The Story of Corn: Cultural Roots, Nutritional Benefits, and Culinary Innovation
Corn has played a vital role in human diets for millennia. This webinar will trace the journey of corn from its early domestication to its evolving place in modern nutrition science and culinary innovation. Join our PepsiCo corn experts as we explore the cultural and historical significance of corn, discuss its nutritional benefits, and review corn’s sensory properties and flavor notes through a culinary science lens.
You’ll walk away with a deeper understanding of how corn’s cultural roots and unique flavor compounds, role as a whole grain, and emerging nutrition research can inform food choices for clients and consumers.
- Explore the cultural and historical significance of corn as one of the world’s most important grains.
- Identify the nutritional benefits of corn, including its fiber, phytonutrient, and antioxidant content.
- Understand corn’s sensory properties and flavor notes through a culinary science lens.
- Translate insights on whole-grain nutrition into practical dietary and menu applications.
Presenters:
Sarah Bartels, MCN, RDN, LD
Life Sciences Scientist
PepsiCo
Mehtap Fevzioglu, PhD
Life Sciences Manager
PepsiCo
Steven Dominguez
R&D Associate Principal Research Chef
PepsiCo
Funding from non-CPE revenue for CPE planning, development, review, and / or presentation has been provided by PepsiCo. The speakers received compensation from PepsiCo for their participation. Any opinions or scientific interpretations expressed in this presentation are those of the speakers and do not necessarily reflect the position or policy of PepsiCo, Inc.
The Story of Corn: Cultural Roots, Nutritional Benefits, and Culinary Innovation awards 1.25 CPEUs in accordance with the Commission on Dietetic Registration's CPEU Prior Approval Program.
Q&A
During the live webinar, the speakers received so many great questions — more than we had time to address. After watching the webinar recording above, check out these additional insights from our speakers in the bonus Q&A below.
Q: How do different processing methods, from basic cooking to high-temperature techniques like extrusion, affect the nutrient content and bioavailability of corn, including its key vitamins, minerals, and phytochemicals?
Dr. Mehtap Fevzioglu: Processing can either enhance or reduce corn’s nutritional value, depending on the method and processing conditions. Basic cooking methods like steaming cause minimal nutrient loss and can improve the digestibility of protein and bioavailability of some antioxidants. Dry-heat techniques, such as roasting, may concentrate flavor and certain phytonutrients but can reduce heat- sensitive vitamins. High-temperature or mechanical methods, including extrusion, can decrease some vitamins and phytochemicals, yet they often improve protein digestibility and make key nutrients more bioavailable. Traditional alkaline processing, such as nixtamalization, significantly boosts the bioavailability of niacin, increases calcium content, and can improve overall mineral accessibility.
Q: What tips or guiding principles do you recommend for the average person without culinary training who wants to build flavorful, versatile recipes using corn as a core ingredient?
Chef Steven Dominguez: Start by choosing the right corn format for the recipe: fresh or frozen kernels for texture, cornmeal or masa for structure, and canned corn for convenience. Layer flavors with aromatics like onions, garlic, and chiles, and balance corn’s natural sweetness with acidity from lime, citrus, or vinegar. Add depth through spices or herbs that complement corn’s mild profile, such as cumin, smoked paprika, oregano, cilantro, or basil. Consider mixing textures – for example, pairing crisp roasted corn with creamy polenta – to create more dynamic dishes. Finally, think of corn as a canvas; it adapts well to global flavor profiles, making it easy to build both familiar and innovative recipes.
Q: For individuals interested in trying the traditional process at home, what are the key steps and considerations for safely and effectively nixtamalizing corn in a home kitchen?
Dr. Mehtap Fevzioglu: Begin with food-grade dried field corn and use culinary calcium hydroxide (“cal” or pickling lime) for the alkaline solution. Simmer the corn gently in water mixed with calcium until kernels soften slightly and their skins loosen, avoiding a full boil that can cause uneven texture. After resting the mixture for several hours, rinse thoroughly to remove excess lime and hulls. Keep proportions precise, work in a well-ventilated area, and use cookware that will not react with alkali. Once rinsed, the nixtamal can be ground fresh for masa or dried for later use. Attention to lime measurements, cooking time, and thorough rinsing ensures both food safety and the desired flavor and texture.
