Mirai corn

[Bapopik at AOL.COM]

   From Wednesday's NEW YORK POST:


http://nypost.com/food/4233.htm

A NEW CORN? WE'RE ALL EARS

August 27, 2003 -- THE future of corn is sweet. Anyone who gets his kernel-
loving mitts around a husky cob of the latest breakthough in the field can tell
you that. It's called Mirai (mee-ray), a Japanese word (it was developed for
the corn-loving Japanese) translating roughly into "the fu ture is coming and
it's about flavor." The excitement's over a new kind of corn available for the
first time at the Union Square Greenmarket: Every kernel is "stacked" with
all three of the great corn genes for flavor, slow conversion to starch and
pleasing texture. Until now, cobs sported one or maybe two of the genes, and not
necessarily in each kernel. We tried some yellow Mirai from Paffenroth Gardens'
stand and found the thin-skinned kernels bursting with juicy sweetness.
Though it's in short supply this year, breeders promise lots more Mirai in coming
seasons. - Cynthia Kilian


(Alas, no photos of young, naked Japanese women in the food section this
week.--ed,)