Perhaps
no other food has been more closely identified with the Americas than
corn.
Both the
Mayan and the Olmec civilizations that date back to 2000-1500 BC in
what is now Mexico and Central America (commonly called Mesoamerica)
had not only adopted maize as a staple food in the diet but had also
developed a reverence for maize that was expressed in everyday
rituals, religious ceremonies, and in the arts. The first
domestication of maize in Mesoamerica actually dates back even
further, to 9000-8000 BC. Corn was equally valued by Native American
tribes living in North America, although tribal wisdom about corn was
largely ignored by European colonists in the 15th and 16th centuries
AD.
By the
time Columbus and other explorers arrived in North America, corn was
already an integral part of Native American cuisine. However, many
colonists ignored Native American traditions related to corn -
including the pot ash tradition - and later fell victim to the
vitamin B3 deficiency disease called pellagra. (When cooking
corn and cornmeal, Native Americans had developed a practice of
incorporating ash from the fire into the food, and the mineral mix in
this ash increased the bioavailability of vitamin B3 from the corn.
The addition of lime in the form of calcium hydroxide to tortillas
still serves this purpose today.
While
the average U.S. adult does not share the reverence for corn that
characterized the practices of Native Americans and indigenous
peoples of Mesoamerica, there is still an amazing influence of corn
on the U.S. diet. Forty percent of all processed, pre-packaged foods
sold in U.S. groceries currently contain some processed component of
corn, although this component is most often high fructose corn syrup
(HFCS). Per capita consumption of corn in all forms is approximately
160 pounds in the U.S. (and approximately 60-65 pounds come in the
form of HFCS). U.S. farmers grow about 40% of all corn produced
worldwide. An important region of the U.S. is still identified as the
"Corn Belt." This region is typically defined as including
Iowa, Illinois, the eastern parts of Nebraska and Kansas as well as
North and South Dakota, the southern part of Minnesota, and parts of
northern Missouri as well as Ohio and Indiana. However, Iowa,
Illinois, Nebraska and Minnesota remain the top producers of corn in
the U.S. and provide over 50% of all U.S. corn crops.
An
increasing trend in U.S. production of corn has been cultivation for
non-food purposes. Addition of ethanol to gasoline and biofuel
production have been two important factors in the shift away from
food-based cultivation of corn. The cultivation of corn for ethanol
production has also led to an increased supply of ethanol by-products
that have found their way into the marketplace. An example here is
distillers dried grains, or DDGs. DDGs have already become an
important part of livestock feed, along with other corn components.
Along
with the United States, other important commercial producers of corn
currently include China, Brazil, Mexico, Russia, Ukraine, Romania,
and South Africa.
Southwest
Corn Skillet
Copyright
2012, Christine's Pantry. All rights reserved.
Ingredients:
1 pound
ground beef
1 cup
cooked elbow macaroni pasta
1 medium
onion, chopped
1 red
bell pepper, chopped
2 (8 oz)
cans tomato sauce
1 (15.25
oz) can corn, drained
salt and
pepper, to taste
1/4 cup
shredded cheddar cheese
1/4 cup
shredded monterey jack cheese
1
tablespoon garlic, minced
1/4
teaspoon crushed red pepper
Directions:
Cook
pasta according to package directions.
In
skillet, over medium heat, add ground beef, salt and pepper, stirring
occasionally, cook about 8 to 10, until no longer pink. Add onions
and peppers, stirring, cook about 3 minutes.
Add
tomato sauce, corn, garlic and crushed red pepper, stirring, heat
through. Stir in pasta. Sprinkle cheese. Enjoy!
You
may also like these recipes:
I cant get enough Southwest recipes these days just love the food this sounds great!
ReplyDeleteMmmmmm...this sounds like a wonderful, one pot dinner!
ReplyDeleteThis is a great time of year for a dish like this.
ReplyDeleteCorn is certainly a major foundation of food culture here!
ReplyDeleteThis looks so good. Homey, comfort food!
ReplyDeleteI so love good corn! This looks easy and delicious--I'll try this the next time we get good fresh corn.
ReplyDeleteWhat a great post ... I love corn and food history :-)
ReplyDeleteSounds yummy! I was wondering what to do with the hamburger in the fridge and I think I'll be doing this tonight :)
ReplyDelete