Corn: The World's Top Grain and Summer's Sweet Bite
Creatrip Team
a month ago
Corn (maize) is the world’s most-produced grain, though as a direct human food it ranks third after wheat and rice. In Korea, corn is divided into field (feed) corn and several edible types like glutinous (chaltok), sweet, and sugar-enhanced varieties; most supermarket corn now is glutinous. Corn is rich in nutrients and yellow pigments such as zeaxanthin (a compound named from Zea mays that supports eye health). Heating can increase release of antioxidants—canned corn often shows higher antioxidant activity because high-pressure heating frees compounds like ferulic acid, and the canning liquid retains nutrients that shouldn’t be discarded. Niacin in corn is largely bound and poorly absorbed unless processed by nixtamalization (an ancient Mesoamerican method of cooking with alkaline solution), which improves niacin bioavailability and was crucial in preventing deficiency. In Seoul, the restaurant “Maetdol” makes Mexican-style tortillas and tostadas using nixtamalized domestic corn (feed-type corn can be suitable), offering seasonal tacos showcasing this heritage technique.
