Corn | Misir

Corn, a plant that does not grow naturally in the wild, would not exist without human beings. Like wheat, corn can only survive if planted and protected. Corn was first domesticated by the native population in Mexico about 10,000 years ago. Native Americans taught European colonists to grow the indigenous grains. Since the introduction of corn to Europe, the crop has spread across the globe to all areas suitable for cultivation. Today, Turkey is the seventh largest producer of corn worldwide.

 
 


Preparation


Freshly boiled or grilled corn on the cob is commonly sold by Turkish street vendors. Cornmeal, dried and ground corn, is used as flour in breads. Popcorn, made from corn varieties without starch, is made by heating kernels of corn until moisture in the cells expands and explodes.

 
 


Quick Guide


In Turkish, corn is called mısır. The word mısır has two meanings in Turkish: Egypt and corn.
Sold throughout the country by street vendors, corn is primarily cultivated in Turkey’s Black Sea and Marmara regions.
Fresh corn is available all summer. Peak season begins in June and lasts until October.

 
 


Inspiration


‘A light wind swept over the corn, and all nature laughed in the sunshine.
– Anne Bronte

 
 



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