Glass gem corn is a variety of corn that produces multicolored translucent kernels that resemble little gems of glass. It has become popular in recent years for its unique visual appeal. But beyond just looking pretty, many people wonder – can you actually cook and eat glass gem corn? Here’s a deep dive into everything you need to know about preparing and eating this one-of-a-kind corn.
What is Glass Gem Corn?
Glass gem corn is an heirloom variety of corn that was cultivated by an Oklahoma farmer named Carl Barnes in the 1950s. He crossed various older strains of corn including the Osage tribe’s Parching corn to create multicolored, translucent kernels. Each kernel has a unique blend of colors like ruby red, emerald green, amethyst purple, and more.
The corn was named “glass gem” because the kernels resemble colorful gems or rainbow stained glass. In addition to its visual appeal, glass gem corn is prized for its rich, complex corn flavor that is far more intense than standard yellow and white corn.
Is Glass Gem Corn Edible?
Yes, glass gem corn is completely edible despite its ornamental appearance! The vibrant kernels may look too pretty to eat, but this corn can be cooked, eaten fresh, frozen, canned, or creamed just like standard sweet corn varieties.
In terms of taste and texture, glass gem corn has a more robust, complex corn flavor than typical corn. When eaten fresh, the kernels have a firm, crunchy texture similar to standard corn on the cob. The kernels soften when cooked but maintain their intense corn flavor.
How to Cook Glass Gem Corn
Glass gem corn can be prepared and cooked using any standard corn recipes. Here are some of the most common ways to cook this unique corn:
Boiling
Boil the corn husk and all for 4-7 minutes until the kernels are heated through. The corn can be eaten directly off the cob or the kernels can be cut off after cooking. Season with butter, salt, and pepper.
Grilling
Grill ears of glass gem corn over direct high heat for 10-15 minutes, turning every few minutes. Grill with husks on for added moisture and peel back partially for some smoky char flavor. Brush with oil or butter before grilling.
Roasting
Roast ears of corn in the husk at 400°F for 15-20 minutes. Peel back the husks halfway through roasting. Brush with oil and season with salt before roasting.
Sautéing
Cut the kernels off cooked or raw glass gem corn to sauté. Cook in butter or oil over medium high heat for 5-7 minutes until lightly browned. Season with salt, pepper, herbs, or spices.
Creamy Glass Gem Corn
For an indulgent side dish, sauté chopped onion and garlic in butter. Add cut corn kernels and cook briefly. Stir in heavy cream and parmesan cheese. Cook until thick and creamy. Garnish with fresh herbs.
Eating Glass Gem Corn on the Cob
One of the best ways to enjoy glass gem corn is simply eaten fresh off the cob. Boil or grill the corn with husks on until cooked through. Peel back the husks and silk then brush with melted butter or olive oil. Sprinkle with desired seasonings like garlic powder, cotija cheese, chili powder, lime juice, etc. Enjoy biting into each unique, tender kernel bursting with sweet corn flavor.
Freezing Glass Gem Corn
To extend the season of enjoying fresh glass gem corn, consider freezing kernels cut straight from the cob. Blanch the corn for 1-2 minutes, cool in ice water, drain, and pat dry. Portion into freezer bags or containers leaving 1/2 inch headspace. Squeeze out excess air and seal. Frozen glass gem corn will last 8-12 months.
To use frozen glass gem corn, simply thaw overnight in the refrigerator or quickly in the microwave. Use in any recipes calling for thawed frozen corn.
Canning Glass Gem Corn
Glass gem corn can also be canned using a pressure canner to preserve that sweet fresh flavor year round. Here is a simple canning process:
- Husk corn, remove silk strands, and blanch for 2 minutes.
- Cut kernels from the cob and pack tightly into sterilized glass jars leaving 1 inch headspace.
- Pour boiling water over kernels leaving 1 inch headspace.
- Process in a pressure canner at 11 PSI for 55 minutes for pints or 85 minutes for quarts.
- Allow to cool undisturbed for 12-24 hours to seal.
- Check lids have sealed properly then store in a cool, dry place for up to 1 year.
Delicious Ways to Use Canned or Frozen Glass Gem Corn
Enjoy canned or frozen glass gem corn all year long in these tasty recipes:
- Corn salsa with tomatoes, onion, jalapeño, cilantro, and lime
- Creamed corn flavored with bacon and green onions
- Cheesy corn casserole baked with cheddar, Monterey Jack, cream, and eggs
- Corn fritters formed with corn, flour, and baking powder then fried
- Southwestern corn salad with beans, peppers, cumin, chili powder, and lime vinaigrette
- Corn chowder made with potatoes, onion, celery, chicken stock, and cream
- Cornbread or corn muffins with fresh or frozen kernels mixed in
The Best Glass Gem Corn Recipes
Beyond the basics, here are some delicious, unique ways to highlight the one-of-a-kind flavor and texture of glass gem corn:
Glass Gem Corn and Tomato Salad
Ingredients:
- 4 ears of glass gem corn, kernels cut off
- 2 cups cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/4 cup crumbled feta cheese
- Chopped basil, for garnish
Instructions:
- In a large bowl, combine the corn kernels, tomatoes, and onion.
