Corn was planted in NY state as early as 500 AD. There are hundreds of varieties of corn and they all orginated from Native American Indians who first starting cultivating corn 6000 years ago in Mexico.
Iowa is now the heart of the Corn Belt, with over half of their cultivated land producing corn. Corn is the largest crop in the US, as well as the most largely distributed crop in the world.
1 cup of corn has a whopping 606 calories! It also has 8 grams of fat, which is equivalent to a chicken drumstick or a cup of pinto beans. On a positive note, it has 16 grams of protein and 12 grams of fiber. Corn is also a decent source of B6 and Iron.
Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.
Corn should be cooked and eaten soon after picking for the best taste. As fresh corn ages it loses its sweet taste, its nutrients, and it becomes starchy and tough. After buying, wrap unhusked ears in a plastic bag and refrigerate until preparation time. Do not remove husks before storing fresh corn as the husks help retain freshness.