There is something fascinating about corn. This humble golden crop has nourished people for thousands of years, fuelled population growth, and today ranks as the world's largest agricultural crop. At first glance, corn may not seem particularly remarkable, yet it tells an extraordinary story of human patience, ingenuity, and the long history of agriculture, a story we explore further below.
Late summer's golden treasure: Danish sweet corn
Danish corn has a relatively short season, as it takes time for the cobs to fully mature. But late summer in Denmark brings sweet, juicy corn that shines in everything from salads and soups to stews and savoury tarts. Harvest season is now in full swing, and besides being at its peak right now, corn is also an affordable ingredient that can be prepared in countless ways, each bringing out a different side of its flavour.
Grilled Corn Packed with Flavour
While the classic combination of butter and salt never disappoints, we also encourage you to explore new and exciting flavour pairings. Why not try a Mexican inspired version with spicy chilli mayo, fresh coriander, and charred lime? Or give the classic a twist with a generous spread of homemade beer butter.
BEER BUTTER RECIPE
Beer butter
Grilled corn
Ingredients
- 100 g softened butter
- 2 tbsp apple cider vinegar
- 1 tbsp mustard
- 50 ml wheat beer
- Sea salt and freshly ground black pepper
- 2 handfuls mixed fresh herbs (chervil, parsley, and basil)
- 4 ears of corn
Method
In a bowl, beat the butter with the apple cider vinegar, mustard, wheat beer, sea salt, black pepper, and the finely chopped herbs until smooth and well combined. Chill the butter in the refrigerator until firm and ready to serve with the grilled corn.
The extraordinary story behind corn
The corn we know today traces its origins to teosinte, a wild grass that grew across the plains of what is now Central America some 14,000 years ago. With its small, angular seed heads and hard, inedible outer casing, it bore little resemblance to the sweet, plump ears of corn we know today. It was therefore a remarkable discovery when geneticist George Beadle demonstrated that teosinte and modern corn share the same chromosomes, revealing one of the most extraordinary stories of domestication in agricultural history: a dramatic transformation shaped by human hands.
Around 9,000 years ago, early farmers in present day Mexico began selecting and cultivating teosinte, gradually breeding plants that were easier to harvest and better suited for food. Through generations of careful selection, they transformed an unlikely wild grass into modern corn in just a few millennia. It is remarkable to think that these early farmers recognised the potential of a plant that hardly appeared edible in the first place.
Once corn had become the nutritious, sun yellow crop we know today, though it also exists in blue, white, and even speckled varieties, it spread rapidly across the world. Its success was due not only to its nutritional value but also to its remarkable resilience, thriving even in poor, dry soils.
A true weekend treat is a batch of freshly popped popcorn. For the quickest version, make it in a saucepan on the stove, or turn it into a fun activity with the kids by using the last glowing embers of a bonfire. Watching the kernels pop before your eyes is part of the magic, and there is a wonderfully inventive quality to the method that makes it especially fun for children.
To make popcorn over an open fire, you will need two metal sieves, some wire, and a sturdy stick about 1 to 1.5 metres long to keep your hands safely away from the heat.
If the weather is not on your side, the kernels can, of course, be popped in a saucepan with equally delicious results.
