish. A recipe for Hoss's Grilled Southwest Corn Salad features grilled corn kernels mixed with diced red pepper, green pepper, jalapeños, green onions, Italian parsley, vegetable oil, olive oil, white wine vinegar, and seasonings. The salad is chilled overnight before serving with tortilla chips or as a side dish.