A Delicious Side Dish!

Linda Rossi and granddaughter, Madison

Useful Corn Information

"As a crop, corn dominates American agriculture, with production more than double that of any other. Corn is planted on roughly 70-80 million US acres annually, with an annual production of about 9 billion bushels and a value of 30 billion dollars (production and value vary from year to year). The humble kernel of corn finds its way into your life as edible and inedible products, including rubber, plastics, fuel, clothing, food additives and adjuncts, and literally thousands of other forms. Corn is also our chief crop export, with total bushels exported in excess of total bushels used domestically for food, seed, and industrial purposes. Over half of the crop, however, ends up as feed for domestic livestock.

Corn production is measured in bushels, a term that equates to a quantity equal to 56 pounds of shelled grain (removed from the cob). A single bushel of corn contains roughly 73,000 kernels, each of which can produce a plant bearing one or more ears, each of which in turn can produce roughly 800 new kernels. Each year, United States farms harvest many hundreds of trillions of kernels, to be used as food for humans and animals, to produce raw materials for manufacturing other goods, and for export."
Source: USDA

A typical bushel of corn weighs 56 pounds and contains approximately 72,800 kernels. Most of the weight is the starch, oil, protein and fiber, with some natural moisture.

Creamed Corn

From Chef Michael Rossi

Served as a hot side dish
with meat or poultry


8 ears - Fresh Corn, Yellow or white on the Cobb, husks removed and cleaned of silk (Frozen Corn on the Cobb can be substituted

8 ounces - Heavy Cream

1 each - Yellow Onion (small diced)

1 each - Celery (small diced)

1 each - Carrot, small, peeled and diced

1 ounce - Extra Virgin Olive Oil

to taste - Salt and Pepper


Divide the corn in half, cutting the kernels off of four of the ears and grating the other four ears.

In a medium saucepot, add the olive oil and sauté the onion, carrot and celery for 2 minutes over medium heat.

Add the corn kernels and sauté for another minute.

Next add the grated corn puree and heavy cream and allow to reduce until mixture thickens, about 7-10 minutes.

Adjust seasoning with salt and pepper.

Serves 6

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What can be extracted from a bushel of corn?

32 Pounds of Starch
33 Pounds of Sweetener
2.5 Gallons of Fuel Ethanol
11.4 Pounds of 20% Gluten Feed
3 Pounds of 60% Gluten Meal
1.6 Pounds of Corn Oil

Souce: Ohio Corn

Interesting Facts!

Columbus did not realize that the gift of maize was far more valuable than the spices or gold he hoped to find. He had no way of knowing that the history of maize traced back some 8,000 years or that it represented the most remarkable plant breeding accomplishment of all time.

He might have been embarrassed if he had understood that then, as now, this plant developed by peoples he judged poor and uncivilized far outstripped in productivity any of the cereals bred by Old World farmers --wheat, rice, sorghum, barley, and rye.

Were he alive today, he would certainly be astonished to see the extent to which the advent of maize has affected land use, food production, cuisine, and population growth around the world.

Walton Galinat, 1992, "Chilliesto Chocolate