Hmong Sticky Corn

Zea Mays Var. Ceratina

Hmong Sticky Corn, also known as Waxy Corn or Glutinous Corn, has the scientific name Zea mays var. ceratina.

This variety of corn is widely grown by the Hmong people and other Southeast Asian communities. It is different from regular sweet corn because it has a chewy, sticky texture when cooked due to its high amylopectin content. Hmong sticky corn is often used in traditional dishes such as steamed corn, corn rice, and in soups. It is typically harvested when the kernels are mature but still tender and is commonly eaten with meats, vegetables, or made into snacks and desserts.

History

Hmong Sticky Corn has been cultivated for generations by the Hmong people in Southeast Asia, particularly in Laos, Vietnam, Thailand, and China. It was brought to the U.S. by Hmong refugees and is now grown in home gardens and small farms across the Midwest and California. Unlike sweet corn, sticky corn is valued for its chewy texture and is a staple in Hmong cuisine, used in steamed dishes, soups, and traditional snacks.

Nutrition

Hmong Sticky Corn is rich in carbohydrates, particularly amylopectin, which gives it a sticky texture. It provides fiber, small amounts of protein, and essential vitamins and minerals such as B vitamins, iron, and magnesium. It is lower in sugar than sweet corn but offers sustained energy due to its complex carbohydrates.

Season

Hmong Sticky Corn is typically planted in late spring and harvested in late summer to early fall. It thrives in warm climates and requires a long growing season of about 90–100 days.

Selection

Choose ears with bright green husks and moist, golden silk. The kernels should be plump, firm, and uniform in color. Avoid ears with dry or moldy husks, as they may be overripe or old.

Storage

Store fresh sticky corn in the refrigerator with the husks intact for up to 5 days. For longer storage, blanch the kernels and freeze them in airtight bags for up to 6 months. Dried sticky corn can be stored in a cool, dry place for several months.

Trimming and Cleaning

Remove the husk and silk from the corn. Rinse the ears under running water to remove any dirt. If using dried sticky corn, soak it in water overnight before cooking to rehydrate.

Stir-Frying and Sautéing

To stir-fry sticky corn, cut the kernels off the cob and sauté with oil, garlic, and seasonings over medium heat for 5–7 minutes until tender. It pairs well with vegetables, meats, and soy sauce-based flavors.

Baking and Roasting

Roast whole ears in the oven at 400°F (200°C) for 20–25 minutes, either with the husk on for a smoky flavor or peeled and brushed with butter. Sticky corn can also be baked into casseroles or cornbread-style dishes.

Grilling

Grill ears with the husk on over medium heat for 10–15 minutes, turning occasionally. For a charred flavor, remove the husk, brush with oil or butter, and grill for 8–10 minutes until slightly browned.

Microwaving

Place husked corn in a microwave-safe dish with a small amount of water. Cover and microwave on high for 3–5 minutes until tender. Let it cool slightly before serving.

Blanching and Freezing

Blanch whole ears in boiling water for 3–5 minutes, then transfer them to an ice bath. Drain and store in freezer bags for up to 6 months. Alternatively, cut the kernels off the cob before freezing.

Equivalents, Measures, and Servings

• 1 medium ear = about ¾ cup of kernels
• 1 cup of kernels = approximately 2 servings
• 1 pound of whole corn = about 3 cups of kernels

Complementary Herbs, Seasonings, and Foods

Sticky corn pairs well with garlic, ginger, lemongrass, cilantro, scallions, and chili peppers. It complements coconut milk, soy sauce, sesame oil, and meats such as pork and chicken.

Serving Suggestions

• Steamed and served with coconut milk and sugar as a dessert
• Mixed with sticky rice for a hearty meal
• Added to soups and stews for extra texture
• Grilled and topped with butter, lime, and chili flakes
• Stir-fried with vegetables and soy sauce

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Steamed Hmong Sticky Corn

Ingredients:

• 4 ears of Hmong sticky corn (husks removed)
• Water for steaming
• ½ teaspoon salt (optional)

Instructions:

1. Remove the husk and silk from the corn. Rinse under running water.
2. Place a steamer basket in a large pot with about 2 inches of water.
3. Arrange the corn in the steamer basket. Cover and steam over medium heat for 30–40 minutes until kernels are tender.
4. Sprinkle with salt if desired and serve warm.

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Hmong Sticky Corn with Coconut Milk (Sweet Dessert Style)

Ingredients:

• 2 ears of sticky corn, kernels removed
• 1 cup coconut milk
• 2 tablespoons sugar
• ¼ teaspoon salt
• ½ teaspoon sesame seeds (for garnish)

Instructions:

1. Boil or steam the corn until tender, then remove kernels.
2. In a saucepan, heat coconut milk, sugar, and salt over low heat. Stir until sugar dissolves.
3. Add the cooked corn kernels and simmer for 5 minutes.
4. Serve warm, topped with sesame seeds.

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Hmong Sticky Corn and Sticky Rice (Savory Side Dish)

Ingredients:

• 1 cup sticky rice (soaked for 4 hours)
• 1 ear of sticky corn, kernels removed
• 1½ cups water
• ½ teaspoon salt

Instructions:

1. Rinse the soaked sticky rice and drain.
2. Add the rice, corn kernels, water, and salt to a rice cooker or steamer.
3. Cook until the rice and corn are fully tender (about 30–40 minutes).
4. Fluff with a fork and serve as a side dish.

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Grilled Sticky Corn with Garlic-Lime Butter

Ingredients:

• 4 ears of sticky corn (husks on)
• 3 tablespoons butter, melted
• 1 garlic clove, minced
• ½ teaspoon salt
• ½ teaspoon chili flakes
• 1 tablespoon lime juice

Instructions:

1. Preheat the grill to medium heat.
2. Pull back the husks slightly and remove the silk. Brush the corn with melted butter mixed with garlic, salt, and chili flakes.
3. Fold the husks back and grill for 10–15 minutes, turning occasionally.
4. Remove from the grill, drizzle with lime juice, and serve.

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Stir-Fried Hmong Sticky Corn with Green Onions and Soy Sauce

Ingredients:

• 2 ears of sticky corn, kernels removed
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 3 green onions, chopped
• 1 tablespoon soy sauce
• ½ teaspoon sugar
• ¼ teaspoon black pepper

Instructions:

1. Heat oil in a pan over medium heat. Add garlic and stir-fry until fragrant.
2. Add corn kernels and cook for 3–5 minutes until slightly golden.
3. Stir in green onions, soy sauce, sugar, and black pepper. Mix well.
4. Cook for another 2 minutes, then remove from heat and serve.

From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe