Pop and Parch Heirloom Corn

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The benefit of growing an OP variety is that you can save your own seeds for planting the following year, and they will reproduce true to type, unlike a hybrid. Recent research suggests the many-hued traditional corns pack additional nutritional properties. For the adventurous, there are dozens of interesting popcorn varieties available in a broad array of colors and sizes, from 4- to 6-inch Dakota Black to 2-inch Strawberry (see Recommended Varieties on Page 115 for more suggestions).

Parching Corn

Although popcorn is one of Americas favorite snack foods, most of us have never tasted parched corn. Instead of the hard-shelled flint types used for popping corn, parched corn is usually made from the softer-shelled flour varieties. These corns open more gently when heated, slightly enlarging and softening, while becoming chewy and crunchy, with a rich corn flavor. Native Americans parched dried ears on sticks or in clay pots over hot coals. They used the parched corn as trail rations and pounded it into meal for use in bread and soups. When European settlers came to America, they adopted the practice and added parched corn as a staple to their diet.

Any flour corn can be ground to make corn meal, or parched by heating the kernels over medium-low heat in a dry skillet, without oil. Within about five minutes, the kernels should start to swell and split.To avoid burning, be sure to keep them moving by stirring or shaking the pan. Its always wise to hold a lid or screen over the kernels to keep them from popping out.

To parch corn in a microwave, put about a quarter cup of corn on a paper plate, cover with another paper plate and cook on high for two to three minutes, until most of the popping stops.

The best corns for parching cook quickly and completely, expand more, have thinner skins, are more resistant to burning and have distinctive, delicious flavors. Two varieties known for their excellent parching qualities are Supai Red, which has its origins with the Havasupai tribe of the Grand Canyon, and Magenta, a selection from a Hopi variety. Sahuarita and Hopi Pink are also reported to be good for parching (see Recommended Varieties on Page 115 for more about these parching corn varieties).

The Beauty of Parched Corn

My own introduction to parching corn came when I met Emigdio Ballon, a native of Bolivia (below), as?I was photographing seed varieties in southern New Mexico. Emigdio pulled a small bag of corn from his pocket, popped a few corn kernels into his mouth and held out the bag in his weathered hand. I gratefully took a few and placed them in my mouth expecting something salty and hard like a corn nut. What I experienced was more chewy than crunchy. The parched corn released a rich and slightly sweet corn flavor. After proudly explaining that this type of corn was indigenous to his people of the high Andes Mountains, Emigdio insisted that I take a handful with me. I found the parched corn quite satisfying and sustaining as the day progressed; I was hooked. Id always loved corn, but this was different; parched corn is somehow more about the essence of corn itself.

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