- In a small bowl, whisk together the olive oil and vinegar. Pour over the corn mixture and toss to coat.
- Let sit for 10 minutes to allow flavors to meld.
- Top with feta cheese and fresh basil.
- Serve chilled or at room temperature.
Glass Gem Corn and Sausage Skillet
Ingredients:
- 1 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 1 small onion, diced
- 2 cloves garlic, minced
- Kernels from 4 ears glass gem corn
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1/4 cup chicken broth
- 2 tbsp chopped fresh basil
- Parmesan cheese, for serving
Instructions:
- Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, breaking up chunks as it cooks. Remove sausage to paper towels.
- Add onion to the skillet and cook for 3-4 minutes until soft. Add garlic and cook 30 seconds more.
- Add the corn, bell pepper, zucchini and chicken broth. Bring to a simmer.
- Cook for 5-7 minutes until vegetables are tender.
- Return sausage to the skillet and add chopped basil. Stir to combine and heat through.
- Serve topped with freshly grated Parmesan.
Glass Gem Corn and Goat Cheese Risotto
Ingredients:
- 6 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- Kernels from 2 ears of glass gem corn
- 1/2 cup dry white wine
- 1/4 cup goat cheese
- 2 tbsp butter
- Chopped chives for garnish
Instructions:
- In a saucepan, bring the broth to a gentle simmer. Keep warm over low heat.
- Heat olive oil in a deep skillet over medium heat. Add onion and cook for 3-4 minutes until soft.
- Add garlic and cook for 1 minute more. Add rice and stir to coat in oil for 2 minutes.
- Stir in wine and cook until absorbed. Add 1/2 cup simmering broth and cook, stirring often until absorbed.
- Continue adding broth 1/2 cup at a time, letting it absorb fully before adding more. Cook for 15-20 minutes.
- Stir in corn kernels and goat cheese. Cook 5 minutes more until risotto is creamy.
- Remove from heat and stir in butter. Garnish with chives.
Growing Glass Gem Corn
Want to grow your own multicolored corn for harvesting and cooking all summer and fall? Here are some tips for successfully growing glass gem corn:
When to Plant
Glass gem corn needs warm soil and air to thrive, so plant 1-2 weeks after the last frost when soil temperature reaches at least 60°F. This is usually in mid to late spring.
Where to Plant
Choose a sunny spot with fertile, well-draining soil. Corn needs at least 6-8 hours of direct sunlight daily. Avoid growing in shade or sandy soil.
Planting Method
Sow seeds 1 inch deep and 4-6 inches apart in rows spaced 30-36 inches apart. Plant in blocks of short rows rather than one long row to help with pollination.
Care
Water corn regularly so the soil stays evenly moist. When plants are knee-high, side dress with a nitrogen fertilizer. Weed carefully around plants without disturbing roots.
Pollination
Corn is wind pollinated so plant in blocks rather than rows. Growing different types of corn together improves pollination. Planting sunflowers nearby also helps.
When to Harvest
Check ripeness after about 3 months. Kernels are ready when filled out and in the “milky” stage. The silks will also turn brown and dry out. Harvest promptly as the sugars turn to starch quickly.
Where to Buy Glass Gem Corn
Glass gem corn seed can be purchased from various heirloom seed companies and garden centers. Some sources to check include:
- Baker Creek Heirloom Seeds
- Johnny’s Selected Seeds
- Southern Exposure Seed Exchange
- Kitazawa Seed Company
- High Mowing Organic Seeds
- Burpee Seeds
- Harris Seeds
- Seed Savers Exchange
When buying fresh glass gem corn on the cob, check local farmers markets in mid to late summer. Unique varieties like glass gem corn are often grown by small regional farms.
Key Takeaways on Cooking and Eating Glass Gem Corn
- Glass gem corn may look ornamental but it is completely edible and delicious.
- It can be prepared just like standard sweet corn but has a more intense, complex corn flavor.
- Boiling, grilling, roasting, sautéing, and creaming are all great cooking methods.
- Eat off the cob or use kernels in salads, sides, casseroles, soups, and more.
- It can be easily frozen or pressure canned for enjoying year round.
- Grow your own multicolored corn or purchase from heirloom seed companies and farmers markets.
Conclusion
Glass gem corn may have jewel-toned, translucent kernels but it is just as edible and versatile as any other corn variety. In fact, its unusually rich corn flavor and captivating appearance make it a unique heirloom crop that is well worth cooking and eating. From boiling the cobs simply with butter to incorporating the colorful kernels into more elaborate recipes, glass gem corn is sure to be the star of any late summer menu. Just be sure to cook it soon after harvesting – this is one corn that’s too good not to enjoy right away!
