5 Types Of Different Corns – How Many Ears Of Corn On A Stalk
Perhaps you are an avid gardener who loves to grow all corn, or maybe you are a big consumer of corn. In either case, you find pleasure in the yellow starch as it is a versatile item for making just about any type of delicious food out there, from cornbread to oil to simple corn on the cob.
However, you might also be curious as to how many ears of corn on a stalk there are. Might seem like a trite question, but surprisingly, it yields some complex answers. In this article, we will answer a few of your frequently-asked questions about corn, including knowing the number of ears on a cornstalk and ways to cultivate them.
Soon enough, you will be yielding corn like a pro. Without further ado, let’s get started!
What Are The Different Types Of Corn Out There?
You might be surprised to find that there are a good number of corn types in the field, all of which have their different properties. From the small to the large, here are just a few of them:
What Are “Ears” On A Corn?
Simply put, an ear of corn refers to the spiked area that connects the kernel to the crop’s base, which is then finished off by husks, or leafy greens that you see when they are harvested and plucked after maturation.
How Many Ears Of Corn On A Stalk?
It highly depends on how the type of corn, as previously explained. On average, corn has no more than one or two ears; some of those include sweet corn and field corn.
However, there are exceptions to the number of ears on a stalk, for some distinctive ones can have up to ten ears. One common type of corn that has this property is that of baby corn, which in itself undergoes a long process of being produced for consumption, as they are often used in salads and dinners.
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How Can Corn Be Prepared?
As mentioned before, corn is a wonderfully diverse crop that can be made into just about any type of food dish out there. For some inspiration, we are providing you our favorite recipe for corn:
Polenta (Courtesy Of AllRecipes.com)
- 4 cups water
- 1 teaspoon fine salt
- 1 cup polenta
- 3 tablespoons butter, divided
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Altogether, corn might appear a simple crop, but is actually a complex plant that is packed with nutrients, taste, and character. Knowing how many ears there are to the specific corn helps determine just how it can be applied to other activities, whether it is cooking or using it to make plastic. In the end, corn is a versatile crop that is ideal for growing at home.