CORN
Corn has an important place in Italian cooking, particularly in northern Italy, where ground corn has been used for centuries to prepare polenta. Available as fresh corn, dried kernels, cornmeal, and different varieties of flour, it brings a naturally sweet flavor and distinctive golden color to both traditional savory dishes and baked goods.
Quick Facts
Botanical Name
Zea mays
Family
Poaceae, the grass family.
Native To
Mexico and Central America, where corn was domesticated thousands of years ago before reaching Europe after the Columbian exchange.
Peak Season
Fresh corn is primarily harvested in summer, while dried corn and cornmeal are available throughout the year.
Italian Traditions
Corn is especially important in northern Italy, where it became the foundation of polenta traditions in regions including Veneto, Lombardia, Piemonte, Friuli-Venezia Giulia, and Trentino-Alto Adige.
Flavor
Naturally sweet and mildly earthy, with deeper toasted and nutty notes in some traditional corn varieties and stone-ground cornmeal.
Common Forms
Fresh corn, dried kernels, fine or coarse cornmeal, and traditional regional varieties used for different styles of polenta.
Best Uses
Polenta, grilled or baked preparations, rustic breads, cakes, biscuits, and regional dishes made with cornmeal.
Storage
Keep dried corn and cornmeal in airtight containers in a cool, dry place. Refrigerate or freeze whole-grain cornmeal for longer storage and to preserve freshness.
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