The Kruse Report
The story of corn traces a very long arc — from Central America, where it sustained the Olmec and Mayan cultures, to contemporary restaurant kitchens, where it remains a favored vegetable. Along the way it’s been a basic ingredient in a wide variety of ethnic dishes and comfort foods, many of which have been the subject of recent reinvention. Global interpretations. There’s something very satisfying about corn on the cob. It’s eaten by hand, it’s juicy and ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!