Dear Eric: Silly question, but is popcorn still a vegetable?
Marilyn
When Marilyn's question first came in my first thought was yes, this is a silly a question.
My quick and simple answer was going to be corn is a vegetable and is still a vegetable even if its kernels are turned into a snack food, such as popped popcorn.
But after I thought about it, I realized that was not true, because corn can actually be considered a vegetable, a grain, a grass and even a fruit.
Let me explain.
Corn, also called maize, comes from a plant genus and species known in Latin as Zea mays. It’s a tall annual cereal grass bearing large ears that contain cobs with rows of kernels on them.
Within that genus and species, over the centuries, numerous subspecies and varieties of corn have been developed. That explains why corn kernels come in a wide range of colours, such as yellow, white, blue, purple, black and even pink.
According to a number of sources, in strict botanical terms those kernels are the “fruit” of the plant, as they are the edible part consisting of seeds and surrounding tissue. But most often corn is labelled as a grain or a vegetable, depending on the variety, when it’s harvested and how it’s used.
According to the Whole Grains Council website, wholegrainscouncil.org, a group promoting whole grain foods, corn seed (kernels) is considered a vegetable when harvested for eating in that form.
That type of corn is referred to as sweet corn, which is harvested when the kernels are juicy and at the milk stage. In the summer, we most often eat those kernels right off the cob, slathered in butter.
The Whole Grains Council says corn kernels can also be a grain, how most reference books describe the plant.
It matches that definition when what’s called field corn, also known as dent corn because of the way the kernels indent, is harvested when the seeds are dry. That grain is used for livestock feed and is also ground to make things for human consumption, such as corn flour, corn meal, corn chips and tortillas.
With regard to popcorn, it is dried corn kernels, which means it’s a grain, and a whole grain to boot. According to the Popcorn Board (popcorn.org), a group raising awareness of popcorn as a versatile, whole-grain snack, popcorn comes from a type known as flint corn, but has its own size, shape, starch level and moisture content.
The Popcorn Board says popcorn has a hard exterior shell and a soft starchy centre with natural moisture locked in. When heated, that moisture turns to steam, builds pressure and eventually causes the kernel to explode, creating a low-calorie snack.
Popped popcorn, of course, does welcome other tastes, such as melted butter, which will bump up the calorie count. It also welcomes sweet and salty and/or spicy flavours, as I demonstrate in today’s stovetop version of kettle-style popcorn.
Stovetop Kettle-Style Popcorn
This recipe is adapted from one in my book Everyone Can Cook Appetizers. This popcorn is an addictive snack similar to the kettle popcorn that’s made, as the name suggests, in very large kettles and served at summer and fall fairs. My version is made on the stovetop and is great to munch on while watching the ball game.
Preparation time: A few minutes
Cooking time: three to four minutes
Makes: About eight (2 cup) servings
1/3 cup vegetable oil
2/3 cup popcorn kernels
1/3 cup granulated sugar
• salt or Cajun spice, to taste (see Note)
Heat the oil in a very large, wide-bottomed pot set over medium heat. Add two popcorn kernels. When they pop, the oil is hot enough to cook the rest of the popcorn.
Adding the remaining popcorn to the pot and sprinkle the sugar over the kernels. Cover and shake continuously until the popcorn has fully popped. When popped, carefully transfer popcorn to a bowl (the melted sugar is very hot!) and season with salt or Cajun spice. Cool a few minutes before serving.
Note: Cajun spice is sold in the bottled spice and herb aisle of most supermarkets. It often contains salt.
