Corn has a storied and prominent place in human history. Early farmers first domesticated it 10,000 years ago in what is now Mexico. People began planting and breeding teosinte – the ancestor of modern-day corn. Teosinte looks nothing like modern corn. A wild grass, the cob is only 19 millimeters long, and the five to 10 kernels are tough, requiring repeated hammering with a hard object to break open. Modern-day corn is roughly 1,000 times larger than its ancient ancestor. Today, sweet corn is mostly used throughout the food processing industry. Modern super sweet varieties can be as much as 40 percent sugar. Corn Shoots started to become popular during the 1990s “microgreens” food trends in California.
It is very easy to grow corn shoots. Firstly, you need to soak seeds for 8-12 hours to soften their hard shells and kick-start the germination process. After soaking, spread the seeds evenly across the surface of the soil. Add some water and cover the seed with the lid. Sweet corn microgreens differ from all of the other ones because it should be covered for the entire duration of their growth cycle. If you expose your sweet corn microgreens to light, they will begin the process of photosynthesis. This will cause the shoots to turn fibrous and bitter. You can uncover them only once a day and only for the watering. After about a week your sweet corn microgreens should be ready to harvest. They should be yellow or with a very light green tint.
The best part about sweet corn microgreens is their sugary sweet flavor. You will be surprised at just how deliciously sweet the shoots are. You can eat them with your salad, as a garnish, in your sandwiches, or even by themselves as a snack. But corn shoots have the same rule as all microgreens have – you can’t cook them as they will lose their nutrition and flavor.