Super Bowl XLIV: Corn It Up

Colts fans, listen up. Looking for a new way to channel the Hoosier State at your Super Bowl adventurganza? The answer may be easier -- and cheaper -- than you think.

Indiana is smack dab in the center of the Corn Belt, which produces 50 percent of all corn grown in the United States. Fresh, fragrant, and far-reaching, the golden kernels are big business out there. After all, where do you think Peyton Manning gets his super skills? From the corn, of course, which beefs him up faster than Popeye on spinach. True. But corn is much more than just the dominant crop; it's Indiana's history, economy, and favorite gastro pleasure. And not just the fresh kind, either -- Orville Redenbacher grew up in Indiana, and it was there that he developed his obsession with perfecting the popcorn process. And that, sweet friends, is just the beginning.

No other state loves corn like Indiana. So channel the Hoosiers as you go beyond our Texan elote/cornbread staples and bring the Colts to silky-sweet victory. Corn is tasty, versatile, and cheap, so here are a few suggestions to get you started.

Start the party off with a sampling of Corn and Cucumber Salsa to ease your guests into the awesome corn-o-rama that awaits. You can bet they'll take to the golden Indiana-Style Corn Dogs on the buffet, but you might want to try some of the Twice-Baked kind for a new twist. Everyone will love the Puffy Skillet Corn Fritters, even if they don't want to try it with some classic Corn Cob Jelly.

For dinner, try Spaghetti Corn, Corn-Stuffed Zucchini, or a classic Shepherd's Pie. Or, if those are all a little eccentric for your taste, go back to the basics with Indiana corn chowder, Indiana corn casserole, or plain old Indiana grilled corn (which just means that it's grilled in the husk).

For dessert, go crazy with Sweet Corn Frozen Yogurt. Or try something a little more mainstream with these delicious Chocolate-Chip Popcorn Bars. And don't forget to play a rousing game a Corn Hole during halftime. GO COLTS!

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Ruthie Johnson
Contact: Ruthie Johnson