Kernel of Truth

One of the most important cereal crops in the world, corn–or maize, as it’s also called–originated in Central and South America, likely the hybrid of a wild ancestor and a related plant called teosinte. The oldest recorded remains of corn’s wild ancestor are pollen grains discovered during excavations in Mexico City. Those remains are about 70,000 years old, predating humans’ arrival in the region.

Conventional wisdom holds that Christopher Columbus discovered corn in 1492 in the New World and took it to Spain, where it rapidly spread throughout Europe to Africa, the Middle East, India and China.

Another school of thought contends that maize arrived in the Old World before 1492. The proponents of this theory cite the earliest recorded European references to maize, which give it such names as “gran turco,” as evidence that corn had arrived via the Middle East. Moreover, archeological evidence indicates that corn reached Papua New Guinea by way of Polynesia about 1,000 years ago. Once there, corn could have migrated westward through Southeast Asia and been taken by Arabs to Africa.

Regardless of how it spread throughout the world, corn is a tremendously versatile and popular food. This was evident to the ancient American Indians, for whom maize was a staple. The Aztecs and Mayans treated corn with alkali, considerably improving the quality of its protein.

Today, corn takes many forms. Besides fresh corn, there’s cornmeal, the basis of cornbread and such delicious starches as Italian polenta, and, in conjunction with other flours such as wheat and rye, hybrid loaves. Tortillas, flat, unleavened bread made from ground maize, are a staple in South and Central America. There’s also corn syrup, used as a sweetener and thickener; hominy, hulled, dried and ground corn kernels used in puddings, breads and grits; corn-based breakfast cereals; and popcorn. More exotically, there’s kenkey, a Ghanaian dish of fermented maize balls steamed in corn husks and served hot with pepper fish; atolea Mayan drink made from ground maize; succotash, corn kernels mixed with lima beans; and scrapple, a savory Pennsylvania Dutch loaf made with pork and cornmeal, chilled, then sliced, fried and served hot.

Southwestern Caesar Salad with Spice-Rubbed Steak

Cilantro, jalapeno, corn and tortilla chips lend a tantalizing Southwestern U.S. accent to this caesar salad. Paired with strips of spice-jazzed steak, it’s a light and satisfying meal.

INGREDIENTS:

2/3 cup chopped fresh cilantro
1/4 cup light sour cream
1/4 cup fresh lime juice
1/4 cup grated Parmesan cheese
2 cloves garlic
4 green onions, coarsely chopped
1/2 tsp salt
2 anchovy fillets (optional)
1 small jalapeno pepper (or more to taste), seeded
1/2 cup olive oil
8 cups torn romaine lettuce (about 1 head)
1 sweet red pepper, seeded and diced
1 1/2 cups frozen corn
1 tbsp oil
24 tortilla or nacho chips

Steak:
2 tsp chili powder
1 tsp each ground cumin seed and coriander seed
1/2 tsp each salt, pepper and sugar
1 lb 3/4-inch-thick top sirloin or other grilling steak

METHOD:

1. In blender, combine cilantro, sour cream, lime juice, parmesan cheese, garlic, onions, salt, anchovy (if using) and jalapeno. Process until finely chopped. With motor running, slowly add oil and blend until smooth. Refrigerate in airtight container for up to 24 hours. In sealed plastic bag, combine lettuce and red pepper. Chill until serving time.
2. Preheat oven broiler.
   Mix chili powder, cumin, coriander, salt, pepper and sugar. Rub onto both sides of steak. Lightly brush corn with oil. Lightly oil grill pan and place on stove over medium-high heat. Place frozen corn in grill pan and cook until slightly caramelized, about 15 minutes. Place corn in bowl to cool.
3. Place steak on broil pan and cook, on top oven rack, for 3 to 5 minutes per side for medium-rare or until desired doneness reached. (Steak can also be cooked in grill pan, on the stovetop, over medium-high heat). Remove steak and let stand for at least 5 minutes.
4. In large bowl, toss together lettuce, red pepper, corn and enough dressing to coat well. Divide salad among 4 dinner plates. Slice steak into half-inch strips and arrange on salad. Drizzle some dressing over steak. Garnish with chips. Dip any remaining chips into dressing.

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